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Tell us how your career unfolded.
In Old San Juan I worked as chef at
Amadeus Cafe. I was
allowed to be as creative as I wanted, and ended up doing essentially a
"New Puerto Rican" type of menu. From there I did some television,
started my own cooking radio show, worked in several restaurants, became
a food writer for the San Juan Star and finally opened my own
restaurant, Bistro Gambaro, in 1990. After a write up in the Sunday New
York Times, as well as mentions in other food articles and a few local
prizes, my restaurant took off more than I ever imagined. In 1995, after
having met other chefs through WCR (Women Chefs and Restaurateurs) and
travels with Oldways Preservation & Exchange Trust, I decided to sell in
order to have other experiences. I did some travelling, thinking,
consulting, and then opened another restaurant with partners. Enough
said. That didn't work, and I accepted a position of Assistant Professor
with Johnson & Wales University in Miami. Presently I teach
International Cuisine as well as do training in the Caribbean and Latin
America. I also write for South Florida Gourmet.
Who were the biggest inspirations for your career?
Carol Baer, the owner of Popover Cafe. She was the first person
who hired me in a restaurant. It was there that I learned about timing.
She let me make specials, and once we did a catering together at the
Metropolitan Museum of Art. I'll never forget being in the Temple of
Dendur at night, serving strawberry mousse. I think Carol deserves
recognition for maintaining a quality neighborhood restaurant that has
become a fixture on Manhattan's upper West Side.
What do you enjoy most about being a chef?
I love the challenges of doing things with new as well as
known ingredients, of making delicious foods that are simple yet
beautiful to look at, and full of flavor contrasts. I love talking with
other chefs. I even like the stress when the rush is in full gear.
What was your greatest success and biggest setback?
I hope my biggest success is yet to come. However, besides
running a personally gratifying restaurant, I also put together the
Fifth Annual Retreat for Chefs Collaborative in Ponce, Puerto Rico. It
was an opportunity for us to show off our Puerto Rican culinary
culture,and although it was the type of hard work I had never
experienced, it was very rewarding .
I would say that my biggest setback was spending two years in a
lawsuit. I learned a great deal about myself and how loyal my employees,
friends, suppliers and customers were, so it actually was positive
although I never want to go through an experience like that again!
Do you have a culinary specialty?
I use a lot of inspiration from the traditional foods of
Puerto Rico. I'm also fascinated with tropical foods and how they
travelled from one area to another.
THE ACTUAL WORK
What exactly do chefs do?
Chefs manage, cook, train and teach. Today's chefs not only
work in restaurants and hotels, but they also develop recipes for large
supermarkets and specialty markets; they are personal chefs; they write;
they are in the media. The scope is becoming wider.
How much are chefs generally paid? Are they
generally paid by the hour or by salary?
Salary. If we were paid by the hour no one could afford us!
Tell us about where you work. What do you like
most, least?
Presently I am employed by Johnson & Wales University. I
really love the students, especially those in whom I can instill passion for
what the culinary arts are all about, for cooking from the heart. I enjoy
being a role model for many of the young women who are entering the
industry. However, I do miss the hands-on of actual cooking, of preparing
and presenting my food for my clients.
How important is it to create & maintain relationships
within the culinary profession? If it is, how do you do it?
VERY important! I have made friends through WCR, Oldways
Preservation & Exchange Trust, and Chefs Collaborative. I've also just
met other chefs. We usually tend to help each other, share ideas, and
enjoy hanging out during free time. Somehow we seem to know how to sniff
each other out!
What are the tools of the trade you use most? What are your favorite kitchen gadgets?
My hands are my most valuable tools! Then my knives,
especially a Chefs knife, a cleaver, and a paring knife.
My Benrinner (Japanese mandoline) and a Cuisenart/Robot Coupe are my favorite gadgets;
I also own a wonderful "pilon," a heavy wooden mortar and pestle.
How much of your work is done outside of the kitchen?
A lot of my planning is done at my home office (which is in my
kitchen) with my extensive food book library and my computer.
What are some common myths about chefs?
"Don't trust a skinny chef!" Some of the best chefs I know and
respect are not overweight. "Chefs are difficult to cook for!" Most of us appreciate any food
anyone takes the time and effor to cook for us, no matter how simple
CAREER / JOB INFORMATION & ADVICE
What are some trends that you see in the field of
culinary arts that might help prospective students?
A lot more emphasis on non-animal protein at the center of the
plate. More variety of alternative foods.
What are some of the skills that help all chefs succeed?
A developed palate, of course, as well as knife skills, good
business skills involving organization, time management as well as a
knowledge of costing, nutrition, and computer skills.
How important are certifications in the profession,
such as Executive Chef or Master Chef?
Actually, I think these certifications are only important to
those who really want to earn them.
What are the best ways to find a job as a chef?
Talk to others in the food industry, work one step at a time,
learning all stations. Simply going to culinary school does not make a
person a chef. Obtain a variety of experiences with different types of chefs,
cuisines, and properties. Be up-to-date on what's happening in the
field.
How is the job market right now for culinary
professionals? How do you think it will be in the next five years? 10
years?
It keeps growing. I was just in Cancun, and the hotels can't
supply the demand for qualified culinary professionals. This is just the
beginning.
EDUCATION INFORMATION & ADVICE
What is your degree in?
BA, Art Education; MFA, Painting; MSEd. Education; Ph.D. Art Education & Bilingual Education
What factors did you consider when choosing a
school of culinary arts or culinary department?
Since I was electing courses, the school didn't matter, but
the experience did. I took courses from the
New School, CIA Greystone,
in Italy, in Mexico, and from individuals in their homes.
What factors should all prospective culinary arts
students consider when choosing their school?
Seriousness and completeness of program; the faculty;
opportunities for job placement; the facilities
For those who have the talent already, should they
go to culinary school and why? Was your culinary education worth it for you?
Yes! Being a chef takes a lot more than pure talent. It's
about costing, ordering, menu development, marketing, so many aspects of
business. I didn't go to culinary school and it has taken me a lot
longer to learn those things. With all the formal education I have, I am sorry I didn't get
a degree in culinary arts. I think it would have given me an edge.
What advice can you give to prospective students
thinking about an education and career in the culinary arts?
Get some practical experience before you start, even if it's
washing dishes. Talk to people in the field. Make sure it's what you
want. READ.
What are the 5 most valuable courses that aspiring
chefs should take?
- Stocks & Sauces
- Menu Planning and Costing
- Classical French cuisine/techniques
- Baking & pastry
- International Cuisines
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?
Is there a major difference in the industry between
graduating from a prestigious culinary school and graduating from a
college with a culinary program?
Much of the practical experience is gained by actually working
in a variety of restaurants with different chefs as well as travel.
However, a diploma from one of the schools mentioned above will open
doors. Also, at least at Johnson & Wales, because of our relationship
with many of the top hotels around the world, our students have been
employed with great success. Also, students have to do a coop, or
externship, and this gives them hands-on experience as well.
What advice can you give to prospective culinary
arts students before they begin their education?
READ! READ! READ! Learn as much about the field as possible.
And come to the college or university with a knowlege of writing skills,
of geography, and be open to try new foods.
What should culinary arts students try to get out
of their school?
Pick everybody's brain. Learn everything they can about the
business including front of the house. Taste. Ask questions. Become
involved in related activities and clubs. Take advantage of all
opportunities to learn.
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Dr. Patricia Wilson is an assistant professor and chef instructor with the College of Culinary Arts at Johnson & Wales University in North Miami. Dr. Wilson brings the Hispanic culture
to culinary students by teaching international cuisine, including a modern day fusion of Latin American,
Mediterranean, and Classical Cuisine.
