There is always something going on and by that I always have to keep myself busy. I have taken a new career approach with my cooking, which is stepping in the classroom to work with high school students. So far it’s been quite a trip! I am new to this type of environment. I’m used to working with people who have some general understanding of how to cook and work in a kitchen, but these kids are fresh as spring daisies, so I have to slow my role. I need to guide these budding “culinarians” in the proper ways of being successful because if they do decide to take it to the college level or into the professional level what they learn through me will definitely help long-term.
It all starts and ends with the basics, easy to learn systems that will take a lifetime to master, never mind the quick dicing and slicing, the flipping of vegetables sautéing in a pan with flames bursting in the air, that’s all flair. Us chefs call those “chops” and they come with time.
The most important thing to me is organization and the cleanliness of the kitchen. Those skills will be a factor in most people’s success or failure as a chef. Some kids will go right into a culinary program out of high school, graduate then hope right into a place and start cooking. Personally, it wasn’t so easy when I started. At first, I didn’t want to pursue cooking on that level, but I always worked as a cook or in the industry, so I knew it was a skill that I should master and get all my credentials.
I started as a busboy, clearing tables, putting away food orders, stacking plates, folding napkins, taking out garbage, cleaning bottoms of garbage pails, mopping floors, running around for cooks and servers. Then I worked my way into dishwashing, where its hot, wet, loud and fast paced. From there I was peeling potatoes and other simple tasks, such as, cleaning vegetables, chopping and learning basic knife skills. The experience and knowledge I gained from these entry-level positions helped me grow in a way that can’t be taught in school. I learned how to move in a kitchen, how to respect equipment, how to work with a team. Later in my career when I became a chef/business owner I really got to know how important these little jobs are. I hope to inspire these kids and pass down my knowledge.
I am still learning. Like I said, working in the classroom has been a whole new experience for me, and it also gets me back to the basics. So I’m enjoying it and I can’t wait to see what new things I’ll be learning on this new journey. One thing I’m enjoying is the free time. I am able to sit back and think about food and techniques, and focus on building and honing my own personal skills without having to commit to working long hours cooking late into the nights working at some restaurant.
One of my colleagues recommended this book that’s been resting on my nightstand. I have heard of this book and seen it on many of my fellow chefs’ shelves. Also, I am very fond of the author, a chef/restaurateur. The book is called, ‘Ad Hoc’ by Thomas Keller of French Laundry. It’s a great read. It’s a thick book with a lot of detailed photos and recipes and super easy to follow. This is and example of Chef Thomas Keller toned down, no sous vide, no fancy garnishes, its simple home cooked goodness. It shows off a lot of great techniques for the beginner or even a chef who needs to get back to his roots. It even has some stuff for the more adventurous home cook to try. Also, for decorative purposes, it would look nice sitting on a shelf in your kitchen or even on your coffee table. I’ll end today’s blog with a clip of Chef Thomas Keller roasting a perfectly a chicken. Enjoy!
