Two Chefs, One Knife - Amuse Bouche
I know for every person who has aspired to be a chef or is now working as a chef, there is one moment in their life that defines their need to cook. It gives you a strength to go into a kitchen and, no matter how that day goes, you will deal with every moment in that kitchen, whether it be a 500 cover night, a pissed off executive chef, or not having onions on hand and the special is French Onion Soup. No matter what, you still have that desire to continue as a chef and nothing will stop you.
Mine begins with an omelet.
For most of my childhood, my tastes ranged from burgers to pizza. There was nothing about the food I ate that made me jump around to want to be in the kitchen. Hell, I wanted to be a Transformer when I grew up at that time so it wasn't like I had lofty goals.
But it happened, like it does for all chefs. Something bit and it stuck. Mine happened while I was watching TV and came upon the PBS station and there I saw an elderly man in an apron cooking. It was an oddity for me, seeing someone cooking on TV, but then I saw what he was making.
In a small pan, all fluffy, was an omelet he had just made and he placed it on a plate.
Now I needed to know more. What was this omelet and what did it taste like because damn it looked good.
He made another, this time he added other items, vegetables, cheese, and this egg item was suddenly becoming awesome.
And it stuck. I found out that I was watching the Frugal Gourmet and the omelet, well I made one, which turned into a super soggy quiche, but it was a catalyst for me to try new things. I started looking in cookbooks and wondering what would happen if this ingredient changed or that did. As I would eat out with my parents at restaurants, suddenly there was more to that restaurant and I could hear a hum in the kitchens and dining area.
Then I got to work in a kitchen as a dishwasher. It was partially demeaning but it was a start in the kitchens, and soon I was actually cooking food for people. At the end of the night, I was tired, but it was a good tired. The kind that made you appreciate hard work and food.
Since then, I have made a number of omelets, but it all comes back to one day watching TV.
Mine begins with an omelet.
For most of my childhood, my tastes ranged from burgers to pizza. There was nothing about the food I ate that made me jump around to want to be in the kitchen. Hell, I wanted to be a Transformer when I grew up at that time so it wasn't like I had lofty goals.
But it happened, like it does for all chefs. Something bit and it stuck. Mine happened while I was watching TV and came upon the PBS station and there I saw an elderly man in an apron cooking. It was an oddity for me, seeing someone cooking on TV, but then I saw what he was making.
In a small pan, all fluffy, was an omelet he had just made and he placed it on a plate.
Now I needed to know more. What was this omelet and what did it taste like because damn it looked good.
He made another, this time he added other items, vegetables, cheese, and this egg item was suddenly becoming awesome.
And it stuck. I found out that I was watching the Frugal Gourmet and the omelet, well I made one, which turned into a super soggy quiche, but it was a catalyst for me to try new things. I started looking in cookbooks and wondering what would happen if this ingredient changed or that did. As I would eat out with my parents at restaurants, suddenly there was more to that restaurant and I could hear a hum in the kitchens and dining area.
Then I got to work in a kitchen as a dishwasher. It was partially demeaning but it was a start in the kitchens, and soon I was actually cooking food for people. At the end of the night, I was tired, but it was a good tired. The kind that made you appreciate hard work and food.
Since then, I have made a number of omelets, but it all comes back to one day watching TV.