A Young Chef

[bentherebfor]

Hello Chef

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?

Thanks!

~Ben Wilcox

[andiesenji]

I suggest that you go to the library, get the April 2004 issue of Gourmet magazine and read a brief article on Page 49 about Chef Govind Armstrong.

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 June 19, 2004 by andiesenji (log)

[bentherebfor]

Thankyou for the advice. What I've been thinking about is asking for a job at a local bakery........washing dishes for free in exchange for being able to learn.

I'll do anything

Any advice chef?

~Ben

[bentherebfor]

I forgot to mention one thing: Its odd that you mention that because I subscribe to Gourmet and must have completely missed it. Thanks for the advice!

[James MacGuire]

Dear Ben,

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

James

[bentherebfor]

Chef,

Thankyou so much for your answers in both questions.

I really cannot express my gratitude, you have inspired me greatly.

~Ben