Okay so im not a professional chef i will admit. Im a 17 year old with a dream and passion , and i need some help. You see i have been in the industry since the day i turned 16. starting as a bus boy and working my way up, and for my age Ive made it pretty far. farther than anyone else i know. I started as a bus boy just hoping to make a little extra money like any other teenage boy. Then before you knew it i fell in love with the industry, and ive become kind of a food geek lately. You see i recently acquired the modernist cuisine book set in full from a chef instructor at J&W when i attended their boot camp this past summer. Now im not saying i don't still practicing my basics because that's something that must be mastered. Ive been practicing knife skills every day of my life and i might be able to impress a few chefs. I mean not to brag but i can take apart a chicken with my bare hands, and im pretty proud of it lol.Any ways again Ive fallen in love with the modernist cuisine and molecular gastronomy. So I'm sure every professional chef out there is familiar with Alinea in Chicago? Yea you know Grant Achatz my role model, super hero blah blah blah. He is the chef of the highest Michelin star rated restaurant in America, he was Tomas Kellers sous chef at the french laundry, his first word was "hot" ( just like mine). I mean i could disturb you with knowledge about this man, but i guess i might spare you this time lol. So any ways a few days ago i bought a durian ( a fruit from Thailand) and for those of you who are unfamiliar with the fruit it looks like a coconut from hell and was named the worlds smelliest fruit. I mean its illegal to bring the fruit on any public transit in Thailand that's how bad it is. It smells kind of like a dead cat and a mound of diarrhea, but taste like a combination of vanilla custard and caramelized onion.Of course being a teenage boy i hear of the shitty fruit and it blows my mind i search for a few months to find one, and they are not very cheep. A work friend of mine is really close with an Asian market where they have like 3 to 5 shipped in every few months, so i finally got one. he brought it to work for me and im walking down the street past another restaurant waiting for my mom to pick me up. Then i stop at this restaurant to get a drink and people are asking me about my spiky coconut and I'm letting them taste it. ( telling them to plug their nose) lol and a man over in the corner knows what it is, so we start talking and talking. His knowledge was great so i was like a kid in a candy shop then i asked him where he gained his experience from. and one of the restaurants he named very casually " alinea in chicago its a Michelin star restaurant" and i immediately jumped to my toes hearing the name and we talked for about 30 minutes about it. He told me everything then gave me the name of their culinary liasion name and email address and said he would give me a recommendation. I am still completely blown away. He told me to send my resume every day until i receive a response , and now Im questioning am i ready for that? I'm so hungry for knowledge , but am i ready to take that step?
Edited by commis - 9/2/14 at 7:00pm