Do you often think about food, so much so that you not only want to eat it, you can't help but think about the preparation that goes into that creation? Do you find yourself tweaking the seasonings on your meal while you eat, thinking to yourself " I would have added a little more salt here and a touch of acid here"? When you click on the television, is it already on Food Network or other associated programs that are culinary oriented? ...... Well folks, then you may have what it takes already to become a Chef!!
Welcome to Culinary School, lets start the tour now. "And over here we have the Chef demonstrating the knife cuts and hand coordination necessary for production in your lucrative restaurant you will own one day". "In this kitchen you will learn the basics of making stocks and sauces, as well as the fundamentals of kitchen production". "Now we have the Baking and Pastry kitchen with all the latest in equipment and technology.... What's that you say, how do we afford all of this nice equipment and an abundance of product?" "Oh don't you worry, bless your heart, that is all coming out of your tuition. Want a free cookie made by a student? Here you go... actually the cookie is also coming out of your tuition."
"OK folks, lets head right this way to financial aid and sign that check, along with your life away....Just send your checks payable to Sallie Mae along with the interest it will take to pay your loans off after you have deferred them for 3 years and the 5 to 10 years it will take to pay them off, in the amount of $100,000. What?!! You are concerned that you will not be able to pay these loans off? Nonsense! Goodness, did I say that aloud? Pardon me, that's just my guilty conscience getting the best of me... Don't worry folks, you will have that same pit in your stomach when you realize you can't pay your loans off, you get used to it, with the help of antacids and antidepressants. So, lets get you fitted into those uniforms, shall we?
Fact. It will take you at least 5 to 10 years to pay your loans off for school, depending on the interest, type of loan, your credit and if you have qualified for scholarships.
Fact. If you fit into the majority of students who graduate and get into the workforce right away, truth is you may have been making more money before you went to school in the first place as a cashier or waiting tables.
Fact. If you are one of the elite, excelled in every class, made President's Honor Roll, volunteered for functions, staged at high end restaurants and otherwise applied yourself and your passion....truth is you may have been making more money before you went to school in the first place as a cashier or waiting tables.
Myth. You will attain Celebrity status and have your own cooking show.
Myth. You are a chef the day you graduate Culinary School.
Myth. Your degree will guarantee you a higher paying job in the culinary industry.
Myth. There are tens of thousands of good paying cooking jobs out there, especially during this economic downturn.
Reality..... If you really enjoy cooking, and have an undeniable passion for it, get a part time job at a restaurant. Choose a cuisine you enjoy and try it out. Give it some time. That first busy night when you leave and slam your fist on the car and say " What the hell?!! I thought cooking was fun and full of glory and fame, I just got my butt kicked!".... Go home, have some beer or some tea, kick on the television and watch the "Bam man", get some sleep and start over again with a good attitude. If you are seriously considering the culinary field as your career after six months, pick up a few more shifts and ask as many questions as you can while you are working.
After a year, if you still have the drive to fulfill your Culinary delusions of grandeur, well congratulations, you just took culinary training in the real world and got paid to do it. Now its time to consider looking into some serious restaurants and putting in apprenticeships or stages and learning a whole new level of the craft. Also, "Food TV" can be fun and entertaining at times, but it is not reality. Utilize your local library, the Internet and bookstores and start looking through every cookbook and like minded literature out there and start to harness and write down all of the fundamentals and ratios that you will need in your repertoire so you can start to create your own style and finesse.
Go out to eat, learn your wines, start watching the flow of the restaurant and look at the big picture whenever you step foot in a restaurant either as a guest or in the kitchen. Let it become your soul....
Coming from experience, and always having my ear in the conversations with my fellow culinarians, the consensus is generally unanimous.... Save your money, Culinary School is overpriced and sometimes unrealistic. Its a long hard road and not a lucrative one for the majority of us.
With that said if you truly have the drive, the passion, and an entrepreneurial spirit, Culinary School can provide you with the fundamentals, the principles and discipline necessary to prepare you for the real world. You will find your niche and you will be successful.... You will be one of those few who can say they are doing what they love and love what they are doing. Just remember this, it is an investment and you have to stick it out!
For some great direction and insight on the path of a chef, check out this trio of books by Michael Ruhlman,
The Making of a Chef
The Soul of a Chef
The Reach of a Chef
Bon Appetit!!
Chef and writer
Mark M. Benson
Monday, September 14, 2009
Tuesday, September 1, 2009
"Slow" down folks
Wake up at 6:00 a.m. and roll out of bed... At least you try to. "Gotta get the kids up for school", you remind yourself. You try with the determination of a drill sergeant to rally the troops but your teenager is having a bad hair day and your 5th grader wants to wear make up to school... Another typical morning and you are already running behind. You barely get the kids dropped off to school and you are already tired and starving, so you stop at the nearest fast food racetrack for your heart attack in a bag and a hot cup of something that resembles coffee. 7 minutes to be in the door and at your desk and its non stop school zones, and trying to inhale your MRE ration for the morning before you go into battle.
Sound familiar?
These days... scratch that... For the last 30 years there has been a steady rise in the pace at which we live. The more advanced our society becomes, the more technology tries to help to simplify and organize our lives ironically only makes us move faster. Its a race... we are gaining momentum, everyone is trying to get ahead of the next person and we are frantic in our lust for it. Unfortunately we are not really getting anywhere... we are lost, but were making great time!!!!
In the wake of progress, we are becoming unhealthy both mentally and physically as we pass up life's beauty and simplicity like a locomotive. Unfortunately, our physical health is suffering greatly for this. Our meals are more frequently coming from a bucket or a bag, and even when we cook at home its something quick and most likely frozen or processed. And for those of us who weren't born with a knife in our hand, sometimes there is just little choice.
In 1986 a man named Carlo Petrini in Rome, Italy along with supporters began to protest against the proposal of a McDonald's that was going to be built in proximity to the Spanish steps in the ancient city. The organization of people at that time was called Arcigola, which eventually was transformed into what is now called The Slow Food movement or organization. "Slow food" is the name given to protest the "Fast food" frenzy that has taken over most of our world today. Their philosophy is to support the consumption of foods which are grown and produced locally that are sustainable and used in season, environmentally sound, supporting of culture and diversity, and fair to the farmers who make their living feeding us.
Since the birth of the Slow food movement, there are over 80,000 members in over 122 countries worldwide that support the non-profit organization. More and more chefs, restaurants and people of influence are joining the movement and are making it far more aware to the public. Never before in history have we as a civilization had to deal with the detrimental effects of the food we consume, due to the advancements in science and technology. We are all becoming more aware of this folly thanks to organizations like this, so what do we do with this new found knowledge?
Well folks, it time to slow down and get educated on the "perimeter aisles" at the local grocer or market. For those of you who aren't familiar with the "rabbit food" sections, lets get you back to the basics of life. Don't be intimidated by daikon radish and swiss chard... they are your friend. Utah is rich in farm land and has some of the best produce I have ever had, even better than what is coming from California this year, in my opinion. Fresh sweet corn, peaches, apricots, heirloom tomatoes, squash and zucchini, cherries etc... the list goes on. And it's all local and fresh. There are endless possibilities with such a wide variety of fruits and veggies, you are sure to try something new and different every time... minus all of the preservatives and ingredients you can't pronounce from most of the "middle aisle" selections.
And don't forget the Farmer's markets and local coops that provide us with organic and fresh produce as well. Don't be afraid to ask these great people what some of their favorite recipes are and some food pairing ideas... After all, they have grown up on this stuff! Visit your local libraries, book stores, cooking stores and go online to start cultivating ideas and methods for cooking and preparing your food. Your body, kids, and local farmers will thank you for it.
Local first is a non-profit Utah based organization that shares a similar vision, and I'm sure you have all seen the stickers and logo around town by now. For a worth while cause check out http://www.localfirst.org/ ...look for the local listing of supporters and restaurants that feature local produce and products, and also become a member today.
For more information about Slow Food visit http://www.slowfoodusa.org/
Chef and writer
Mark M. Benson
Sound familiar?
These days... scratch that... For the last 30 years there has been a steady rise in the pace at which we live. The more advanced our society becomes, the more technology tries to help to simplify and organize our lives ironically only makes us move faster. Its a race... we are gaining momentum, everyone is trying to get ahead of the next person and we are frantic in our lust for it. Unfortunately we are not really getting anywhere... we are lost, but were making great time!!!!
In the wake of progress, we are becoming unhealthy both mentally and physically as we pass up life's beauty and simplicity like a locomotive. Unfortunately, our physical health is suffering greatly for this. Our meals are more frequently coming from a bucket or a bag, and even when we cook at home its something quick and most likely frozen or processed. And for those of us who weren't born with a knife in our hand, sometimes there is just little choice.
In 1986 a man named Carlo Petrini in Rome, Italy along with supporters began to protest against the proposal of a McDonald's that was going to be built in proximity to the Spanish steps in the ancient city. The organization of people at that time was called Arcigola, which eventually was transformed into what is now called The Slow Food movement or organization. "Slow food" is the name given to protest the "Fast food" frenzy that has taken over most of our world today. Their philosophy is to support the consumption of foods which are grown and produced locally that are sustainable and used in season, environmentally sound, supporting of culture and diversity, and fair to the farmers who make their living feeding us.
Since the birth of the Slow food movement, there are over 80,000 members in over 122 countries worldwide that support the non-profit organization. More and more chefs, restaurants and people of influence are joining the movement and are making it far more aware to the public. Never before in history have we as a civilization had to deal with the detrimental effects of the food we consume, due to the advancements in science and technology. We are all becoming more aware of this folly thanks to organizations like this, so what do we do with this new found knowledge?
Well folks, it time to slow down and get educated on the "perimeter aisles" at the local grocer or market. For those of you who aren't familiar with the "rabbit food" sections, lets get you back to the basics of life. Don't be intimidated by daikon radish and swiss chard... they are your friend. Utah is rich in farm land and has some of the best produce I have ever had, even better than what is coming from California this year, in my opinion. Fresh sweet corn, peaches, apricots, heirloom tomatoes, squash and zucchini, cherries etc... the list goes on. And it's all local and fresh. There are endless possibilities with such a wide variety of fruits and veggies, you are sure to try something new and different every time... minus all of the preservatives and ingredients you can't pronounce from most of the "middle aisle" selections.
And don't forget the Farmer's markets and local coops that provide us with organic and fresh produce as well. Don't be afraid to ask these great people what some of their favorite recipes are and some food pairing ideas... After all, they have grown up on this stuff! Visit your local libraries, book stores, cooking stores and go online to start cultivating ideas and methods for cooking and preparing your food. Your body, kids, and local farmers will thank you for it.
Local first is a non-profit Utah based organization that shares a similar vision, and I'm sure you have all seen the stickers and logo around town by now. For a worth while cause check out http://www.localfirst.org/ ...look for the local listing of supporters and restaurants that feature local produce and products, and also become a member today.
For more information about Slow Food visit http://www.slowfoodusa.org/
Chef and writer
Mark M. Benson
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