My Pastry Chef Patrick would tell you that I always shoot from the hip. Attack the day with no great level of pre planning or organization. In fact he's right. It seems to work so why screw with it?
I'm teaching a cooking class this Sunday. I'm nervous. I've taught about 6 classes so far and I sweat each and every one. It's not the public speaking part of it, I have NO trouble talking to strangers or large groups of people. It's the expectations.
Every person enters a situation with expectations of outcomes. Presumably my students will be expecting some level of culinary knowledge. That's what there here for right? Well, because I grew up with this overwhelming desire to ALWAYS make sure everyone is happy, I have a fear that I wont measure up to their expectations. During the very first class I taught I constantly interrupted myself by asking the students if they were happy so far. At the end a couple of nice ladies approached me and said that it was a great experience and I really taught them allot.
That was the best thing I could've heard.
But the fear is still there. I suppose some level of anxiety is probably good. You know, keeps me sharp and on my toes. I try to come across like I really know my shit. Like nothing bothers me when it comes to my job. In the past couple of years I have been accused of being "cocky" I usually just respond by saying, "I'm not cocky, I'm confident" Well, if I was to respond honestly I would have to say, "I'm not cocky, I'm overcompensating because I just REALLY want you to like me!" Big difference.
Yep, It's an insecure thing...been that way since I was a fat little kid.... I'm working on it.
So, I have this class and I have no lesson plan. I will probably figure out what to teach as I lie in bed the night before....or maybe when I wake up. No, It's not procrastination. Procrastination is when you NEVER get the thing done. That's not me. I complete tasks, I just begin them...well, you know. (refer to opening line of blog)
Wanna hear a big slap of irony? The underlying theme in most of my classes is DON'T BE NERVOUS WHEN COOKING. So many people approach cooking with this fear of screwing up. My theory is, What's the worst that could happen? It wont taste good.
So I'm nervous. I won't get much sleep.
Jump to 24 hours later and The class is over. Success?... You betcha. As I predicted I came up with the lesson plan while I was driving to the restaurant this morning.
Minestrone soup.
Panzanella Salad
Rigatoni carbonara
Walnut encrusted salmon
As always, I kept asking if they were enjoying themselves and if they were learning something. I got great responses in return and by the time I went home I felt this calming relief come over me. It's not easy you know. To do things last minute and have it actually come out good. That takes some serious concentration and intensity.
Who knows, maybe "shooting from the hip" will become the part of the 2010 curriculum
at The Culinary Institute of America.
There is this new show on the FOOD Network called "Chopped"
The premise is 4 Chefs receive a basket with 3 ingredients in it. They have thirty minutes to create an entree out of the items.... 30 minutes?...high pressure?...last minute planning?...
see what I'm sayin here?
You never know, so don't make fun.
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5 comments:
Well, Ive lived in the area my whole life, and have never (ashamedly so), been to your restaurant. I have a reservation for this Thursday at 7pm, and must say, Im looking forward greatly to my visit. A friend and I, her name is Margi, are coming to celebrate Valentine's Day, and from what Ive heard, your place is a great place to do so! Sadly, I cannot come on Saturday, the REAL Valentine's day. since we cannot make it. It will be a surprise for Margi, as Im setting this up with her, and romance, in mind. Just wanted to comment to the blog, interesting, and cant wait to visit on Thursday!
So during a snow storm just before Christmas we decided to duck in and have a bite...The atmosphere was very nice and warm:) Then I noticed a carpaccio on the menu, I ALWAYS order it when it s there! The food was AWESOME. I own and operate a Photography Boutique in Stafford Spring and I will be bringing clients here to meet and dine. I know what you mean about the Last minute Krystal and I are Always nervous about a wedding we shoot. It a one shoot deal and usually 200+ people looking at you do it. Even the venues we shoot in are pressing us for good imagery. But it always works out in the end :)
Thank you so much for that Paul.
Please email me if you are ever going to bring clients (or just the two of you) I would love to meet you! www.chris.rovezzi@gmail.com
Although I AM surprised that you have never been to my restaurant...you shouldnt be ashamed, I'm going to try to find you in the diningroom thursday night so that I may say hello.
And dont worry...Valentines Day is WHENEVER you want to celebrate your love!
Chef Chris
Anonymous is BACK!
Had a great meal at Rovezzi's on Thursday night. Although Chef Chris didnt make an appearance in the dining room, we had a great time! The atmosphere was quiet and subdued, both of which I was looking for. I cannot recall the names of the dishes we had, but, for appetizers, we had the Caeser Salad, a crab cake with a pleasingly hot horseradish sauce (cant ever be hot enough!), and a sauteed shrimp, served, interestingly, with beans....very good. For a main course, I had lobster ravioli, Margi had seared scallops over a sweet pea risotto. No complaints whatsoever. For dessert, a apple pastry (Thanks, Patrick!), with maple ice cream.
I would recommend Rovezzi's in an instant again.
Now, when is the next cooking class?
K
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