Why I Love Being a Chef Contest
Chance to win $200 iD by Landau Gift
Certificate toward chef apparel.
id by Landau wants to know why you love being a chef. Send us your story in 200 words or less and you could be one of the monthly winners. Its easy to enter, and we'll post the winning stories on our website. Winners will be judged on content (not grammar); compositions that tug at our heartstrings, make us laugh or just tell it like it is. Enter often!
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March 2010 Pat Ernst Dugan
Chef-Owner, Chez Pat
The kitchen for me is the warmest place in the universe. I thrive on the heat which kicks up my creative juices. I surround myself with trendy, classic and yummy ingredients which I develop into recipes for corporate food service and professional recipe contests (Idaho Potato Commission/WCR winner January 2009 with 2-Bite Gingered Salmon Burgers on Ihaho Potato Chips.)
February 2010 Chef Nicole Corwin
San Clemente, CA
From the outsider it appeared I had the perfect job. I worked in a luxury suite, had a private office with view and a fancy title, Communications Specialist. But what exactly was I communicating and how? Our company had strict policies on email correspondence; anything over 200 words required a meeting and meetings were frowned upon. I could type out my communications in memo form, but the company adopted greening initiatives and paper was forbidden unless absolutely necessary. There I was communicating to by fellow Facebookers when an ad on the right begged my attention. The International Culinary Art Institute was communicating to me! In my mind the ad read “quit your boring job and bring your inner Chef to life!” Without hesitation I did. The kitchen is the place I feel most comfortable. I’m in my element when I’m cooking. I never question what I should be doing or how it should be done. I love communicating through food.
January 2010 Chef Mathew Orr
Passion is the number one motivation in why I love being a chef. Passion for the ingredients you will soon turn into a masterpiece. Seeing the progression of your local bounty being turned into a piece of edible art. Passion for the kitchen environment. The camaraderie of the team and the celebration of success after a hard days work. Every day is different within a kitchen. Being able to overcome all obstacles and continue to strive for success is what our work is all about. As a chef, you are given a blank canvas to portray your own tastes, styles and textures; it is an opportunity to showcase your skill and knowledge and ultimately provide nourishment to many.
This is why I love being a chef.
December 2009 Darryl Start, Executive Chef
Atlanta, GA
Because I like to boss people around!!! Just kidding. My creative talents as a young boy was for the love of food. After shucking hundreds of clams and oysters I said to myself "I wanna be sauteeing, flambeeing!" I knew if I had put my mind to it I could be the "tallest hat"" in the kitchen. The excitement of a kitchen environment has always stimulated me. The aggression, fire, sharp knives and need to push it out is an what makes my insides tick. Working amongst others in this environment is the closest thing that I can get to sports (my other love) being on the court, ice or field would be satisfying but being the coach of the kitchen is surely a great design for me. Rocking kitchens make me sing!