Schaumburg student chefs competesfor dream internships
Everest餐厅厨师Jean Joho祝贺肯代尔大学学生Jennifer Kim赢得S. Pelligrino Almost FamousChef地区烹饪竞赛。Kim这周到达加州纳帕谷（Napa）与来自美国各地的其他9名参赛者进行厨艺比拼。
Jennifer Kim已经从不那么遥远的青春时期的用微波炉加热Chef Boyardee的产品到烧毁鸡肉事件一路走到现在，并期待着在烹饪世界里进行一场美妙之旅。
芝加哥肯代尔大学学生Kim，这周到达纳帕参加S. Pellegrino Almost Famous Chef竞赛。包裹在甜菜里的鸭胸，配金黄色甜菜酱、闷熟的小萝卜、煎粥和盐渍的芥末籽，这道菜在1月份地区半决赛中获胜。这周周末在竞赛中获胜将获得：22000美元奖金和跟随顶级大厨实习的机会。
这位绍姆堡基督教学院（Schaumburg Christian Academy）的2001届毕业生承认自己相对于家政学更喜欢篮球场，她认为这不是她追寻的道路。
28岁的她回想到：“那时父母都在上班，放学后我得自己回家做饭，所以我童年的大部分记忆就是在电视播放商业广告的间隙用微波炉为自己和弟弟加热一盒Chef Boyardee罐头，测试自己的速度有多快。”
高中过后，她成为加州伊利诺伊大学（University of Illinois）的药学专业学生。2年后，她进入零售业，并在该行业工作4年，后来才进入自己喜欢的厨房工作。
在她从WickerPark的家离开去纳帕之前，我们找到了她，并和她交谈了几分钟。
什么时候你开始意识到自己其实想成为一名厨师？我的烹饪之旅开始于进入大学第一年的一个恐怖事件。宿舍的一些朋友决定做一顿家常便饭，而我一点烹饪经验也没有，决定在厨房烤东西。20分钟后，灰色的浓烟开始从烤箱门冒出，弥漫了整个厨房，只看得见一点稀薄的白雾，随着烟从烤箱门内冒出，早先悦耳的劈啪声变成了剧烈的嘶嘶声。当时我非常恐慌，拿了一小杯水就往烤箱底部扔，结果制造出更大的火焰。不用说，生活顾问RA将整栋大楼的人撤出了，当消防车从拐角处呼啸着开过来时，我感到异常尴尬。
第二天，前一天烹饪的失败我仍然记忆犹新，我开始反省自己做错的地方。通过论坛、烹饪书籍和教科书，我渐渐掌握了基本的烹饪技巧；不久，这就成为大学两年里的爱好，也成为我作为零售经理的第一份职业。
当我得到作为礼物的“The French Laundry”后，我的烹饪职业生涯才真正开始。我读到一则摘录名为《兔子的重要性》，突然之间，我就开始以一种完全不同的方式看待美食。Thomas Keller的美食和烹饪哲学对我影响巨大。
你在餐厅的第一份工作是什么？我的第一份餐厅工作是在一个普通午餐咖啡馆担任快餐厨师。我极其幸运，因为他们从一开始就制作了很多菜单，我能够学习不同的烹饪方法。这也帮助我缩小了自己在餐厅内寻找真谛和喜欢的工作环境类型的范围。
在烹饪学校你最喜欢的课程是什么？现在我学的是可持续性课程，我真的非常喜欢这门课，它让我了解到当地和可持续性产品如何影响作为厨师的我们以及整个社会。
你最喜欢的原料是什么，你如何使用它们？我喜欢用醋，因为它是厨房里多功能的一味原料。它可以成为提味剂、调味品、作料、保鲜剂和清洁剂等。
你最喜欢的安慰食品是什么？冬天我喜欢煮熟的热饭。它让我想起白雪皑皑的日子，烤炉散发出热量，饭的浓郁香味盈满整个房子。
你有最喜欢的电视美食真人秀节目吗，你对他们如此刻画该行业有什么看法？烹饪和真人秀节目的最终目的都是为了娱乐观众；它并不总是真实刻画厨师或这个行业。
10年后你会变成什么样子？S. Pellegrino Almost Famous Competition竞赛已经提供了诸多机会，使参赛者能够得到芝加哥顶级厨师如David Posey (Blackbird餐厅)、Jean Joho (Everest餐厅)、Joncarl Lachman (HB Home Bistro餐厅) 和Chris Macchia (Coco Pazzo餐厅)的指导。这也为我的烹饪职业生涯提供了更为广阔的空间。毕业后，我希望能为Blackbird餐厅的厨师David Posey工作。他除了对细节及其注重以外，我还感觉他制作的美食总是创新精致、完美无瑕。10年后，我希望自己能成为米其林星级餐厅厨师或拥有人。
谈谈使你获得纳帕竞赛参赛资格的菜谱吧？灵感从何而来？为纳帕制作的菜肴是对目前我的烹饪技能所处位置的体现。它混杂了法式技巧，是肯代尔一位非常棒的厨师传授给我的，秉承着简单的中西部思维模式：让美食本身表达自己。如果农民花时间种植和照料他的农产品，我们作为厨师应该通过尽量多地传达农产品的自然性，以此尊重他们的劳动成果。
听起来有点矛盾的是，在家做菜我能够提供的最好建议就是即兴创作。食谱真的只是一本指南，并不是一本说明书。甜菜可以被改造成甜马铃薯；芜菁可以用来代替小萝卜；没有精纺毛筛绢？不用担心。你的真丝薄稠可以变得稍微再“粗糙”点。重点在于抓住菜肴的精髓，并加入自己的诠释。这也是我热爱烹饪之所在。
我们在收集Kim的一部分获奖菜谱，查看她的完整菜谱，请访问dailyherald.com/entlife/food。当Kim与另外9位地区选手竞争S.Pellegrino Almost Famous Chef称号时，你也可以通过almostfamouschef.com关注Kim的一切进展。
咨询电话：010-8447 6928
189 0119 3685
咨询QQ：800093391
电子邮件：info@gheac.com
办公地址：北京市 东城区 东直门外大街48号 东方银座A座19F
Schaumburg student chefs competesfor dream internships
Everestchef Jean Joho congratulates Kendall College student JenniferKim on her win at the S. Pelligrino Almost Famous Chef regional cook-off. Kimheads to Napa, Calif. this weekend to cook against nineother students from across the country.
Jennifer Kimhas come a long way from the microwaved Chef Boyardee and burned chicken of hernot-so-distant youth and is looking forward to a delicious journey in theculinary world.
Kim, a studentat Kendall Collegein Chicago, heads to Napa this week for the S. Pellegrino AlmostFamous Chef competition. Her duck breast wrapped in chard with golden beetpurée, braised radishes, fried polenta and pickled mustard seeds bested thecompetition at the regional semifinals in January. On the line this weekend: $22,000 in prizes and aninternship with a master chef.
The 2001graduate of Schaumburg Christian Academyadmits she was more comfortable on the basketball court than in home economicsand this was not the path she thought she'd follow.
“I was alatchkey kid, so most of my early food memories revolved around timing myselfbetween commercial breaks to see how fast I could microwave a can of ChefBoyardee for me and my brother,” the 28-year-old recalls.
After highschool she headed to University of Illinois at Chicagoas a pharmacy student. After two years of that she went into retail and stayedwith that for four years before realizing the kitchen was where she belonged.
We snagged herfor a few minutes before she jetted from her WickerPark home to Napa.
When did yourealize you first wanted to be a chef? My journey into the culinary worldreally began with a horrible incident during my freshman year in college. A fewfriends on the dorm floor decided to hold a potluck and I, whom at this pointhad little to no culinary experience, decided to roast a whole chicken. Twentyminutes later, gray smoke started to billow from the oven door, filling thekitchen with a thin veil of white mist, the pleasant crackling from earlierquickly turning into a violent hiss as small flames lapped out of the door. Ina panic, I grabbed a small glass of water and threw some of it into the bottomof the oven, creating an even bigger blaze. Needless to say, the RA evacuatedthe whole complex and I watched in embarrassment as the fire trucks cameroaring around the corner.
The next day,with the taste of failure still fresh in my mouth, I started to research what Idid incorrectly. Slowly through forums, cookbooks and textbooks I began tolearn about the basic principles of cooking; it soon turned into a hobby thatstuck with me throughout my two years at college and also into my first careeras a retail manager.
The fulcruminto my culinary profession truly began when I received “The French Laundry” asa gift. I read an excerpt titled “The Importance of Rabbits” and suddenly Iviewed food in a completely different way. Thomas Keller's philosophy on foodand cooking had a huge impact on me.
What was yourfirst restaurant job? My first restaurant job was at a casual lunch cafeworking as a short-order cook. I was extremely fortunate that they made a lotof menu items from scratch so I was able to learn about different methods ofcooking. It also helped me to narrow down what I was looking for in arestaurant and what type of work environment I thrived in.
What is yourfavorite class at culinary school? I'm currently taking Sustainability andI really enjoy the perspective of how local and sustainable products affect usnot only as chefs but also as a society.
What is yourfavorite ingredient and how do you like to use it? I love using vinegarbecause it is such a versatile product to have in the kitchen. It can be usedas an enhancer, flavoring component, condiment, tenderizer, preserver, cleaningagent, etc.
What is yourfavorite comfort food? In the winter I love braised meals. It reminds me ofbeing snowed-in, the oven radiating heat, the smell of the meal permeating thehouse for hours.
Do you haveany favorite reality TV food shows or thoughts on how they portray theindustry? In the end, cooking and reality shows are all about entertainment; itdoes not always accurately portray chefs or the industry.
Where do yousee yourself in 10 years? The S. Pellegrino Almost Famous Competition hasalready opened many opportunities to be mentored by amazing Chicago chefs such as David Posey(Blackbird), Jean Joho (Everest), Joncarl Lachman (HB Home Bistro) and ChrisMacchia (Coco Pazzo). This has led me to expand my scope of where I would liketo go in my culinary career.
Aftergraduation my aspiration would be to work for David Posey, chef de cuisine atBlackbird. I feel that his food is always executed creatively and flawlessly inaddition to his amazing eye for detail.
In the next 10years I hope to be working as a chef de cuisine or chef-owner of aMichelin-starred restaurant.
Tell us aboutthe recipe that got you to Napa?What was the inspiration? The dish for Napais a physical embodiment of where I currently am at this point in my career. Itcrossbreeds classic French techniques, which was taught to me by an amazingchef at Kendall, with a simple Midwest mindsetof letting the food speak for itself. If a farmer took the time to care for andtend to his or her product, we as chefs should honor that by highlighting thenatural goodness of that product as much as possible.
As paradoxicalas it may sound, the best advice I can offer when making this dish at home isimprovisation. A recipe is really just a guideline, not an instruction manual.Beets can be changed to sweet potatoes; turnips can be used in lieu ofradishes; don't have a tamis? Hey, no worries. Your mousseline will just be alittle more “rustic.” It's all about taking the core of the dish and makingyour own personal interpretation. That's what I love about cooking.
We're running a portion of Kim's winning recipe, for hercomplete recipe, head to dailyherald.com/entlife/food. You can also follow Kimas she competes against the nine other regional winners for the title S.Pellegrino Almost Famous Chef atalmostfamouschef.com.
没有评论:
发表评论