Having a moment

Some of the best advice I have ever been given in the food service industry came from an unlikely source: the happy-go-lucky class clown of my cooking school group. Nothing against this person; he and I just never really saw eye to eye on many issues, but we did enjoy each other's company. His words before I was about to complete a major part of my formal culinary education remain with me over three years later.

Part of the CIA program is a series of practical cooking exams, one prior to externship, the other prior to AOS graduation. Students are required to complete all components of a set menu and answer 10 oral questions. Menus are provided a month before ever stepping into the practical kitchen, but are chosen out of a hat the day of the exam. Questions are selected from a list of almost 500 ranging from regional Asian cooking to product identification and food safety. I think it's pretty obvious why I was nervous before taking my first practical! Despite proving myself as a top notch student, I was still uncertain as to what to expect during this exam.

A few hours before I was to take this exam, my friend tried to calm me down with the following words, "Migton, why are you freaking out? Go in there and cook like you know how to cook."

It was so simple really. Trust your instincts. Take a deep breath and enjoy the process. Nerves only get in the way.

2 practical passes, an AOS graduation, and a BPS degree with honors later, I still remember those words when I feel myself getting anxious in the kitchen. Cook like you know how to cook. Once I remember those words, I put myself back in the moment of what I am doing. The nerves never really go away, but the instincts come back even stronger.

Cook like you are cooking for yourself. If the food you just put on the plate is something you would want to be served, congratulations, you are successful. A competent cook knows when he or she has done a good job and trust me on this one, the next plates will also be wonderful. Cook with love, cook with passion, and above all else, cook like you know how to cook.

While I choose not to discuss any aspect of my professional life on this blog, I welcome comments and questions at Chris_migton@yahoo.com.

See you at the stove,
Chris