A Young Chef
Posted 19 June 2004 - 04:08 PM
My name is Ben and I am a 14 year old who is very interested in cooking and baking and possibly becoming a proffessional when I am older. I recently attended a one week baking camp at Kendall College that fueled my interest in baking incredibly. However now, as I look for ways to further my baking education, I find nothing.
All I can find is baking classes and competitions for college students, or for children half my age.
Any ideas on what I could do?
Posted 19 June 2004 - 04:56 PM
He was only 13 when Wolfgang Puck gave him a summer job at Spago in 1982 after seeing photos of hors d'oeuvres he made for his mother's parties.
In high school he worked at City Restaurant for Susan Feniger and Mary Sue Milliken.
He recently opened his own restaurant in L.A.
Edited by andiesenji, 19 June 2004 - 04:57 PM.
Posted 19 June 2004 - 05:40 PM
I'll do anything
Any advice chef?
Posted 19 June 2004 - 05:43 PM
Posted 20 June 2004 - 02:39 PM
Thanks for the question. If you haven't yet done so, have a look at a question and answer in this series under the heading "Sweet beginnings" . What I said there is probably what I would say to you......
I'm a big believer in first hand experience and learning things on the job, and that kind of go-getter kind of enthousiasm means more to me than a lot of what I see on a lot of peoples' transcripts, for too many people are much better at writing transcripts then they are at peeling apples and sweeping floors. If you can, find yourself a job and work like a slave, but make sure that your chef keeps up her/his share of the bargain. By this I don't mean lots of money, but some attention and clear, careful answers to questions. I used to find lots of quality time when I came in early or stayed a bit late. There are less people around, and the chef will appreciate the favor and enjoy the company. Another thing is that if you read up on things, you will ask better questions which will solicit better answers.
A lot of tough-sounding older hard core type have a more tender side, but don't always show it. I remember going to the chef's office once to complain, asking:, " why do you always get on MY case? You never do it to anyone else" and the answer came back: " You're the only one who is worth the trouble".
Best of luck
Posted 20 June 2004 - 05:34 PM
Thankyou so much for your answers in both questions.
I really cannot express my gratitude, you have inspired me greatly.