|
WP:
My career took several turns before I decided to dedicate my life to the
hospitality business. Born and raised in Central Italy ( Abruzzo), I
attended college for architecture design until 1972. I was playing
professional soccer in Italy and traveled a lot and did not spend much time
concentrating on my education. In the summers of 1970 and 1971, I was
involved in a program which included Culinary in the famous Villa Santa
Maria Cooking School in the Province of Chieti in Abruzzo. I went along with
other students to please my beloved mother who felt that I should have a
real job other than kicking a soccer ball around. I had been exposed to
great food since my childhood with my family and summer teen jobs making
pizza in the resort town of Giulianova, on the Adriatic Sea.
But in April
1972, after a very poor academic year, my parents felt I should move to see
my
aunt in New York for a fresh start. I took English 101 at Hofstra
University,
worked in lamp shops, and after 3 months was ready to go back home. I could not fit
into my new culture; the impact of change was too drastic. My aunt called my
first cousin who had a restaurant in Rhode Island. In 7 days moved to
Providence, started washing dishes with him and fried a lot of eggplant.
After 28 years, I sometimes still wash dishes but I cook some great food as
well.
CookingSchools.com: Who were the biggest inspirations for your career?
WP:
My mother. A lady with just elementary education, but with an incredible
sense of drive and direction. Her common sense and outlook on life has been
the predominant reason of my personal success. Although I had a father who
was very inspirational in other segments of my career. A retired Commander
in The Italian Army under Mussolini, my father gave me a strong sense of
discipline as a man and shared with me the importance of a solid mind.
CookingSchools.com: What do you enjoy most about being a chef?
WP:
Pleasing the guests. It is the best reward to be able to cook and please
everyone's palate and create experiences for guests to treasure forever.
CookingSchools.com: What was your greatest success and biggest setback?
WP:
As an immigrant, I always dreamed for my children to have a better life
than
mine. Seeing them educated and doing well is my greatest success. I don't
think I had any setbacks. Life is a stone wall to which I add a brick
everyday. Preparation is the mortar. The wall does not fall if the mortar is
strong enough.
CookingSchools.com: Do you have a culinary specialty?
WP:
I research and cook foods of the past. I specialize in terracotta cookery and food with an historical connection.
THE ACTUAL WORK
CookingSchools.com: What exactly do chefs do?
WP:
We reinvent ourselves everyday and inspire others to do the same, through
fine leadership and commitment.
CookingSchools.com: Tell us about where you work. What do you like most,
least?
WP:
I own four restaurants and a cooking school. My time is dedicated to the
daily operations. I spend time with all my chefs de cuisine. I enjoy
re-creating new dishes, old flavors brought back to life and teaching
children. I detest the lack of food education that many people have in this
wonderful country. We consume 60% of our foods with our hands. People
sometimes are just interested in eating and not dining. However I must admit
we are doing much better than 25 years ago.
CookingSchools.com: How important is it to create & maintain
relationships within the culinary profession? If it is, how do you do it?
WP:
Very important, if not vital. I take my chefs to Italy every January and
spend time in different restaurants, cooking schools and manufacturing
companies. I offer daily excursions to several regions and they learn the
art of cheesemaking, truffle farming and much more. Also attending trade
shows and to compete in national events. Education is the key ingredient
behind
the success of a chef.
CookingSchools.com: What are the tools of the trade you use most?
WP:
A mezzaluna. It's a halfmoon shaped knife used in the middle-ages to chop
food. I use it religiously, especially on cooking shows, because of its
novelty
to our American Culture.
CookingSchools.com: What are your favorite kitchen gadgets?
WP:
I only stir with wooden spoons, so I treasure different shapes and woods
from all over the world.
CookingSchools.com: How much of your work is done outside of the kitchen?
WP:
Not much. I do a lot of traveling and appearences. But I always keep in
mind my first priority which is to be near the stoves. I am a craftsman
first, then a businessman. If you have a good product, you will always have
good business. The reverse does not work.
CookingSchools.com: What are some common myths about chefs?
WP:
Most people fear to invite chefs to their homes because they feel that
whatever they cook is not fancy enough for chefs. We enjoy simple foods,
unpretencious, fresh, and most of all offered in a warm and soothing
surrounding of family and friends.
JOB INFORMATION & ADVICE
CookingSchools.com: How much are chefs generally paid? Are they generally
paid by the hour or by salary?
WP:
Chefs have grown to become a fine and respected category in the work
force. Executive Chefs can earn as much as $150,000 per year. Others can
be as low as $40,000, usually paid by salary.
CookingSchools.com: What are some of the skills that help all chefs
succeed?
WP:
Ethics, discipline, education and an incredible healthy body and mind.
CookingSchools.com: How important are certifications in the profession,
such as Executive Chef or Master Chef?
WP:
They are important to the soul. They may make a statement in a chef's
jacket or to someone not in the field, but all chefs know that the best
certification is consistency. We should never forget that we are artisans,
and concentrate on the talent we have. Sometimes, the more titles we add to
our Chef Jackets the more we detach ourselves from who we are.
CookingSchools.com: What are the best ways to find a job as a chef?
WP:
Usually through other chefs or in trade magazines. The Internet has made
the
task much simpler, professional and expanded the boundaries. Ours is a close
community. Most chefs know each other and talk about their future, goals and
prospective employees. Most chefs have pleasant rivalry.
CookingSchools.com: How can graduating culinary arts students gain an
advantage in their job search?
WP:
Young culinary graduates have to keep in mind that a two year program does
not make them chefs. European trainees spend that much time peeling onions
and carrots. I suggest focusing on a particular segment in the food world
and become specialized. Sometimes young students want to cook the food from
all over the world and after 10 years they still haven't found the natural
direction of their culture. Focus on a specific area and become very
prepared; that's the advantage.
CookingSchools.com: How is the job market right now for culinary
professionals? How do you think it will be in the next five years? 10
years?
WP:
The hospitality industry is growing at a fast pace. We will need more
cooks, chefs, bartenders and all the positions in the field need to be
filled. I believe the job market is incredibly rich and potentially open for
driven leaders. It will probably take about 10 years before we will see a
slow down.
EDUCATION INFORMATION & ADVICE
CookingSchools.com: What is your degree in?
WP:
History of Western Civilization. I never attended a Culinary School here in the United States; mine has
been a training based on many sacrifices and obstacles.
CookingSchools.com: What did you like and dislike about your culinary
education?
WP:
My culinary education came from Italy and at the time I thought it was
boring and not cool. Today, I like the idea of challenging myself.
CookingSchools.com: Was your culinary education worth it for you? Why?
WP:
I am a self-taught chef. The two-year program taken in Italy at the age of
18 was certainly not sufficient for me. However, I quickly understood the
vital importance of education and preparation. In the past 28 years I have
read, researched, cooked and become obsessed with perfection. That has been
my recipe for my happiness.
CookingSchools.com: What factors should all prospective culinary arts
students consider when choosing their school?
WP:
When choosing a culinary program, it's important to understand the
philosophy of the school toward culinary, its overall concept of placement
and most of all the preparation and field history of the instructors.
Students want to be certain that they are attending a Culinary School and
not a business school offering culinary.
CookingSchools.com: For those who have the talent already, should they go
to culinary school and why?
WP:
I suggest that for those who have an inner feeling for cooking to join a
restaurant and work summer hours being exposed to commercial cooking which
can be much different than cooking at home. After an intensive and tiring
summer, then make the decision. If you have that certain "call," you'll know
it. Also this will avoid being part of the 28% drop rate in Culinary
Colleges in
the United States and save the parents some serious dough.
CookingSchools.com: What advice can you give to prospective students
thinking about an education and career in the culinary arts?
WP:
Chefs are a special breed of people. Chefs are born, not made. It's a life
of true commitment, sacrifice, drive and determination. Lead a clean and
healthy life, filled with research, be your first critic and never stop
learning. Oh..... did I mention a good pair of shoes?
CookingSchools.com: What are the 5 most valuable courses that aspiring
chefs should take?
WP:
History, Geography, Sanitation, Management, Food & Beverage control.
CookingSchools.com: Based on what you hear in the industry, what do you
think are the 5 most respected and prestigious culinary/cooking schools in
the world that really make a difference to students who graduate from
these
schools?
WP:
Etoile in Venice
Villa Santa Maria in Abruzzo, Italy
Culinary Institute of America in the United
States
The French Culinary Institute New York
Johnson & Wales in Providence Rhode Island.
CookingSchools.com: Is there a major difference in the industry between
graduating from a prestigious culinary school and graduating from a
college with a culinary program?
WP:
Absolutely not. The art of cooking is embodied in someone. We cook by
feeling, by blood and by personality. Some chefs cook on instinct, others on
methods. They are all very proficient and can achieve success. A prestigious
school will make a better impression on paper, but not on the plate. I am a
firm believer that people's backgrounds are the vital keys for the success
of a chef. We bring back the flavors we know, the things we saw as children,
the family unity and many other factors that provide traditions. I am the
evidence of a self-taught chef that has made many customers very happy.
CookingSchools.com: What advice can you give to prospective culinary arts
students before they begin their education?
WP:
Research the field very well. Do not listen to your Culinary University
instructors when they tell you that you are a chef after a 4 year program
and will make $75,000.00 a year in salary. I am sure most people who enter
the field can follow a recipe. Can you do that consistently for 35 years
almost every
night? That is the big question.
CookingSchools.com: What should culinary arts students try to get out of
their school?
WP:
As much information as possible. Take the best from your instructors and
leave the rest. Understand the cooking background of your teachers, learn a
little of everything in the field. Learn how to fix stoves, drains,
dishwashers and more. Build a nice foundation and go on building your future
one brick at a time so that your career is strong and tremor free.
INDUSTRY TRENDS
CookingSchools.com: What are some trends that you see in the field of
culinary arts that might help prospective students?
WP:
I feel that a return to uncomplicated cooking is a must. Chefs have to
return to the basics and lead their proteges through intensive programs of
training. American Chefs have to learn the art of simplicity. We live in a
country of exageration, big cars, lots of shoes, lots of clothing, large
portions.
This influences the young apprentice to always search for extravagance. My
suggestion to students: search for your culture and identity. Study it well,
study it forever and put it on the plate.
CLOSING REMARKS
CookingSchools.com: Is there anything else you can tell us about
yourself, your career, or the profession that would be interesting or
helpful to others aspiring to enter and succeed as a chef?
WP:
I personally enjoy a style of cuisine that reaches for the past. Trends
come and go but traditions will be here forever. I made a step forward in
cooking by going back in time, and to me it means very much. Presenting the
flavors of my land, rich in history and culture has been a true journey of
pleasure. I have lived my life in the field knowing of the obstacles and
defeats, but never beaten. I spent my life crusading against the
bastardization of the Italian Cuisine and elevated the flag of authenticity.
I have always believed that traditions are like umbilical cords. They will
always take you back to your grand mothers no matter how many times your
roads in life may change. Here in the smallest State in the Union, Chef
Walter Potenza stands tall representing his heritage, and guiding others to
follow. Here in Providence, when the curtains open and its show time, Walter
is here hoping to be consistent, authentic, and maybe leave a legacy behind.
That is the biggest pay check a chef could ever receive.
Top of Page
| 
Born in Giulianova Abruzzo, Italy, Chef Potenza emigrated in the USA in 1972 at age 19 and led some of the finest restaurants in New England before opening his first restaurant in 1988. He is the director of the 