Learning to be a professional cook (3rd in a series)

SPARKY’S BLOG

1-12-14

Learning to be a professional cook (3rd in a series)

The takeaways from this job are priceless in the way that repetitious exercise and tasks make an indelible imprint in one’s mind.  I’ve always known that enduring and lasting knowledge comes from “doing” and doing it often whatever the case may be.  I once read somewhere that after you've performed a task 10,000 times (or was that a 1,000 times?) is when you become truly proficient and possibly an expert on whatever subject matter is at hand.

My internship at "Cypress Restaurant" in Charleston, SC

I am now an expert in peeling potatoes, cucumbers, carrots, myself (yeah, I’ve actually peeled my finger a few times).  I don’t know how many chickens, turkeys, tuna, salmon that I’ve broken down as well as pork and beef bone in, loins I’ve butchered.  Am I a “real” expert?  Nope.  Not by a long shot but I now know my way around a knife and the carcass of most animals we consume here in America.

I know most folks would consider this work to be icky or dirty or gross but I regard these tasks as noble as they are the bedrock that lay the groundwork for fabulous meals.  Meals that supply the family that eats them with delight and nutrition and also money to the cooks and chefs that prepare them.  One of my sous chefs told me that cooks were the dregs of society, the deadbeats of the world; folks that will steal from you one moment and pat you on the back exclaiming friendship and devotion in the next.

Teaching kids about nutrition at the "Children's Museum" in Indianapolis, IN

I do not subscribe to this hyperbolic view of the culinary world as there needs to be talent, knowledge and a steadfast and staunch work ethic just to break even.  If you want to actually make money then you need to ascend to a whole other level beyond that of us mere peasants!

Executive Chefs need to have an eye on safety, quality, team-building, creativity, money (making it and loss prevention), sanitation, organizing and training.  I haven’t even mentioned cooking, continuous improvement, menu planning, recipe writing and development of flavor profiles.  There is so much on an Executive Chef’s plate that it’s no wonder they work the crazy hours we hear of so often.

Volunteering at "Second Helpings" a charity that re-purposes food into the Indianapolis community

My friends and family, understandably, chastise me for wanting this life and I can’t blame them.  Who in their right frame of mind would beat their bodies to a pulp at 51 years of age trying to get IN to this profession?  Someone who loves food and the preparation, cooking and presenting it to guests – that’s who.   You know, they say love is an emotionally unnatural construct.  I agree to a point as the only way you can survive in this business is if you love it, unnaturally, to the core.  At the end of the day you can’t be fearful of the unknown because this is an unproductive filter in which to view the world. 

Winning my first cooking competition

I DO aspire to have my own place someday and I’m not afraid to fail; as a matter of fact I learn the most when I fail and do not eschew the negative reflex associated with the occasional missteps in a burgeoning career.  I guess I’m crazy but that food-love thing grips people like me and I truly believe that some of the most spectacular folks in the world are cooks, chefs, restaurateurs, servers and the like.  I don’t conclude that the business is wrought with men that wear comb-over’s from an ear hair or talentless hacks just existing to manufacture carbon dioxide.

Easter at the Omni Severin Hotel in Downtown Indianapolis

Yes, my first job at the Omni Severin Hotel has not jaded me in the least bit nor has it dimmed my desire or passion to succeed.  Instead, it has aroused curiosity, joy, eagerness and a culinary paroxysm that has awakened a fury of exploration in me that hasn't existed in years.  I think I’m on the right path.  Next up ….. My time at the Marriott.

Behind the scenes with Carla!

Have a great day and never give up!

Mark (Sparky)

Learning to be a professional cook (2nd in a series)

SPARKY’S BLOG

1-2-14

Learning to be a professional cook (2^nd in a series)

One of the very cool things that are offered to the employees at the Omni here in Indy is a full-fledged cafeteria that is completely free.  Offerings included 2 hot proteins, 1 hot vegetable and 1 hot starch in addition to a salad bar and fresh daily soup.

When you first come into the Omni kitchen you are first-and-foremost going to prep, prep and more prep.  As you grow into yourself as a cook and management gets a sense of comfort regarding your skills is when you start getting a stab at making items for the Café.   Even though the entrées are free; they can’t be too high in fat and one must be cognizant of food allergies and gluten restrictions not to mention the taste must be delicious.

Experimenting at the Omni ..... 

..... with plate presentations

Once you get an assignment to cook for the employees is when you understand that you’re in favor with the Executive Chef and you’d better not screw it up.

My first attempt was to utilize some leftover beef round that had been roasted the prior day.  The quandary in my mind was to make it kind of special without going overboard and remembered my grandpa always saying how delicious stroganoff is while being stupidly simple to make.  I was shooting from the hip as access to the internet (computers) for a good recipe was locked up in the offices (we get in very early – 6am) so I really just closed my eyes and imagined biting into a mouthful of stroganoff and suddenly the flavors started coming forward.

Two of my favorite guys at the Omni - Jason and Joe

Sour cream, mushrooms and grainy mustard are the 3 main flavors in my mind so I set out to find “said” ingredients and realized we didn't have any mushrooms at all!  We had sour cream and grainy mustard in spades but no mushrooms.  What we DID have was an enormous amount of cream of mushroom soup and I was set.  I added some onions, garlic and a splash of white wine and the dish came out pretty good.  I only got one compliment but that was from the General Manager of the hotel so I was satisfied (somewhat).  I immediately began figuring out how to make it better and with lesser ingredients as well as how to do it faster.  I guess I’m in the right profession if I’m obsessed with making it better eh?

My next foray was to make a soup that wasn't on the menu because our purchasing manager was ill the day before and the ingredients weren't ordered.  Okay, now I’m being tested (I think?).  I once again hearkened back to my roots and remembered my grandmother who would, seemingly, pull deliciousness out of thin air by roasting vegetables for more flavor and puree them in a beef or chicken stock (I added demi-glace and a little Sriracha).  Half the folks loved it the other half said it was too hot.  I loved the feedback and immediately understood the varying tastes of the folks you cook for aren't always the same.  This lesson would serve me well in my next job.

My work area .... Amy was awesome help!

One morning I read a note that gave me a huge amount of pride as I was to prepare the entire buffet that day.  I was happy because you usually aren't asked to do that if you make food that is unfit and pallid.  The menu was set and the ingredients were all there so all I had to do was cook and assemble which came together nicely because I was in a great mood the entire time.  It’s pretty cool when you love what you do.  I made sure not to get too carried away and make the food my own by getting too spicy or introduce my “style” so-to-speak.

I received no feedback that day and felt a bit despondent as my sous chef said “hey, dude – no news is good news”…..’Nuff said.

From that point on I cooked the employee meals as well as ordered the food and participated in banquets.  I really racked up the hours but more importantly, I racked up some serious experience and priceless confidence. 

Sometimes you gotta laugh in the kitchen!

My executive chef exclaimed that the reasoning behind my success was that I didn't over-think the job and admired that I followed orders.  Fact is, I wanted badly to veer away from the standard recipes and create sensational dishes but that’s not what was necessary for that role in the kitchen.  We often times are our own worst enemy when we get too smug with our own boastful swagger.

Have a great day and never give up!

Mark (Sparky)

GoSparky!: Learning to be a professional cook (1st in a serie...

GoSparky!: Learning to be a professional cook (1st in a serie...: SPARKY’S BLOG 1-30-11 Learning to be a professional cook (1 st in a series) Banquet Food! When I ...

Learning to be a professional cook (1st in a series)

SPARKY’S BLOG

1-30-11

Learning to be a professional cook (1^st in a series)

Banquet Food!

When I first made the decision of switching from being an engineer to becoming a cook or even a chef; my breath became short and my palms grew sweaty.  I don’t know why but this decision immediately haunted me as I sat on the couch in what was to be the last few months in my home.  It was 2009 and I had lost my job with no hope in sight and needed a rope or sturdy branch to pull myself from a quagmire of self-doubt regarding my current employment situation.

Teaching painting techniques in China

I asked myself, why all the fuss?  Why do I have my britches in a bunch?  I’m nervous that’s why!  I’m embarking on a very different path that I’ve never traveled before.  Sure I’ve cooked for folks before, hell I’ve been cooking since I was 12 years old.  This HAS to be the right decision.  I hope so, I really do…

There comes a point in everyone’s life when they need to kick-start their lives and fight to make a difference for a passion or desire that lies within their psyche or sub-conscious.  For me it was three things that I love doing which are writing, cooking and taking pictures (not in that order).  I began a process in my head of prioritization and found that cooking gave me the most satisfaction and thus began my culinary career.

I found a government program that would assist me with my studies (I graduated with honors) and embarked on my new profession.  My first job out of college was at the Omni Hotel in downtown Indianapolis as a lowly banquet cook and I loved it!

"Meat Fabrication" class at Ivy Tech.

WHAT I LEARNED –

The Omni Severin Hotel in Indianapolis is resplendent with ornate crown moldings on the walls and ceiling as well as marble flooring in the lobby and a heaping pile of elegance throughout the entire building.  What do you think the first lesson I learned as a cook at the Omni?  I’ll give you a hint ….. it wasn't about cooking.  The word hospitality gets thrown around a lot at the Omni because it’s the business they are in.  If an inn-keeper doesn't treat his or her guests in a hospitable manner then they aren't going to have any return business.

I was extremely impressed with the professionalism of the staff and the “polished” mannerisms, approach and communication that each employee seemingly possesses with ease.  This same theme spilled over into the kitchen albeit more chaotic.  I learned that the kitchen in any hotel is the source of immense pride or great shame.  A kitchen is a pinch point for an operation that sees more moving parts and processes that can run afoul….sanitation, management, organization, recipes, team-building, safety, cooking, taste, etc……etc.

My new "Professional" friends at the Omni - Amy and Janice (pregnant)

The second thing I learned is to be humble and keep your mouth shut and do whatever the chef tells you period!  They don’t want a better idea or for you to extol them with stories of how your grandmother did the dish differently no they just want you to do it and do it fast.  Luckily, I was much further along in my behavioral development and watched with amazement as younger cooks exasperated chefs on an almost regular basis.

Next up, I needed to understand the fine art of having a banquet come together at just the precise time.  Cooking, among other things, is all about timing and prepping. Plating a banquet is a daunting task for even the most skilled chefs.  I remember prepping and counting seven pieces of asparagus per person a couple of days prior for a wedding of 250 with about 2% extra.  When the plating began nearing the end; it was clear that I wasn't going to have enough pieces for the event (I had made a monumental mistake and miscounted).  Luckily, we had more and steaming them is very fast.

What went wrong?  I didn't handle all the distractions properly as they came at me while I was counting. I was always losing my place in the count when someone talked to me or asked me a question and I was starting to “eye-ball” the process thinking I would have enough for the wedding and of course I did not. 

Joe (Purchasing Mgr.) and Vinny (Executive Chef) part of the distractions!

One of the things you have to overcome or learn first in the kitchen is how to deal with distractions and do it with aplomb, grace and skill.  I mention skill because you need to be engaged in everything as a chef/manager and effectively understand everyone’s needs because it’s probably important.  Doing this skillfully requires a ton of experience and patience.  Pulling it off so that feathers aren’t ruffled and an event goes off without a hitch is masterful.

As time passed, I gradually learned how to get the infrastructure together the day of a banquet before I did any cooking.  It was explained to me that “If you cook your food perfectly and it tastes great but there’s no place to put it; then you've failed”.  Many hours before an event we are scrambling to get hot boxes, event sheets, serving pans or dishes and anything else the “food” needs before we start cooking.

Equipment ....

.... Equipment ....

.... and more Equipment.

Once everything is in place then the ovens and stoves start seeing a flurry of activity with cooks and chefs buzzing around like water bugs twitching atop a puddle. It almost resembles an

un-choreographed ballet as the pieces of the dance deftly avoid one another spinning and side-stepping one another as if each foot placement was thought out days or even weeks before.

I enjoy the cacophony of a kitchen as the noisy melodiousness strikes a chord with each member learning their place on the line.  Hearing screams of “BEHIND” or “CORNER” or “HOT” and “COMING THROUGH” is essential to any safe kitchen and more importantly one that successfully communicates a process to a fruitful end.

Have a great day and never give up!

Mark (Sparky)

SPARKY’S BLOG

11-7-13

Seattle, WA

This blog is the fourth and long overdue final entry of my trip to the Pacific Northwest this past summer.  Anyone who follows me knows of my fascination with this far flung corner of our United States and all it has to offer (I was lucky to do extensive research during one of my culinary classes). 

Mt. Rainier

I’m not a sidelines kind of guy but one who embraces change through activity.  In Michigan (where I grew up) and Indiana (where I now reside); it is difficult to go rock climbing or scale a mountain without driving for hours.  It is also very difficult to kite-board the Puget Sound or Columbia River Gorge.  Equally difficult it is to find world class skiing or surfing in the Pacific Ocean abundantly available in Portland or Seattle.

You see, when I have a day off I’m going to immerse myself in vigorous activities that are associated with the outdoors (my favorite landscape to living life).  I want to photograph orcas in the San Juan Islands or sea otter’s in the Columbia River.  Maybe I’ll even find Sasquatch in a nearby forest?  Regardless of what adventure I choose to soothe my lust for adventure; the possibilities are wide and varied in the Emerald City and surrounding areas.

                                                                                    

Seattle, WA

Space Needle view

Driving past Mt. St. Helen's and Mt. Rainier are fantastic reminders of how small we are in this gigantic world of ours.  They are also reminders of how fragile that world is and how we need to enjoy it while it lasts not-to-mention ensuring the longevity of our outdoor playgrounds by being guardians of nature.

The first time I saw Puget Sound for the first time; I got a little dizzy because I had no idea it was so immense.  You see maps in books and encyclopedias but they don’t make you understand the enormity or sheer size of this macro-system of life.  I can only imagine kayaking this expanse for a few days with only a backpack and a camera and no real agenda but loving nature and really appreciating what we have. 

Because what we have is really kind of special since living in and around Puget Sound is like living in a National Geographic documentary.  I’ve decided I want to live in a National Geographic documentary because I never tire of wildlife or exploration.  I never tire of training my body to do new things whether its improved knife skills or wind-surfing in the ocean.  I never tire of learning about how we can improve our surroundings so that we may become more sustainable with our food chain and that is what Seattle is all about. 

Pike Place market

Pike Place Market

The sustainable movement here in this city is very exciting and somewhat young (we've only been talking about it main-stream about 10-15 years now).  The chefs in this town are downright giddy over the agricultural offerings this region offers.  There’s not much in this town that isn't offered by Mother Nature and area stewards understand the symbiotic needs of co-existence when it comes to feeding our families and friends.

Home of the Mariner's and Seahawk's

We must absolutely replace what we take from the land and I believe the indigenous peoples of this area made a very strong case to the settlers that traveled here because it resonated in their culture and belief system; a belief system that was rooted in a mutually beneficial cooperative that benefited both nature and man.  This cooperative was basically survival through sustainability and I’m fascinated by it.

Space Needle

The Sailor Sisters Trio!

If you ever get to this area eat the food and savor nature like never before.  Drink the beer and taste the wheat and barley fields.  By all means sample the wine and smell the aromas of soil, grapes, citrus and spice.  The melting pot population gives way to a fusion of culinary traditions that are sure to intoxicate your taste buds.

Puget Sound

Make sure you get on the water and into the woods to truly understand this area.  When you've finished go to the space needle and ascend with an open mind to the top and look out onto Seattle and consider yourself lucky to have been there.

Have a great day and never give up!

Mark (Sparky)

GoSparky!: A chef's photo collage of Portland, OR

GoSparky!: A chef's photo collage of Portland, OR: Portland, Oregon (A photo collage) The world famous International Rose Gardens A testament to the love and care taken The ga...

A chef's photo collage of Portland, OR

Portland, Oregon (A photo collage)

The world famous International Rose Gardens

A testament to the love and care taken

The garden is an artist colony

An irresistible subject

A contemplative moment at the garden

A view of Portland from the Rose Gardens

Columbia River Gorge

Lookout point on the Gorge

A wall of water (rain) is headed our way

Fun in the Gorge

Wahkeena Falls

An eerie look at the Gorge

Multnomah Falls

The famous bridge at Multnomah Falls

A look below Multnomah Falls

High above the bluffs of the Columbia River Gorge

Horse Tail Falls

St. Honore' Bakery

Bustling activity at St. Honore' Bakery

Breakfast at St. Honore' Bakery

A city of bridges indeed!

Most streets lined with greenery!

The famous Portland Theater

A duck in a tree?

A perfectly framed portrait

An unbelievably beautiful city park

Sacagawea

An idyllic picnic overlooking the city of Portland ..... 

....... complete with salad niçoise

Gabriel Rucker's place

New friends!

This is what I came for!

Ever see a hamburger like this?

Sublime pork shoulder slowly braised to perfection

"light as clouds" ravioli

Portlandia!

Just enough economic development

Bridges everywhere!

The Portland tram emerging from the city below

A gateway to the Pacific Ocean

Portland sunset

Which movie is this from?

An icon of the city

Huge river-side (Willamette) parks make this city VERY livable

Having a boat in Portland is almost essential

Have a great day and never give up!

Mark D. Claussen 

(Sparky)