A friend of mine wanted me to attend a dinner last night to meet a young man who had just recently graduated from the California Culinary Academy in SF . I forget how old I am at times. Thirty-One years as a chef is longer than most of my cook's and chef's ages. However,cooking is an ageless profession. I hope to be cooking as long as the great late Julia Child did professionally. It has never been about age, sex etc...it's always been about passion, dedication and focus. I was once again taken back to my childhood as we discussed the TV chefs he watched who made a lasting impression on him. His favorites of the time were Martin Yan of Yan Can Cook and Ming Tsai... It hit me, how many generations of cooks /chef have followed since I was that little girl watching the early Julia Child and Graham Kerr (when they were both still drinking on camera)...Things have changed.
Cooking shows are faster...driven by the current lifestyle. Perky 30 min meals, tailgate parties and home cooking. How we have flipped from classic technique which is seldom spoken about to simple down home pleasures...quick and easy sometimes even healthful. Of course I have been aware of these changes, but I have never thought about the impact...the instant chef. Why not? The profession I entered with a degree of seriousness, dedication, focus and extreme professional guidelines has emerged. It is no longer a closed society, but a free for all who have the passion to cook from the heart, 24/7...of course today most chefs and their staffs are insisting on 5 day work weeks... thats a 11/5 I guess. Still, a chef's mentality is one of eating, breathing , and living his or her passion...cooking (or should I say food for the raw foodist) and everything that surrounds it!
I guess I miss those classical days. Last week, I decided I would cook an extensive Spanish Meal; 18 items...Simplicity is nice, but give me a challenge. The real deal, something I can sink my teeth into and sharpen my knives for (my knives are always sharp)...3 days and 6 hrs of paella practice and we were ready for our Taste of Spain... It was fun to push it a bit...It's the thrill of the challenge that only you can set for yourself. It was no more or less challenging than the classical french meal I prepared at 15. The only difference was there was no question that it would be expertly executed. Comfort comes with time. I have sweated literally over numerous meals and special events worried it would not live up to someones expectation. As a chef, I always work toward exceeding everyones expectations...after all I am my worst / best critic.
Remind me one day to tell you about Food Choices 2000, an event hosted by The Ritz Carlton Mauna Lani of which I was Executive Chef at the time. We had 200 chefs, writers, food professionals from around the world...and I was responsible for the 8 day event. Whoever said too many cooks spoil the soup wasn't at this event. It was incredible...
Check out the sidebar for a short segment of Julia Child and me cooking on her Master Chef's series. Julia to this day remains my lost but never forgotten friend, mentor and guide..I know she is watching from a far with a great glass of wine...reminding me to add a bit more butter because it tastes goods...As for my young chef friend, may your passion never burn out...remember always to cook from your heart and only confer with your head when necessary...
I wish you all a good palate and culinary sensibilities...
Amy...got to go. I need to find my passport!
