FAQ

Another busy night tonight, tonight's dish was a little more intricate in terms of plating. But again, we kept our cool and got things done just right.

From time to time I get emails from people that ask me about my decision to change careers. They want to know why I did it, do I tihink I made the right decision, etc.
In a recent email a guy named Nicholas brought up some questions that might be interesting to others so I've decided to answer them here.
PLease feel free to add you comments - it would probably help a lot of people out there debating with themselves whether or not a life in the kitchen can be a good life.

1. What prompted you to do a 180° with your career and become a chef?
How did you know for sure that's what you wanted to do? I know I'm
only 23 so you probably wouldn't see me as a career changer, but that's
sure how I feel.

First off, I'm 37 years old. I did have a career in the photography industry and still work in the industry.
Recently however I started longing for a more "organic" profession. I was hoping to find less bullshit and more fulfillment.
In my opinion it is a blessing to discover what it is that you really enjoy doing, after all that is the only way to truly excel professionally.
Have I found it? I like to think so, it might be too early to tell - but so far I love every minute of it.
Also consider this: Learning to become a chef does not mean that you have to work in a restaurant. There is a big playground out there for foodies, catering, food styling, magazine work, the food network etc...

2. What about being a professional chef appeals to you than merely
cooking at home?

In one word: Instant gratification (two words I guess)... To be able to make people happy by means of food. To be part of creating an environment that allows guests to maybe have an evening they'll never forget.
To me, cooking at home was fun because I would cook for friends - who likes to cook just for themselves? Imagine cooking for a hundred...

3. Were your friends and family supportive of your decision to change
directions? If not, how did you deal with that?

They were supportive - yes. They also were happy about me keeping my day job for a while though...
But look, the answer I gave you to your first question should make sense to friends and family. It's your life and you have the right to pursue happiness.

4. Of all culinary schools, why did you pick the FCI? Especially
since it's expensive and far away from where you live (judging by your
earlier posts and your email address, I can only assume that you're
German).

Bingo! Yes Sherlock, I am German. But I have lived in the US for about 10 years now, the last 4 in NYC.
The school is actually the closest school to my office and my apartment. But I must say that I would have moved to New York just to be at this school.
The number one reason is the efficiency of the program - in 9 months you don't just learn a lot but you actually gain some professional experience. The program is highly regarded in the culinary world.
The only other school I would have considered is CIA in Hyde Park - but I would have been 40 upon graduation :-)

5. How skillful did you think you were before going to the FCI? In
retrospect, what skills do you think you should have developed
beforehand? I obviously worry about things like this because although
I can make some mean sauces and tasty chicken dishes, I sure don't know
how to fillet a fish or cut potatoes into footballs.

When I started school, I thought I was hot shit! I was convinced that can I mince an onion like Jean Georges, make pasta like Batali and create sauces like Daniel...
In reality it felt like learning how to walk. I was clumsy, slow and stupid.
Now I'm a little less clumsy, a little faster and maybe not quite as stupid.
But therein lies one of the most exciting facts about this profession - you never stop learning new things. Your technique gets better every day.

As far as developing skills beforehand goes, I would be careful. I think that especially when it comes to knife skills it is very important to have someone show you the basics. A wrong technique is easily acquired and hard to get out of your system.

However, I would familiarize myself with some basic techniques and vocabulary. I can highly recommend these books:
Complete Technique by Jacques Pepin, Larousse Gastronomique and The Professional Chef by the CIA. These books will set you back about $ 175 but you'll have them forever.

I hope I can help you make a decision. Let me know what you decide...