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COPYRIGHT 2005 South Florida Sun-Sentinal
Byline: Steve Petusevsky
Becoming an experienced chef starts with culinary school, but then the real trip begins. You work in as many good places as you can to acquire professional experience with master chefs. If you're lucky, you go to Europe.
Of all the places I've worked, the one that most influenced me was the Intercontinental Hotel in Frankfurt, Germany. I had already been a sous or second chef in the United States, but when I arrived in Germany, they started me as low man on the totem pole. They'd put 10 cases of haricots vert in front of me and tell me to stem them. They'd leave a giant barrel of hard-boiled eggs to be peeled. For the first six months I worked from 5 p.m. to 2 a.m. over a hot grill.
Between orders, I peeled fresh horseradish. The memory still brings...
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