Presentation is very
important to me. It is one of the
main reasons I went to Culinary School. What I enjoyed the most was
Demo Lab, I would observe my Chef Instructor during these two hours
in a constant awe. As I watched and listened, what I saw was
something that cannot be defined in words. The way he arranged each
and every item so delicately, as if it could dissolve. I wanted to
emulate that skill. As I moved forward in my culinary education, using
the experience towards my career as a Fashion Designer, I realized the
final presentation is what I
strive to do beautiful, and something I will use throughout my life. I had the idea that I
could design a coat that would be elegant and classically cut, but I
knew I had to put myself in the shoes of a chef to do so. As a
Clothing designer my initial goal was to learn on the job through my
culinary experience just exactly what a chef needs and wants. What
has happened along the way has changed me forever. I have witnessed
first hand the all consuming labor of love that is behind each and
every plate of food placed before a customer or friend. I
chose to get involved from the start, by working hard alongside the
chefs so they will see that I am serious about designing. I assisted
the 2011 WNC Chef Challenge and was asked back for the 2012. What I
gained was the experience many young chefs today only dream of, the
chance to work alongside over 32 of the best chefs in western North
Carolina. Chefs who themselves are graduates of highly acclaimed
Culinary Schools and have many years of working experience. To me
working with these chefs was like being a little child in a candy
store, my eyes wide open and absorbing every move they made, my ears
finely tuned to every word they uttered, I wanted to emulate them,
and so I eagerly volunteered to do whatever was necessary to assist
in presenting the best possible dishes. It was in prepping, moving
from station to station, learning every possible aspect of what a
Chef does so that I can design a chef Coat that is functional but
deserving of the chef who will wear it. However, the most important lesson I took from Culinary school was a deep
respect for life.
This is a note from my personal Journal dated March
12 2011:
“I
killed my first Lobster yesterday. It really affected me, for one
thing I have a strong sense into the soul of animals, and they speak
to me and bring me messages. I had never actually thought about the
fact that the animals I am eating are real living breathing
creatures, I get them already packaged and cleaned. When I went to my
lab and my chef walked in with the live lobsters, he mentioned that
we could stab it through the brain to kill it instantly or bring a
pot of water to a rolling boil and drop them in. I asked what would
be most humane, he felt stabbing through the brain, but I could not
do it. My lobster was very active, his claws were rubber banded and
he was waving them about. My chef said if I rub between his eyes he
could fall into a trance, so I started to pet him, he relaxed and
looked up at me and telepathically told me that he was my message for
the day. I burst into tears…I walked away and the tears would not
stop falling. How could I ????? Chef Caddell had told us over and
over that these animals give their life for us to learn and we should
never take that for granted. Chef Thomas Keller has a Chef take a
live rabbit outside and kill it before he can get the job, he tells
his chefs that in order to be a great chef he must have a great
respect for the life given by the animal, not to disrespect the
preparing process or that animals life was in vain.
I
learned that yesterday. I put the lobster in the water and walked
away…I carefully prepared my recipes with a deeper understanding. I
did not eat those dishes.”
