RECIPES
Life of a burned out chef
* Here you have three chefs that are presently burned out with our careers but still manage to live out our passion
ONE time, I attended the joint birthday party of my close friend Allan Ruiz and Rene Sta. Maria.
Allan is one of the first Filipino graduates of the Culinary Institute of America. He finished a full program and he graduated Valedictorian. Rene and I attended the New England Culinary Institute in year 2000.
I found out that they no longer practice their profession. Allan used to be an Executive Chef of a deluxe hotel in Chicago and Rene is a multi-awarded chef based in Singapore.
So, what happened? Let me share what I found out.
MINER: So what happened?
ALLAN: I was so sick and tired of the usual routine --- getting up early and staying late at night, missing all the fun events of the family and of course, forgetting time for myself.
RENE : I thought this is my calling but later I realized it was not what I wanted to do for the rest of my life.
MINER: You know I experienced that too because when I arrived from Europe I really wanted to shift from my career. That's why I'm into consultancy right now. There are times you can't deal with the heat in the kitchen and you want to go out.
ALLAN: It's really tiring and sometimes, it's not worth it. It's financially rewarding but this is not just about the money. There are times that you only want a minimum wage and don't have any obligations.
RENE : I agree. I still remember in year 2003 when we had a banquet for 1,500 persons and we had to finish the mousses in just eight hours' notice because the organizer changed the dessert menu at the last minute. I wanted to cry because there were only two of us at the Pastry Department at that time.
MINER: What's the greatest disaster you encountered in your life as a chef?
ALLAN: When I overlooked a function because I was so busy. The seven restaurants were full and all of the function rooms were booked and we overlooked an event and it was 30 minutes before serving time. Luckily we had last minute alternatives, we managed to pull it off.
RENE : Well I'm a perfectionist and I created this showpiece for a party. I worked three days on this sugar sculpture for the display in the hotel foyer. When we were halfway in assembling it, the sculpture collapsed.
MINER : Do you still like food?
ALLAN : Well, being exposed to the most expensive ingredients in the whole world, you have taken for granted the small stuff. Now that I'm here in the Philippines I'm very happy eating noodles and sardines because this is what I miss most. I went on to forget Wagyu, Truffles and Lobster that I've eaten in the past five years. Give me just plain fried fish ... I will really thank you!
RENE : Yes for the sake of eating it. But to cook? Never! I will not hold pots and pans for the next year. Please spare me the heat.
MINER: Your career plans?
ALLAN: I'm starting with my own book right now. It's a guide in cooking professionally --- a compilation of my stint as an Executive Chef.
RENE : I'm starting a non-government organization that aims to promote indigenous cuisine.
MINER : So, that's still dwelling on food. What's your advice to those taking up culinary arts or hotel and restaurant management?
ALLAN : Do not look at cooking as a creative and luxurious job. It's not just glamor. You will be subjected to 16 to 20 hours of work if you really want to succeed. Always think a hundred times before you enter the battle zone. There's no turning back.
RENE : Cooking at home is different from cooking for a hotel. In the latter, you are pressured to deliver the highest quality. There's no room for mistakes. Always see to it that you leave some time for yourself so that you won't be burned out.
Here you have three chefs that are presently burned out with our careers but still manage to live out our passion. As Wolfgang Puck puts it, "tIt's Live, Love and Eat."
Until next time. Ciao!