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She was a wonderful teacher, and while working with her I realized that I learn best hands-on; I did not learn by sitting in a chair. That is how I teach: I invite the students to do everything... from learning to chop to making sauces, etc. Then, as I cooked food for my clients, they invited me to teach them how to do it instead of my doing it for them. Somehow, an adult education program through the local recreation department heard about me and hired me. There were very few cooking teachers back then.
Through the course of your career, you've appeared on local and national TV and radio programs, authored 22 cookbooks, worked as an educator, editor and recipe developer for several international cookware companies. How and why did you become involved in such a variety of culinary specialties?
While I was teaching cooking for Adult Education, I was put in touch with a distributor of gourmet products. Soon, I was working for the company as a "gourmetician" - a word I made up to describe my job, which included:
- educating the sales people;
- giving advice on product selection to stores that wanted to get into the gourmet business, as well as to those already in it;
- demonstrating the products and teaching classes in stores, and
- knowing the answers to questions about how to use gourmet products.
I began to travel around the country teaching in these stores, and because I was good, I sold a lot of merchandise; the people and the stores wanted me back - it just keep going. At some point, other companies began to ask me to develop recipes for their products. The cookbooks were a result of my teaching. The whole thing just mushroomed. At one point, for four years, I had my own gourmet gadget distributing company. None of it was planned.
What was your greatest success and biggest setback?
My greatest success was having owners of stores, department heads, and students respond so favorably to my Fearless Fussless, Easy Elegant method of cooking. This means that everything has to be able to be made ahead, or frozen, with a short preparation time... about 30 minutes just getting the item ready to cook or bake - it can't make a lot of mess for me to clean up, and has to taste fabulous. Also recipes should be something new.
My biggest setback was refusing a cookbook deal many years ago and not taking the lead in my field when the opportunity was there. I don't know how my life would have been different... Perhaps I would have stayed with one publisher instead of several. It's one of those things I will never know the answer to.
THE ACTUAL WORK
What exactly do you do now in the culinary field? Can you describe a typical day of work?
Currently, I am working on a new book, testing recipes, retyping the recipes, testing them again, and proofing another of my books for the publisher. I write articles, teach cooking for Adult Education, do Home Teaching for the county I live in (I have three students) and am on the cooking committees of three organizations, plus committees for two charities. I like to be busy, but sometimes I even overwhelm myself!
How much time do you still spend in the kitchen, professionally?
Between teaching and testing recipes it can vary between three to 30 hours or more a week.
How important is it to donate time to the community through charities? How do you do it through your culinary endeavors?
I belong to two community organizations that help teach women from foreign countries about living in America. I am on a gourmet cooking committee in each organization. Last year, in one of the organizations, the cooking committee taught women how to prepare a complete Thanksgiving banquet using new food products and techniques.
I have always felt strongly about charity work. I don't have a lot of money to give, but I can make time here and there. It is my way of "paying back". I believe that when you do something good it will come back to you. Also, it makes me feel good, and it is a good way to network. People remember you when something comes up that might be right for you.
CAREER / JOB INFORMATION & ADVICE
What are the best ways for graduating culinary students to find a job in the field?
- through their culinary school
- job banks
- want ads
- calling major hotel or restaurant chains, specialty restaurants, end spas, etc.
What's the pay range for your line of culinary work?
Depends…from $275 to $1,000 per class.
How can culinary school graduates branch off into culinary careers beyond the kitchen?
By teaching or writing in their communities. To break into teaching or writing, people have to contact their local newspapers, adult education, recreation departments, churches, etc. They should offer columns or classes on what they like the best or recipes that have to do with the areas they live in and the kinds of products raised there. If you travel, write food travel columns. Each area is going to be different. Just pick up the phone and make some calls... you never know. I hate to "curse" but it is a "crap shoot"!!!!
What are the most important personal qualities that will lead to a successful career in culinary?
- Patience
- Flexibility
- Unique style
- Good background
What role do professional culinary organizations play? How important are they and to which ones do you belong?
Professional organizations are, I feel, very important. They are a great place to network, meet people who can help you now or later, find out what others are doing, etc. I was one of the earliest graduates and members of the International Association of Culinary Professionals (IACP), and I am now a member of Les Dames d'Escoffier.
EDUCATION INFORMATION & ADVICE
Tell us about your culinary education. What did you like and dislike about it?
Self taught in the beginning, then accredited cooking school and courses. I learn best by doing, not by watching someone else doing it to teach me.
I attended cooking classes taught by different ethnic teachers. I found I had to have hands-on training to learn, otherwise, when I went home, I did not know (for example) what good quiche dough should feel like or how to chop properly. Some people can learn by looking up into a mirror, but I am definitely not one of them. Plus, I get bored sitting in class for three hours! I want to be doing something.
If I could do it again, I would try to save enough money to take one series of classes abroad. It was so expensive back then... it still is - about $3000 or more - but maybe it would have been worth it. Perhaps it would have helped me to learn some Italian or French.
For those who already have the talent, should they go to culinary school and why?
I feel some schooling is important, but each individual is different and I don't know what is right for everyone.
For good, basic information, techniques and trends, a good school never hurts. It is also a good place to network for the future. With all the new fusion cooking, new food products available, trends, a good school is the place to find out about these things.
Based on what you hear in the industry, what do you think are the five most respected and prestigious culinary schools in the world that really make a difference to students who graduate from these schools?
INDUSTRY TRENDS
What are some trends that you see in the field of culinary arts that might help prospective students?
More and more people are eating out, buying pre-made gourmet foods, trying different ethnic foods, watching diets, health. Culinary graduates have to get out there and look for opportunities. Now, restaurants are desperate for people, at least in the Washington DC area. Perhaps starting a fast but fabulous type of eating place focused on a certain ethnic cuisine is a good way to capitalize on these trends. The Lebanese place near me has eight tables, carry out, and is always busy.
How has advancing technology and the Internet affected the culinary profession?
More recipes, food groups, chat rooms are available on the Internet, which has made it possible to talk to hundreds of people about food, new recipes, specific kinds of cooking, what products are good, which aren't. I wish I had the time to sit and make more use of it but I don't. I belong to several food lists, and sometimes the amount of recipes and "stuff" they send is overwhelming, and I don't even have time to read it all. I cut and paste recipes, but I don't have the time to try them. When I do, some are awful (to me) and others are great - but everyone's tastes are different.
If you have any questions for Ms. Kaufman related to this interview, please contact her directly at baksrk@aol.com.
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