Fottocini

So in an earlier post I mentioned the culinary trends for 2010, and what chefs might be looking out for this coming year. After thinking a while, It occurred to me the most important item on the list was missing. In a word, sharing. Some of the best chefs in the world got where they are today because another chef took the time to pass on the craft and helped develop them into something better than themselves. Its not everyday you can find chefs willing to do this, for ego reasons, or insecurity, its unfortunate for those entering the culinary world. With the addition to the food network and the influx of applications at culinary schools, maybe the ratio of mentor chefs to students willing to learn is growing out of control. Time will tell. But once in a while you do hear about a success story, here are a few of them.

ACF Graduation Medals

Let’s have a look at the ACF culinary apprenticeship program and how one graduate passes his knowledge on to another. First up is Chef Kevin Humphreys, who grew up on Sea Island, Georgia, home to one of the finest resorts in the world. Here Kevin was introduced to some of the best chefs in the region, and this is where he completed his three year apprenticeship program earning his Associate Degree in Culinary Arts, certified by the ACF.

After completing his apprenticeship Kevin Began working at the Banquet Chef and PM Sous Chef at  Jackson Lake Lodge in Moran, Wyoming during the summer months and as Chef Tournede at Gulf Stream Golf Club in Delray Beach, Florida the remainder of the year.

In 2001, Kevin combined his love for the Jackson Hole area and his years of experience in hotel restaurants and joined Snake River Lodge & Spa, a RockResort, as Executive Chef of Gamefish Restaurant.

Enter Tim Morton, a native of Minnesota, who has been cooking in turn and burns since the age of 17.  When he was 22 he moved to Jackson Hole, Wyoming to join the team at the Snake River Lodge and Spa, under the guidance of Chef Humphreys. Chef Humphreys graduated 8 years before Tim joined the team at Snaker River, and he encouraged Tim to join the three year program at Sea Island.

Chef Tim Morton in the kitchen

After 3 long years in the program, learning from highly experienced chefs from all over the world, Tim was ready for graduation. The graduation consists of a final day graduation dinner, prepared from scratch by the apprentices, judged by chefs from Sea Island, and chefs from the ACF. Among the chefs judging were CEC Tim Thomas, CMC Helmut Holzer, CMC Russel Scott, and CEC Reimund Pitz. I dont know about you, but cooking for Certified Master Chef’s would certainly create some added pressure to the situation.

Judges Table: CMC Russel Scott, CEC Tim Thomas, CMC Helmut Holzer, CEC Reimund Pitz

Chef Tim describes how the judges are looking for a foundation of old school techniques…”The test itself is not really that hard. Its just cooking. But you need to do so in the ACF way. The technique must be right and flavor and seasoning as well. But we got burnt on things like plating, the judges saying they were impractical. Although we would plate like this everday in the restaurant, they were looking for something more old school. The judges were great though. They were all CMC’s and very kind with their time. For the four hours they would ask questions and give advice. I think the test really helped to prepare me for real life cooking practicals like when you are trying out for a new job.”

CEC Reimund Pitz inspects the techniques of Tim Morton and Matthew Lafountain

Tim further describes the process as…”The menus are picked for us but we choose the flavor combinations for the classic dishes. My menu was first course, chicken consomme julienne, truffle potato gnocchi. Second was grilled snapper, butter bean succatash and sauce choron. Third was Beef pot roast, glazed carrots and dauphine potatoes. Fourth was blueberry souffle, bourbon anglaise and blueberry sauce. We have four hours to cook the four dishes, including butchering and everything thats included in preparing the meal from scratch.

The judges were full of great things, mostly the basics. Really drove the basics. Every one of them at different time would come by and taste the blanching water to make sure it was salted. Sauce work and soup was also very important. One of the guys made a cauliflower soup and they asked why he didnt make a stock of the trimming for the base of the soup. Alot of the advice was subjective, as with all food interpretation, which led to great debate between the chefs. One who disagreed with what we did, one who agreed with it and the other who had a whole different take on it. All of there advice was very old school, they had alot to say about our plating.

Patrick Churches, Matthew Lafountain, Tim Morton

One of the apprentices did a dessert that was very sweet and savory. CMC Raymond Pitz said that if it wasnt perfect he would have failed just for the fact of his decision to go contemporary and focus on the basics of good cookery. CMC Russell Scott said the flavors didn’t matter as much as the execution of the skill. We had a 2 hour depiction of our food after we were done cooking from the chefs.

Escoffier was their bible and it would end all discussion.  But one thing I wont forget is the drive for the basics. We tried to be progressive with our plating and flavors or whatever. The chefs were open to it but drove home the good cookery and the basic never go out of style.”

Matthew Lafountain plating up

After graduation Tim stayed on board at Sea Island to work for Chef Scott Crawford, of the Georgian Room. In 2006, Esquire Magazine named the Georgian Room one of the “Best New Restaurants of 2006″. The Georgian Room is the Cloister’s signature restaurant and has earned Five Stars 3 years in a row from Mobil/Forbes (2008, 2009, 2010).  In 2008, Crawford moved on to the Umstead Hotel in Cary, North Carolina, where Tim followed and is now Chef de Partie at Heron’s Restaurant, where he works several PM shift stations.

“There is no substitute for hands on experience. Completion of an apprenticeship shows career commitment and dependability. Going to a job interview with your log book as a portfolio instead of just a resume shows a serious expression of commitment to the trade. Apprenticeship shows self motivation like nothing else. It is two to three years of hard work with no way to avoid optimal experience and devotion. Apprenticeship students learn by doing.” Jack A. Fredericks, CEC, Chef Instructor, Indian River Community College, Fort Pierce, Fla.

Congrats to the chefs who promote cooks, keep the craft alive and share what you know. For more information about the ACF Culinary Apprenticeship Program visit http://www.acfchefs.org