A Cook at Heart

            When it came to my turn to perform the practical in front of everyone, I started out methodically and calm.  It soon became apparent to me, and clearly to the chef, that I would have no problem completing the practical.  Until the chef decided to have some fun with me…at my expense, of course.  While I was busy at work, the chef was telling the class how important it was for the professional cook to be aware of his surroundings and remain focused.  To illustrate his point, he decided to sneak behind my back and lower the temperature of my oven, where my rice pilaf was cooking.  He then tried to distract me by standing over my shoulder while I was making my veloute’ sauce.

            “Interesting techniques, Michael.  I’m not sure that’s how I’d do it, though,” he said with a slight smirk on his face.

            “Care to elaborate on that, Chef?”  I asked rather wryly.

            “Not at the moment, carry on,” he finished and walked away.  I also caught a subtle smile on his and the other students’ faces.

            According to my approach to the practical, by the time I completed the veloute’ sauce, the rice should be done cooking.  As I poured my completed sauce into a baine marie (stainless steel cylindrical container), I checked the rice.  To my dismay, I noticed that the temperature gauge had been moved from my 375 degrees to 300 degrees.  I caught on to the joke that had been played on me, and decided to play along.   

            “Chef, you haven’t seen anyone playing with my oven over here, have you?”  I asked with a playful accusational tone.

            “Now why would you ask me that, Michael?  You are the one responsible for all of the equipment in your kitchen,” he instructed me with a large smile on his face.

            Without missing a step, I took the rice out, inspected the amount of cooking still needed.  I then put the rice back in, adjusted the temperature and made a mental note to come back in 5 minutes to check the rice again for doneness.

            “I don’t suppose my oven will mysteriously change its temperature again before I am done, Chef?”  I noted with a healthy mix of sarcasm and accusation.

At that point, the class erupted into laughter and the chef joined them heartily.  Even I had trouble keeping my composure, while I proceeded along the rest of my practical with confidence and precision.  The chef was right, cooking should be fun.  In his one playful gesture, he managed to teach all of us several lessons about cooking and working in a kitchen.