GoSparky!: International Culinary Experience (a series)

GoSparky!: International Culinary Experience (a series): SPARKY’S BLOG 10-21-12   I recently (a few months ago) embarked on a trip of a lifetime as a culinary student.  I was selected t...

International Culinary Experience (a series)

SPARKY’S BLOG

10-21-12

 I recently (a few months ago) embarked on a trip of a lifetime as a culinary student.  I was selected to be part of a small group to travel to France as an enhancement to my culinary studies.  I'm going to print selections of my trip log over the next few weeks to let you all know what it was like.  I hope you enjoy reading this as much as I had writing it and experiencing it.

FRANCE - At the Beginning

Weeks before this trip I am contemplating what to pack and what to leave behind;  I know that I have to pack light and be able to navigate the narrow streets of France with nimble efficiency.  We were told by Chef Michel Bouit (the trip leader) that some of our traversing will involve walking with our luggage to certain meeting points and that we should plan accordingly.

Just landed in Frankfurt, Germany

I have now packed and re-packed 3 times and am satisfied that I have the proper amount of luggage proportionate to this wonderful trip that I’m embarking on very soon.

I want to take some electronics i.e., computer, digital cameras (yes, plural) and my phone and this will require a certain amount of re-charging equipment that takes up room in luggage and I’m not too excited about this but will endure the expected discomfort associated with being “plugged-in”.

My follow-up (after I’ve returned from this trip) to these paragraphs is in this color red and bold as I want to convey just how stupid I was to want to be “plugged-in”.  What the hell was I thinking?  This wanting to chronicle everything with multiple cameras (I only used one), phone (used very sparingly), voice recorder (I never used this), power cell (I never used this either) and laptop was absolutely absurd. 

I made sure to pack the accompanying power cords, surge protectors, charging apparatus and associated equipment for this trip only to come to the realization that I didn’t need 90% of this crap.  What an idiot I am as I have circumnavigated the globe as an engineer for DuPont approximately 9 times and am an expert packer.  Well apparently NOT.  I was saddled with stuff that I didn’t use and then some stuff became faulty (I just threw this stuff out – a blessing in disguise that it broke).

I should have listened to Chef Michel Bouit and Chef Bricker but I wanted to prove that it could be done….and it can be done except that it was a major pain in the you-know-what.  I threw stuff out and I gave stuff away to other students and stowed other stuff to never take out again until I returned home.  From now on when I travel, I’m only going to pack the absolute necessities!  Okay, my rant is now over…..

Having a beer waiting for my next flight

THE TRIP – Tuesday (May 15^th)

Driving to the bus station with my brother-in-law; I’m realizing that the time is upon me and my excitement level is barely contained and I’m nearly jumping out of my skin!  I can only imagine what lies ahead….will I have fantastic memories? Of course I will!  While waiting in downtown Indianapolis my fellow students and I are talking nervously among one another anticipating the arrival of our bus taking us to Chicago to catch our flight to Frankfurt.

Our palpable anticipation is evident as we all are moving our feet anxiously awaiting the Megabus which will be our chariot to travels of rich experiences and stories told and re-told to our children and grandchildren over the years.  Finally the Megabus approaches and we all cheer with glee.  As we settle in for the trip my mind races to the expectations of what might become the trip of a lifetime….what WILL be the trip of a life time.

Turns out our first little adventure comes in Chicago as we are wandering the streets looking for the CTA (Chicago Transit Authority) depot that will take us to O’Hare airport.  We eventually stopped a passer-by on the street and asked directions and we were on our way.  We nestled in at the back of the train and laid witness to the menagerie of characters that would become our temporary neighbors on this short leg of our trip.

Chicago is a zoo!

I had the pleasure of sitting directly behind a mother and her precocious child who demonstrated a curiosity akin to that of utter fascination.  She was constantly touching the zippers on my luggage and her mother would teach her what they were as well as talk to her about traveling and what-not.  This mother was very caring and loving in the way she spoke and touched her daughter and this warmed my heart.

The Flight

Our flight from Chicago to Frankfurt, Germany will take approx. seven and a half hours so it’s time to settle in and try and enjoy this leg of our journey.  My plan is to engage in conversation for as long as possible and then watch a few movies on my laptop and then soon after try to get some shut-eye for the rest of the trip.  I was able to follow this plan quite well except for the sleeping part as most folks are unable to sleep on most any flight. 

Just before we boarded the plane; I engaged in some people-watching and realized that I was in the company of an enormous amount of native Germans looking to go home.  There was a young soccer team milling around bouncing a soccer ball to and fro.  Then my eye spotted a mother breast feeding a baby and understood that inhibitions in Europe are much different than that of America.  I would spot out of the corner of my eye that this mother broke the baby away from her bosom and made no attempt to cover up.  I strained to keep from looking to see if my suspicions were correct and finally I succumbed to the temptation and looked to discover that I was right and then suddenly I had to look away again.  It was a fair amount of time before my gaze turned back in her direction feeling comfortable that she would have covered up by now…she had not and this time I began to notice her traveling companions having no compunction to her nudity.  I figured if they don’t have a problem then neither do I.  This is my first European experience and we haven’t even left American soil!

When we touched down in Frankfurt I was already weary with the effects of being awake for 20 hours and it would only get worse.  Our layover wasn’t very long (an hour) and quite uneventful which was fine with me as I was approaching zombie-like status seemingly struggling to stay awake all the while trying to suppress a deep-rooted energy that is fueling a combative war inside my body.

I’ve felt this many times before during my travels as an engineer all over the world and I was somehow comforted by this discomfort.  I knew there would have to be some bad mixed in with the enormity of good that would soon follow.  We are now boarding the transport that will take us out on the tarmac to board our much smaller aircraft and this also warmed my heart as it too reminded me of many a trip abroad.  The flight to Toulouse, France was an uneventful one (thank god) and my weariness was displaced with new-found anticipation because I was now in France!

Chef Michel Bouit and I at the Institute de Paul Bocuse in Lyon, France

We would first meet Michel Bouit at the airport and he would be an elixir for our collective fatigue.  His first words were “ARE YOU EXCITED?!!!”  This man’s energy level is through the roof which is most appropriate for his position as our travel planner/guide.  This man is meticulous in his approach to travel planning and treatment of his minions (us).  His speeches are filled with excitement, animations, voice inflection and kinetic movement as that of the Energizer® bunny.  He makes sure to let us know exactly what his expectations are in no uncertain terms and does so in a way that is engaging, enjoyable and fun.  I really enjoy being in his company and feel a kinship towards this man similar to a family member and yet, I barely know him.

Have a great day and never give up!

Mark (Sparky)

GoSparky!: First Opportunities

GoSparky!: First Opportunities: SPARKY’S BLOG 8-25-12 First Opportunities There comes a time when you have to start your new course.   You can say that you’re...

First Opportunities

SPARKY’S BLOG

8-25-12

First Opportunities

There comes a time when you have to start your new course.  You can say that you’re venturing out on a new chapter in your life and that’s all good as far as talk goes but action is my choice of advancement.  Sometimes stepping forward into something as unknown as a completely different career can be a bit daunting and just plain scary, however, you’ll never know if it’s a calling or just words unless you give it a try.

Executive Chef Joe Miller always hard at work

I had the good fortune to attend an ACF (American Culinary Federation) meeting a little over a month ago when Chef Joe Miller of Meridian Hills Country Club was speaking.  Chef Miller is an outstanding chef in the Indianapolis region who also graduated from Ivy Tech. Community College roughly 8-10 years prior to me.  Our ACF president exclaimed that Chef Miller’s food is some of the best he’s ever tasted in his entire life.  High praise from someone who should know!

Chef Miller plating....

... one of ...

.... his creations.

Joe was in attendance on this night as a guest speaker to convey the nuances of the importance of “experience” in our industry.  He went on to impart the necessity of hard work and sacrifice needed to just get in the door.  Coming in early, leaving late, working for free and giving it all you’ve got are some of the key elements emphasized in his message.  He even went on to say that getting a culinary degree doesn’t separate you from the pack of culinary hopefuls as one would assume.  EXPERIENCE is the key and the only key to getting ahead.  Hours upon hours of cutting vegetables and grilling proteins are compulsory so it becomes second nature when you pick up a knife or sauté pan.

You see, having skill ingrained into every fiber and every inch of your body and mind is really what Chef Miller was talking about.  Nobody wants a chef or cook that serves raw meat or unsightly cut vegetables or worst yet, meals served in an unsanitary fashion.  Any weakness in the culinary world will be discovered and exploited with extreme prejudice and rightly so!

It is with this message that I embarked on a quest to serve in Chef Miller’s kitchen.  It took a bit of time and fortitude on my part but I was accepted into his realm to discover that positive reinforcement and true professionalism really can exist in a kitchen!  What a breath of fresh air is the best description I can come up with at this time.  They say an organization is a reflection of its leader and this leader is how I hope to pattern myself after if I should get the opportunity to have my own kitchen someday.

Gabriel awaiting an order

One of my first experiences was on the line while he was instructing a sauté cook of his exacting standards.  Joe had a very stern look on his face and stated “please, you MUST get this into your head if there is anything else you learn this night you must …….” He then went on to explain his message in a very calm and calculated style that was simply amazing to me.  Most folks in his position would have screamed and yelled an expletive-laced oratory of how the cook screwed up and how they would be fired if they didn’t get their act together.  

Brian, Jason and John helping one another out.

Not Chef Miller; not only did he behave in a genteel manner but he gave that cook a lesson in methodology and the history behind his instructions.  It was like watching the earnestness of General Patton wrapped up in the serene calm of Gandhi.  I’ve never seen anything like it before let-alone in a kitchen.

The Meridian Hills brigade is clearly evident with each station as there is a cold/Garde manger line accompanied with the lines of grill, sauté, sandwich and dessert.  Expo is usually manned by Joe himself or his Sous Chef Shane.  Shane is also immersed in the Joe Miller School of decorum as he always treated me with complete respect and presented himself with dignity.  Shane is a bit soft-spoken himself and seems to like working independently (I usually do too) but will jump at the chance to help someone out – this makes for a great sous chef.

Shane giving the line instructions

Shane preparing an order

Meridian’s cast of characters ranges from 20+ year veterans to guys who have only been there for a year or two.  The one thing in common for all of them was their willingness to accept the new guy (me) and show me, virtually, anything I queried.  This was done with class, efficiency and true hospitality meaning they really wanted to help out the new guy.  It’s not in the interest to have any weak links on any team especially a kitchen team where weakness can make for lost profits and sicken patrons.

I am truly impressed by this Meridian Hills kitchen and its leader and am forever thankful for being a part of it.  I have accepted another position that will occupy a great deal of my time preventing my stage from continuing as well as prepare me for the next leg of my culinary journey.

This is what a working "professional" kitchen looks like.

Thank you so much Chef Miller for the opportunity to work in your kitchen and reveal to me the “Right” way of doing things; I wish we had more time together but you never know?

Have a great day and never give up!

Mark (Sparky)

GoSparky!: Hospitality Shindig!

GoSparky!: Hospitality Shindig!: SPARKY’S BLOG 7-28-12 Hospitality Shin-Dig Ivy Tech Community College is a wonderful place to learn (at least for me it is).  ...

Hospitality Shindig!

SPARKY’S BLOG

7-28-12

Hospitality Shin-Dig

Ivy Tech Community College is a wonderful place to learn (at least for me it is).  I’ve stretched my brain in ways I didn’t know were possible.  I learned to re-connect with my passion for writing and I discovered a new yearning for the visual arts through my video presentations for various classes.  Most of all, I learned that I will be a pretty good chef someday as I have achieved Suma cum laude (with highest honors) status at the culmination of my collegiate career.

Ivy Tech's Hospitality program is rather diverse.....

......offering not only culinary skills but event management, baking, etc.

I have also succeeded in continuous improvement during my externship at “Cypress” restaurant in Charleston, SC by satisfying Chef Craig Deihl’s mantra of “working harder – working faster!”  He would scream this in my ear while working in front of customers at one particular event during the Charleston Food + Wine Festival.  I accepted his misguided intent of bravado and showmanship with aplomb and grace while under fire all the while putting out the food in a concise and appealing manner.

Chef Craig Deihl ( two-time James Beard nominee)

Stepping over obstacles and sometimes leaping over them is a requirement in this profession that is more passion than job.  I am but a novice upon the completion of my studies yet I’m drawn to more abuse as long as I can glean more experience and knowledge from it for useful purposes down the road.

Externing at Cypress restaurant in Charleston, South Carolina

Ivy Tech. recognizes these tough times and encourages the passion for learning by providing a smooth patch that can come in the form of a shoulder to lean or cry on; an instructor that understands that each student learns at a different pace; an instructor that takes an interest in your other associated proclivities like culinary writing or food styling/photography…..whatever the needs are; Ivy Tech seems to rise to the occasion and that’s why each and every year the Hospitality Dept. holds a reception for impending graduates that celebrates our success be they small or large.

Program Chair - Chef Jeff Bricker (A source of inspiration for me!)

During this reception we all receive medals with our concentration of study engraved in them as well as a seal of the “Ivy” logo.  It is a very nice piece of hardware and one that I am very proud of; it is a symbol of the hard work that has gone into being a graduate of the Culinary Arts program at Ivy Tech. Community College.

A great day for Hospitality students!

This event is also an opportunity for the Table Service, Garde manger, Pastry and Cake Decorating classes to be involved by providing the food for the guests.  Take it from me, the students knocked this one out of the ball park.  I was struck with a bit of sadness as this event signifies an end to what was a very rewarding and extremely fun time for me.  I will miss college life very much but it is now time to start a new journey and put to test the skills I’ve developed and the knowledge I’ve realized during this two-year sojourn.

Chef Thomas England (A great mentor!)

Seeing all my fellow class-mates milling around the crowd snazzily dressed in their chef whites and newly adorned with their culinary medals is very heart-warming to me and my chest is swelling with pride not just for myself but for my new-found friends and burgeoning chefs that will set this town on its ear by discovering new culinary offerings, methods and flavors as well as becoming instrumental in the community reaching out to help where they can.  I am proud of these students cum graduates and am hopeful of great things from them maybe even from myself as well.  We’ll see?

 

 The folks you meet along the way of any journey will impact you in ways you never thought possible.

I have been lucky to meet phenomenal folks during my culinary schooling that I'll treasure for many years to come!

Always stay positive and always be professional is my mantra and it has served me well and I hope it continues to do so.

Family and friends are paramount to anyone's success...thank you Cristal, Gary and Anne

Have a great day and never give up!

Mark (Sparky)