I remember when I realized that this was the industry I wanted to spend the rest of my life working in! It is a very exciting, demanding and fulfilling environment to spend your professional life but it does have it's drawbacks. The industry will chew you up and spit you out if you don't have the guts for it! I spent 12 years working 70 and sometimes 80 hours per week in the under the grind of working as a professional chef. the last 8 years of that time I did not have a vacation (and by vacation I mean more than 2 days off back to back). We work when everyone else plays. Holidays, weekends, evenings, birthdays...This is when there is money to be had!
This sounds God awful but the thing you have to remember is that we chosen few who decided to make this industry ours are passionate, unbending and a little crazy. I loved my time in the industry and I would never trade a day of it for ANYTHING. There are two reasons I am now teaching culinary arts instead of working as a professional chef.
1. I'm a 32 year old 350 lb man with arthritis in my ankles and nerve damage in my lower back from the long hours on my feet for so many years.
2. I got married and my wife (who is also a restaurant personality) decided she wanted to have a social life.
I have to say though that I LOVE teaching! I love instilling the passion for the industry and food that I have into others.
As far as culinary school goes. I've been out for over 10 years now and I'm still paying off my student loans. That being said, I would not go back and make any changes to my experiences. Is culinary school necessary? No, I don't think so. But you have to be willing to work hard, make personal sacrifices and "live the life". I did have the time of my life and met some of the best people I've ever had the fortune of knowing...other restaurant folk!
If you are truly interested in the industry I very strongly recommend reading Anthony Bourdain's Kitchen Confidential. I love this books so much that I bought the audio book and must have listened to it a dozen times! it never gets old, especially since Chef Bourdain is the one reading it on the audio tracks.
Either way you decide to go, you will only survive the industry if it is in your soul!
I hope this helps and if you have any questions please feel free to ask!
Welcome to our strange world Friend!
Chef B
Thursday, September 23, 2010
Monday, September 13, 2010
Top 5!
One of the worst questions someone can ask a chef is "What's your favorite food?"!
It's not that we don't like answering this question, it's that there is no good answer for it. All it takes is a glance at my falstaffian physique to know that there's not much I don't enjoy! All foods hold a reverent place in my heart. Food is my passion, my hobby, my life. Heck, it's what I do for a living! Therefore, this question is incredibly difficult for me to answer!
I'm going to take a stab at it in the best way I can. I would like for you to respond with your favorite foods in the comments section.
My favorite foods include:
Port wine braised Osso Bucco with Saffron Rissoto
Macaroni and Cheese
Gnocchi with goat cheese and roasted tomatoes
Pizza (any kind)
A huge variety of pasta dishes
Soup...mmm, I love me some soup
Why do I even try? The list goes on and on forever. It's pointless to make this list because it changes every day! What I would consider my favorite food changes with my mood. When I'm happy, I like crunchy, salty foods. When I'm sad I like creamy, soft, rich flavored foods. Eating is a viceral experience and most of us don't even think about that.
I challenge you to leave me a comment with your favorite food. Pick just one and tell me it is your ALL TIME FAVORITE!
Have fun and remember to check back next week!
It's not that we don't like answering this question, it's that there is no good answer for it. All it takes is a glance at my falstaffian physique to know that there's not much I don't enjoy! All foods hold a reverent place in my heart. Food is my passion, my hobby, my life. Heck, it's what I do for a living! Therefore, this question is incredibly difficult for me to answer!
I'm going to take a stab at it in the best way I can. I would like for you to respond with your favorite foods in the comments section.
My favorite foods include:
Port wine braised Osso Bucco with Saffron Rissoto
Macaroni and Cheese
Gnocchi with goat cheese and roasted tomatoes
Pizza (any kind)
A huge variety of pasta dishes
Soup...mmm, I love me some soup
Why do I even try? The list goes on and on forever. It's pointless to make this list because it changes every day! What I would consider my favorite food changes with my mood. When I'm happy, I like crunchy, salty foods. When I'm sad I like creamy, soft, rich flavored foods. Eating is a viceral experience and most of us don't even think about that.
I challenge you to leave me a comment with your favorite food. Pick just one and tell me it is your ALL TIME FAVORITE!
Have fun and remember to check back next week!
Tuesday, September 7, 2010
Week 3
Another week down and this on is a short one guys so we have alot of work to do! Resumes, cover letters and job applications galore! By the end of this week you should all be ready and armed with the tools you'll need to go out and start looking for your internship site.
My big goal this year is to get you guys registered and prepared to make it through your National ProStart Certificate program. For more information follow the link below.
http://prostart.restaurant.org/
On a more fun note...
This past weekend was Labor Day. What did you do? Did anyone do anything fun? Have any interesting foods? Picinic, party or outing? I'd like for you to share in the comments below.
My weekend was filled with family and fun. Saturday we had a cook-out. There are very few things better than grilled bratwurst and grilled corn-on-the-cob! Yummy.
Sunday, we played 9 holes of golf and I only lost 5 balls. I'm getting better!
Monday we took my new puppy and went canoeing on the Potomac River. Aside from the water being down we had a very fun time and my pup loved it! I think she's going to be a water baby! Finished off the day with a greasy cheeseburger and a bowl of "Bert's Chili" from the Waffle House...Today I'm thinking I should have skipped the chili.
My big goal this year is to get you guys registered and prepared to make it through your National ProStart Certificate program. For more information follow the link below.
http://prostart.restaurant.org/
On a more fun note...
This past weekend was Labor Day. What did you do? Did anyone do anything fun? Have any interesting foods? Picinic, party or outing? I'd like for you to share in the comments below.
My weekend was filled with family and fun. Saturday we had a cook-out. There are very few things better than grilled bratwurst and grilled corn-on-the-cob! Yummy.
Sunday, we played 9 holes of golf and I only lost 5 balls. I'm getting better!
Monday we took my new puppy and went canoeing on the Potomac River. Aside from the water being down we had a very fun time and my pup loved it! I think she's going to be a water baby! Finished off the day with a greasy cheeseburger and a bowl of "Bert's Chili" from the Waffle House...Today I'm thinking I should have skipped the chili.
Tuesday, August 31, 2010
Week 2 of School!
I know many of you are thinking "there are only 35 weeks of school left!" In my opinion thats only 35 weeks left to make all the wonderful, yummy dishes we plan on learning about this year.
This week in ProStart we are beginning Career Exploration and Job Expectations. I will be posting job opportunities within the classroom before the week is out. If you are interested in becoming my Sous Chef, Sanitation Manager or Storeroom Manager make sure you introduce yourself to me and let me know of your intentions. Soon we will be doing Cover Letters, Resumes and Job Applications. I want you to tell me if you intend to apply for one of those jobs. Also, I am expecting you to make your intentions know to me if you plan on competing this year in SkillsUSA or WV HEAT!
This week in ProStart we are beginning Career Exploration and Job Expectations. I will be posting job opportunities within the classroom before the week is out. If you are interested in becoming my Sous Chef, Sanitation Manager or Storeroom Manager make sure you introduce yourself to me and let me know of your intentions. Soon we will be doing Cover Letters, Resumes and Job Applications. I want you to tell me if you intend to apply for one of those jobs. Also, I am expecting you to make your intentions know to me if you plan on competing this year in SkillsUSA or WV HEAT!
Monday, August 23, 2010
WELCOME BACK!!!!
Welcome Back JRTI Students!!!!
Today was the big day, the first day of the rest of your life, the one you’ve been waiting for, the Main Event! Or at least it was for me. I love being back at school! I really do. Those of you who are returning ProStart students at James Rumsey know that I’m not kidding. I love being in school! I do. I teach not only at James Rumsey, but at Blue Ridge Community and Technical College as well. Both of those jobs are full time for me. That means that I spend more time at school than I do at home! And I do it by choice. It’s true!
Here’s my proposition to you. If you are reading this, I’m going to give you an opportunity I won’t give to everyone else in the class. If you read this Blog Post and make a comment on the page about what I have written, I will give you 5 extra points on the next test you take in class. The deal is that you have to leave a comment and check back here regularly to see if I’ve added a new post. In order to get the five points, you have to have commented on the MOST RECENT blog post I have left here. The comment must be school appropriate and you’ve got to actually comment on the post. Just leaving a “what up Chef Breezy” isn’t going to be worth five points. That means you’ll have to read the Blog and make a productive post.
I hope you participate and I look forward to the school year! Have fun!
P.s. to all you other Blog readers, I hope you continue to read even if I can’t give you 5 points on your next test!
Today was the big day, the first day of the rest of your life, the one you’ve been waiting for, the Main Event! Or at least it was for me. I love being back at school! I really do. Those of you who are returning ProStart students at James Rumsey know that I’m not kidding. I love being in school! I do. I teach not only at James Rumsey, but at Blue Ridge Community and Technical College as well. Both of those jobs are full time for me. That means that I spend more time at school than I do at home! And I do it by choice. It’s true!
Here’s my proposition to you. If you are reading this, I’m going to give you an opportunity I won’t give to everyone else in the class. If you read this Blog Post and make a comment on the page about what I have written, I will give you 5 extra points on the next test you take in class. The deal is that you have to leave a comment and check back here regularly to see if I’ve added a new post. In order to get the five points, you have to have commented on the MOST RECENT blog post I have left here. The comment must be school appropriate and you’ve got to actually comment on the post. Just leaving a “what up Chef Breezy” isn’t going to be worth five points. That means you’ll have to read the Blog and make a productive post.
I hope you participate and I look forward to the school year! Have fun!
P.s. to all you other Blog readers, I hope you continue to read even if I can’t give you 5 points on your next test!
Monday, June 7, 2010
Trends in the Baking Industry
Hello all!
I know it has been a very long time since I've posted anything. The year has been hectic...in a good way! Now that summer is just about here, I've been working on preparation for the upcoming year. In that process, I'm taking a baking and pastry class to help refresh my skills and help me prepare some of my teaching techniques for the baking process. One of the assignments I was given in this class is to research and write a 3-page paper that discusses the current trends in the baking industry. Now, those of you who know me are probably aware that I am a cook. I can bake and sometimes I can even make some pretty yummy dessert items but by no means am I a baker or am I deeply embedded in the baking industry. So, here is the beginning of my research. If anyone has any sugguestions on baking industry trends I should focus on, please respond to this post. I would greatly appreciat the assistance.
I know it has been a very long time since I've posted anything. The year has been hectic...in a good way! Now that summer is just about here, I've been working on preparation for the upcoming year. In that process, I'm taking a baking and pastry class to help refresh my skills and help me prepare some of my teaching techniques for the baking process. One of the assignments I was given in this class is to research and write a 3-page paper that discusses the current trends in the baking industry. Now, those of you who know me are probably aware that I am a cook. I can bake and sometimes I can even make some pretty yummy dessert items but by no means am I a baker or am I deeply embedded in the baking industry. So, here is the beginning of my research. If anyone has any sugguestions on baking industry trends I should focus on, please respond to this post. I would greatly appreciat the assistance.
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