National Culinary Review

ON THE INSIDE

INSIDER continued from page 9

when you cook, what’s uppermost in your mind?

I am always aware of taking the right steps start to finish to create the best product. My passion is to make people happy and make them remember the dish they’ve eaten. When you start with fresh, local ingredients and treat them simply, guests really appreciate that. It’s also on my mind to be different, so I am always trying to think of new ideas, combinations and dishes.

what do you look for when hiring staff?
I look at the résumé briefly, but it’s more
about the person and how he or she will
fit into my team. When I set up a kitchen,
the staff knows that egos and attitudes
are checked at the door. There is no
job too small for anyone, and as a team,
all staff are required to work as one. I
expect a professional staff that can work
in a calm, organized way—no swearing,
teasing or other activity that could be
uncomfortable to others. However, my
kitchens are fun. When working 15-hour
days, you have to be happy and love what
you do, otherwise, it can be a long day.

what advice do you have for young people entering the profession? Find a mentor. Research online for chefs involved with charities or chefs who are being recognized with great reviews. Apply for a job, and let the chef know you want to learn and see if this is the career for you. Volunteer at some of the bigger events that bring chefs together to cook for a cause.

what gives you pleasure on the job every day? I really enjoy a day’s work when my staff is in a good mood, the food is looking great and customers are happy. Selling specials brings particular joy, because guests put their trust in the chef to deliver a spectacular meal.

KENDALL COLLEGE
OPENS VIRTUAL
CULINARY MUSEUM

Eric Futran/Chefshots

Kendall College’s Culinary Curiosity Exhibition: The Mel and Janet Mickevic Collection comprises nearly 250 culinary artifacts dating back to the 19th century.

In November 2010, Kendall College Charitable Trust announced a new interactive website featuring The Culinary Curiosity Exhibition: The Mel and Janet Mickevic Collection—an exhibition of nearly 250 culinary, bakery and confectionery artifacts displayed throughout Kendall College, Chicago. The virtual museum exhibit features 130 of the artifacts, which is a collection of manually operated culinary memorabilia dating back to the 19th and early 20th centuries. To view the virtual museum, visit www.culinarycuriosity.org.

NEW FACILITY AT J&W UNIVERSITY

Johnson & Wales University opened an 82,000-square-foot education facility in Providence, R.I., the Cuisinart Center for Culinary Excellence, a LEED (Leadership in Energy and Environmental Design)-certified facility, in fall 2010. The center has 30 educational labs and classrooms for culinary arts, including hot and cold kitchens, labs for chocolate and pastry preparation, meat-cutting and fabrication labs, bake shops and an artisan bread lab. There are also three dining rooms, classroom space, and areas dedicated to the study of wine production, mixology and microbrewing.

Johnson & Wales University unveils its new Cuisinart Center for Culinary Excellence in Providence, R.I.

GET TO THE SWEET
SOURCE

Foodservice professionals will have an easier time locating honey suppliers by state or region, or sourcing honey varietals, with the National Honey Board’s enhanced Honey Locator website. Visit www.honeylocator.com to discover how you can add depth and interest to recipes across the menu.