Are you a Culinary Technician?

23. August 2009 by Kenneth Gilbert.

Today I arrived at work around 7:00 am as I have been for the last several months. I have been pondering many thoughts regarding my craft. I see Chef’s on TV preparing many different culinary creations, some extraordinary and some just simply ordinary. The question then pop’s in my head that I would ask of any Chef, Are you a Culinary Technician?…..

When I think technician I think about the basics as taught in Culinary School. Skills class lays down the foundation. All things associated with knife skills, proper cooking techniques, etc….Can you properly Brunoise? Do you know what Brunoise means? In any Culinary operation you have some of those cooks that will go out and purchase very expensive knives, but yet that can not breakdown a chicken properly or prepare the perfect over easy egg or Grill a burger properly let alone butter the bun and griddle it until its a perfect golden brown color.

I feel that we as Culinary Professionals have an obligation to instruct on technique….Nothing more and nothing less….Why be worried about cooking Sous Vide when you do not know how to properly poach a piece of fish. Take the time and invest in your staff. I think of Culinary Technicians like Joel Auntunes, Guenter Seeger, Bruno Menard, Koldo Royo, Frederic Monti, Laurent Branlard, Laurent Gras, Arnaud Bethlier or Sylvain Portay. True technicians of the CRAFT.

I was just looking at some photos, when I did a dinner years ago with some of the gentlemen that I just mentioned and it took me back to why I became a Chef. So that when someone looks at plate that I prepared, whether being a stack of Pancakes, a BLT or a dish with Squab/Foie Gras and Truffles that the guest will say, “Wow! This Chef knows his stuff. Not only is the dish visual appealing but its technically sound and tastes incredible”….You have to continue to love to learn and love to teach if you are going to be successful in this business. You can not be afraid to fail or you will never succeed. Be passionate about developing your team around you and watch how you and your organization will grow…Focus on technique and let your food speak for itself. This is a great time to be a Chef…Go 100% or don’t go at all.

I thank the ownership that I work for and the management company that I work with for allowing me to be part of something special…More importantly the blessing to be working during these economic times as well as the opportunity to be working with such a young talented group of passionate culinarians looking to hone their skills and abilities. Being a little part of that is special to me. The GIFT of giving back is the best reward there is……

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