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Vol.10 2007: Resolutions and Revolutions
January 2007
At StarChefs’ International Chefs Congress
in New York this past September, Morimoto looked up from the daikon
he was impressively unraveling with a chef’s knife to say
he’d like to spend a week in Thomas Keller’s kitchen
learning new techniques. That’s Iron Chef Masaharu Morimoto
with his hugely successful restaurants and empire of knives and
beer, adding learning to his agenda. In this egoless spirit of self-improvement,
StarChefs encourages all chefs, regardless of your position in the
kitchen hierarchy, to stay on top of your game. Line cooks, push
yourselves! Executive chefs, don’t rest on your laurels!
Before you took this job, did you dream about staging
abroad for a season? Did you always tell yourself, as a
young culinary student, that you’d open your own restaurant
by the time you were 35? Although not all chefs dream of owning
their own restaurant...Albert Raurich, chef de cuisine at el
Bulli, had a dream to work at the best restaurant in the world,
not own it: "I've been here 11 years and I am more than satisfied--I
love my job!" So, what are you waiting for? Go out and find
a job you love!
To help inspire resolutions and revolutions, this
month we’re introducing Barton
Seaver, 2006 DC Rising Star of Café Saint-Ex
and Bar Pilar, as our newest chef columnist. Barton’s
focus will be on sharing how he puts his culinary philosophy into
practice with his community, staff, and guests, demystifying relevant
terms like sustainable and organic, and highlighting national issues
in sustainability as it relates to food. For those really serious
about their self-improvement this New Year, take note of Barton’s
recommended readings on the subject matter at the end of each column
and make a point to know your industry better, from the farm, all
the way to the table.
Another new feature, Fly
on the Wall, gives chefs a professional behind-the-scenes of
exclusive culinary happenings. Check out our coverage of Charlie
Trotter’s 19th Anniversary Dinner and read an interview with
chef de cuisine Matthias Merges. Charlie Trotter sets the standard
very high, not just in fine dining, but in giving back. His charity,
The Charlie Trotter Culinary Education Foundation, awards scholarships
to students seeking careers in the culinary arts and works with
Chicago-area youth to promote education as well as an interest in
cooking and food.
Will Goldfarb, of Room 4 Dessert in New
York, is living the dream with his own successful dessert bar. Will
shares his ideas, techniques, and products—even more inspiring
because he thinks it’s perfectly normal. But if you’ve
worked for one of those chefs terrified of another cook copying
their techniques, you’ll certainly appreciate Will’s
sense of openness. Read Willpowder
to get a taste of his line of flavorings and stabilizers, along
with recipes for each one.
As with taking on any huge tasks, it helps to make
a list. Think about setting down some serious goals and make a realistic
plan to reach them. Chefs, think about what you learned this past
year and make a point to share it by taking on cooks who want to
learn and helping them go farther. Cooks, think about what you want
to learn, and from whom, and actively seek it out—mentors
don’t appear out of nowhere! For those of you dreaming about
opening your own places, if you didn’t go to a school that
taught it, it’s not a bad idea to take a marketing, food costing,
or business management class.
So take Morimoto’s advice: embark on your own educational
quest!
Cheers!
Antoinette Bruno
Editor-in-Chief
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