With the tremendous popularity of all things culinary on television today, I have a
fascination with the experience of actually working in that industry. People say that its’
grueling both physically and psychologically but it intrigues me none the less. The advent of the Food Network and the “celebrity chef” has brought food and cooking to the
forefront around the world. Shows like Iron Chef, Kitchen Nightmares, Hells' kitchen, Top Chef and The F Word have sparked my interest in the possibility of changing careers.
Chef personalities like Gordan Ramsey, Anthony Bourdain and Emeril Lagasse
have glamorized the professional kitchen, making it a happenin’ place to be.

Coming from a large Italian-American family, food and cooking were always a big
part of life. My childhood food- related memories included helping aunts make
fresh pasta, ravioli, gnocchi,and sugo (meat sauce) in our kitchen. The aromas were
intoxicating and the experience was pure joy. Especially, eating the food we lovingly
produced. During my educational years, I enjoyed the consumption aspect but, didn’t
do much cooking. As an young adult, I became very curious with the technical skills
associating with all things culinary. My cookbook collection expanded to nearly
one hundred. And, my interests expanded to the different cuisines around the globe.
One thing always lingered in the back of my mind, cooking in a professional kitchen.
That desire still exists today.

After emailing an introduction and resume to Ferran Adria of El Bulli, arguably the
best restaurant in the world, I request an internship in his brigade. Of course, I
don’t expect a positive response. The next day, to my amazement, the restaurants’
General manager replied asking me how soon I could fly to Barcelona. He said,
chef Adria often grants short stints in his kitchen as a way of enlightening the world
about his version of molecular gastronomy.

I understood that I would be in a very limited role in this world class enviroment.
Upon arrival, I was escorted to the prep station, where ingredients are readied for
cooking. After a week, one of the many sous chefs advised me that I would now
be working in the garde manger station (salads/ appetizers). Noticing my skill
level and attention to detail, Chef Adria decided, experimentally, to assign me
as a line cook. He was fascinated how quickly I was able to adapt to the different
positions within one of the most complicated kitchens and cuisines anywhere.
Now, officially on staff, I was preparing food for service at El Bulli!

OK, I let my imagination run wild but, hey, it’s a dream. Actually, a few years
back, while in the jewelry business, I sold a watch to a well known local chef.
In our conversation, I mentioned my love of cooking and the curiosity of actually
working in a restaurant kitchen. He told me that if I had a evening free, visit
his restaurant and experience what its’ all about. It was an absolutely unbelievable
night and I was even put to work. I’ll never forget that night!


If you have an interest in a chef’s life and the enviroment of a restaurant kitchen,
Let me recommend these books:
-Kitchen Confidential by Anthony Bourdain
-Heat by Bill Buford

They're great reads, very humorous and very eye-opening.

Who knows. I may re-invent myself and attempt to accomplish that dream.

Wish me luck!

What are your culinary dreams?