[校友风采] 采访肯代尔大学校友Tom Hope——The Catch餐厅烹饪总监

 采访肯代尔大学校友Tom Hope——The Catch餐厅烹饪总监（下）

2013年7月24日

      “小时候的餐厅用餐经验构成了我所有有关美食的记忆。当我还很小时，我的父亲在俱乐部工作。这家俱乐部不像一个夜总会，但是它的确是芝加哥市中心位于60 层的很酷的俱乐部。走进餐厅，大部分都是餐桌服务，提供如凯撒沙拉之类的小吃。我品尝了我之前从未尝试过的东西。我年轻的时候也非常喜欢冒险。我对自己第 一次去Charlie Trotter's餐厅的场景记忆犹新。”


       和我们谈谈你在欧洲呆过的三个月吧。
       我在布里格（Brig）瑞士烹饪学院学习了一个月。后来又去了西班牙、意大利、德国、法国和荷兰旅游。欧洲之旅帮助我将在美国和瑞士的烹饪学校的经验结合在一起。我已经等不及想要再去那里一趟了。


       注：Hope在芝加哥肯代尔大学（Kendall College）获得了两个学位：西餐西点副学士学位（Associates degree in Culinary Arts）和餐厅管理学士学位（Bachelors in Restaurant Management）。


       你学到的最大的教训：
       不承认自己的不足之处将使你一事无成。


       你最喜欢的童年时光？
       绕着小镇骑自行车、做运动，除了我即将做的运动、我的下一餐、什么时候我必须回家以外，其它什么我都不关心。


       你读的上一本书，它怎么样？
       Danny Meyers的《Setting the Table》。书中有着非常棒的管理哲学。


       你迷信吗？
       不完全，但是，当一整个晚上都进行的很顺利，我们的顾客都很高兴，而且餐厅氛围很不错时，突然有人说道“今晚进行的真的很顺利！”然后几乎每一次，事情都会在这时候出错。


       五年前你在忙什么呢？
       就在五年前的同一周我们正在布雷亚（Brea）和科罗娜（Corona）TAPS餐厅准备托马斯杰弗逊（Thomas Jefferson）（美国第三任总统）主题啤酒晚宴。


       后来我搬到了加州，我对我的新工作和新职责感到非常满意。


       你的收音机里播放的上一首歌：
       One Republic（美国摇滚乐队）的《Counting Stars》。


       你不在厨房烹饪时，会做什么呢？
       和我的家人呆在一起。这是我除了烹饪最愿意做的事情了。


       你在哪里长大？
       伊利诺伊州奈尔斯（Niles）。距离芝加哥北部20分钟。


       你最近在网上搜索的东西：
       一个煎炸油过滤机（多么令人兴奋呀）。


       你有任何不是与食物相关的技能吗？
       园艺、电脑和摄影。我喜爱园艺。当我干园艺活的时候，我会干很长时间。土地越多，我就会做越多的园艺活。我会种很多核果类果树。种一棵矮香蕉树。我会根据季节种植。在春天，我会种豌豆和莴苣。


       对于我的孩子而言这将是一种平静的生活体验。我会将孩子们送到香草园，弄一些罗勒和百里香。这会帮助他们认识有机蔬菜。我会使用天然的除虫剂，如螳螂或瓢虫。观察整个生态系统如何一起运转非常有趣。


       如果你不在这个行业工作你会做什么呢？
       我会和电脑打交道，或做一些计算机科技的工作。我还想做一些有关菜单设计的工作，或使用电脑让厨师的工作更加简单。例如，我会设计一款简单的食谱书与大家共享。


       老实讲，对我而言很难想象自己不在食品服务行业工作。因为这是我唯一知道如何做的事情。我从事这个行业是因为我热爱它。我从来都不觉得自己是在工作。



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On The Line: Tom Hope Of The Catch, Part Two
Wed., Jul. 24 2013

"All my memories of cooking are through restaurant experiences as a kid. When I was really young, my dad belonged to a club. It wasn't like a supper club, but it was a really cool club in downtown Chicago on the 60th floor. We would go in, and it was mostly tableside service with things like Caesar salad. I tried things I never tried before. I was always adventurous when I was younger. I have great memories of going to Charlie Trotter's for the first time."

Tell us about the three months you spent in Europe.
I spent a month at a Swiss culinary school in Brig. Traveled in Spain, Italy, Germany, France and Netherlands. Traveling in Europe helped tie together all the culinary school training that I received in the states and Switzerland. I can't wait to go back again some day [Editor's Note: Hope has two degrees from Kendall College in Chicago: An Associates degree in Culinary Arts, and a Bachelors in Restaurant Management.]

Hardest lesson you've learned:
Being defensive about shortcomings will not get you anywhere.

What's your favorite childhood memory?
Riding my bike around town, playing sports and not having a care in the world, except what sport I was going to play next, what my next meal was and what time I had to be home.

Last book you read; how was it?
Setting the Table by Danny Meyers. Great book with great managing philosophies.

Are you superstitious?
Not really, but I hate when a night is going really smooth, our guests are happy and the restaurant has a good vibe. Then someone says, "Tonight is going really smooth." Almost every time, something goes bad.

What were you up to five years ago?
This same week five years ago we were doing a Thomas Jefferson-themed beer dinner at TAPS Brea and Corona.

I had recently moved to California, and I was getting comfortable with my new job and responsibilities.

Last song playing on your radio:
Counting Stars by One Republic.

When you're not cooking in the kitchen, what are you doing?
Spending time with my family. There is nothing I'd rather be doing.

Where did you grow up?
Niles, Illinois. 20 minutes North of Chicago.

Last thing you searched online:
A fryer filtering machine (how exciting).

Do you have any skills that are non-food related?
Gardening, computers, photography. I love gardening. When I do garden, I go big. The more land I have, the more I'll garden. I'll do a bunch of stone fruit trees. I'll have a dwarf banana tree. I'll plant seasonally. In the spring, I'll plant peas and lettuces.

It's a good, calming experience for my kids. I'll send the kids out to the herb garden to get me some basil and thyme. It helps them appreciate organic. I'll get natural bug repellants and things like praying mantises or ladybugs. It's fun for them to see how the whole ecosystem works together.

What would you be doing if you weren't in this business?
I would be working with computers or something in computer technology. I would like to do something with menu design, using the computer to make a chef's job easier. For example, I would design a simple recipe book for people to share.

To be honest, it's impossible for me to imagine not being in the foodservice industry. I don't do it because it's the only thing I know how to do. I do it because I love it. I never feel like I'm going to work.


【原文引自】：http://www.gheac.com/thread-4036-1-1.html
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