Up and Coming Chef Shows that Hard Work Pays Off
By Kirk Bangstad
Kirk.bangstad@chefschoolreview.com
Chef School Review Columnist
The San Francisco Chronicle recently published a story about one of the few Latino executive chefs in the city, Vernon Morales. Morales recently opened a restaurant in San Francisco named Winterland, and his cutting edge creations have created a buzz within the local chef community. Morales' story of how he came to the U.S. and where he received his chef training is almost as interesting as his food.
After receiving his chef education and finding a chef job in New York City, Morales decided to enrich his blossoming chef career by working for famous chef Ferran Adria at his world renowned restaurant in Spain named El Bulli. This restaurant is so revered that most of its employees work for free just to gain experience. Adria only opens the restaurant for six months, and apparently spends the other six months creating his revolving menu.
Kirk.bangstad@chefschoolreview.com
Chef School Review Columnist
The San Francisco Chronicle recently published a story about one of the few Latino executive chefs in the city, Vernon Morales. Morales recently opened a restaurant in San Francisco named Winterland, and his cutting edge creations have created a buzz within the local chef community. Morales' story of how he came to the U.S. and where he received his chef training is almost as interesting as his food.
A Chef's Education has many Sources
Morales moved with his family from Nicaragua to Minnesota when he was young. After developing an interest in cooking while growing up, Morales enrolled in the California Culinary Academy in San Francisco. While in school, Morales worked for the flamboyant chef Albert Tordjman at his restaurant called the Flying Saucer. He claimed that his real chef training came from Tordjman, who was a very demanding boss.
The Cooking and Hospitality Institute of Chicago (CHIC) prepares more students in the Chicago area for successful careers in food service than any other culinary school — using the traditional, European hands-on approach to culinary education that was previously difficult to obtain in the Midwest. Affiliated with the prestigious Le Cordon Bleu, CHIC combines classical cooking techniques with leading-edge American technology.
After receiving his chef education and finding a chef job in New York City, Morales decided to enrich his blossoming chef career by working for famous chef Ferran Adria at his world renowned restaurant in Spain named El Bulli. This restaurant is so revered that most of its employees work for free just to gain experience. Adria only opens the restaurant for six months, and apparently spends the other six months creating his revolving menu.
Building a Chef Career takes Time
If you are an aspiring chef, you can learn from Morales' story. He spent valuable time in chef school, and then took more time to study his art form under the tutelage of experienced chefs in fine restaurants. By the time he opened his own restaurant, he was a seasoned chef with years of experience. If your goal is to eventually become an executive chef at your own restaurant, you should be prepared to spend the time needed to hone your own culinary skills.About the Author
Kirk Bangstad is an artist manager and singer working in Chicago, IL. His previous experience includes consulting for technology companies in the Silicon Valley and serving as a field director and publicist for a statewide political campaign. Kirk holds a B.A. in government from Harvard UniversityPosted on September 26, 2005 at 2:23 PM
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