Twelve years ago I dropped out of 4-year to "hitch-hike" around Europe and teach English. I ran out of money after 1 week. In Monaco I ran into a guy cooking on a private yacht, I lied about my experience and became his sous chef. After a year in the Med and Carribean I decided that living on a private yacht as a chef was the life for me, so I thought I would go to culinary school.
Honestly I thought that culinary school was going to be full of stone buildings and wooden tables, crackling fires, and I was sure we were going to gather our supplies from a garden in wicker baskets, and then convene for family meal over wine and intelligent debate about which oysters are saltier Brittany or Olympia's. yeah right! After three days of 50# of 1/2" mire poix, 100# of veal bones, three burns from the flat top, aching back, cuts on my hands, blisters on my feet, no sleep, dishes, mopping, and lifting stockpots....I was IN LOVE. Simply, I don't think there is a greater high than professional cooking. (however, I am fairly useless home cook)
I did try to do the private chef thing but I had sort of grown out of it. I have worked in restaurants, hotels, on private yachts, and now I own my own bakery-bistro. Prior to culinary school I worked in the FOH for 11 years. I am passionate about the industry and have a tendancy to be too opinionated about it. I love teaching and will help anybody learn anything they want about food but also, I will be so glad when this whole diy "every body can be a famous chef" f.n. celebre-chefs trend is over.
Even though I am a baker now, my favorite things to cook are stocks and brasises. I am a mom of a toddler who prefers baguettes and brie to pb&j. I look forward to swaping thoughts with professionals but I am new to forums so I beg patience.
Honestly I thought that culinary school was going to be full of stone buildings and wooden tables, crackling fires, and I was sure we were going to gather our supplies from a garden in wicker baskets, and then convene for family meal over wine and intelligent debate about which oysters are saltier Brittany or Olympia's. yeah right! After three days of 50# of 1/2" mire poix, 100# of veal bones, three burns from the flat top, aching back, cuts on my hands, blisters on my feet, no sleep, dishes, mopping, and lifting stockpots....I was IN LOVE. Simply, I don't think there is a greater high than professional cooking. (however, I am fairly useless home cook)
I did try to do the private chef thing but I had sort of grown out of it. I have worked in restaurants, hotels, on private yachts, and now I own my own bakery-bistro. Prior to culinary school I worked in the FOH for 11 years. I am passionate about the industry and have a tendancy to be too opinionated about it. I love teaching and will help anybody learn anything they want about food but also, I will be so glad when this whole diy "every body can be a famous chef" f.n. celebre-chefs trend is over.
Even though I am a baker now, my favorite things to cook are stocks and brasises. I am a mom of a toddler who prefers baguettes and brie to pb&j. I look forward to swaping thoughts with professionals but I am new to forums so I beg patience.
"Just can't wait to get on the road again."
Willie Nelson
Willie Nelson
