Latest / Chef's PSA Podcast / The World Of Cooking Competitions Ep. 28

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The World Of Cooking Competitions Ep. 28 · Chef's PSA Podcast

• 0:00
  Hello chefs. You're listening to chefs case a
• 0:02
  podcast. I'm your host on Trina.
• 0:03
  Tara on today's episode we are going to talk about culinary
• 0:07
  competitions, stay tuned. This episode is brought to you
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  sausage. Go to old style sausage.com to
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  find out more All right, chefs. Let's get going.
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  Let's start with a general update.
• 0:59
  Don't have a whole lot that happened in the past week, but
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  I'll tell you what I did do. I was, by popular demand.
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  I get I get the occasional DM when there's corrections to be
• 1:09
  made in the books that I've written.
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  So typos grammar errors, Etc. And I took the time to go
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  through everything and re-edit. So in the black book, culinary
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  leadership, fundamentals there was to chapter 5.
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  It's obviously chapter 5 and chapter 6 but that's been
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  Directed, and then a couple of little typos in there have been
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  corrected as well. And then in the red book chefs,
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  PSA, how not to be the biggest idiot in the kitchen.
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  I made some corrections in there.
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  You know, when I wrote that book, I gotta admit.
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  I think I wrote it like in two to three days, really quick.
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  It's the first book I've ever written and published.
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  And when I wrote it, I think I've said this before on other
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  episodes, I kind of wrote it for my my circle of friends.
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  And as I was writing it, I wrote it always referring to the chef
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  kind of as me. Ooh, so I went back and
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  corrected that a little bit, so now the chef is a little bit
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  more ambiguous or the chef can be you, whoever you are that
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  happens to be listening to it, or reading it.
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  So I made some corrections there, either way, both books
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  culinary leadership fundamentals and how not to be the biggest
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  idiot in the kitchen. Have been slightly updated.
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  You might not even notice the updates, but they've been
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  slightly updated, so it's a revised version.
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  So anyway, those books are available if you haven't bought
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  them. How dare you go get them now
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  chefs, PS a.com has everything that you need.
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  So anyway, let's get into culinary competitions.
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  I got to say that when it comes to culinary competitions, I
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  think the timing of this episode is perfect because we have the
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  world's biggest culinary competition, coming up.
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  The Bocuse to your 2023 is coming up, and I believe the
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  first day for that is January 22nd.
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  Now, this is a competition. That is, it's honestly, it's
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  probably the biggest competition culinary-wise in the world.
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  I'm friends with Matthew Peters, the American, Chef, the first
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  Americans, Chef to ever win. And I'm close to the coach
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  Roberts. Alaki who is the Team USA Coach
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  this year? I've been a part of Mentor bkb
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  before. So it's an organization that
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  supports the Bocuse to your competitor and along, with a
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  whole bunch of other things. But since today's about culinary
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  competitions, will stick to that and this year's competitor from
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  the United States. Jeffrey ha, she's a great chef
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  phenomenal, chef and I saw him compete in the 2016. 17 us
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  qualifier, which he lost. And, you know, the winner of
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  that year was Matthew Kirkley. He won the right to represent
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  the United States and Matthew kirklees also phenomenal chef.
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  But I remember watching Jeffrey Hayashi compete and that the
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  first time, and I remember thinking, boy, this guy is
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  really good and his food was beautiful and outstanding.
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  And so this year he is the competitor from the United
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  States. Now, I don't know, any of the
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  other competitors, I'm based out of the United States and I
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  support USA. So, if you don't support Team
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  USA, well, good for you, but I don't know who you're
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  supporting. So, don't be upset that.
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  I'm not talking about that competitor because I have no
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  idea who they are. Anyway, but who's George coming
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  up? If you have never seen the
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  Bocuse D'Or competition, you should watch it.
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  Usually they stream it on YouTube and some of the older
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  competitions are available on YouTube, as well, but it's
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  Madness. I mean, it's like being at a
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  soccer game. People are yelling.
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  People are supporting their team's people are dressed up
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  tailgating it so it's a wild Wild experience.
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  I've never been you know I went to the US qualifier here and you
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  know participated you know in a capacitor not a not as a
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  competitor but you know, I was there for the young chef
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  competition and the u.s. qualifier.
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  But anyway, they're pretty cool, go see them.
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  You can see some very high-level skilled chefs.
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  And yeah, it's a pretty incredible competition.
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  But anyway, what does this have to do with competitions?
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  I think when it comes to Cooking competitions that they are very
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  important and very needed. Now not every competition, you
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  know, can be weighed the same, you know, obviously your local
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  cooking competition put on by Cisco isn't the same level of
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  competition as like Top Chef for the book, whose to your, right?
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  So obviously these are these are higher level competitions and
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  everything in between, but when you first start out as a
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  competitor, I think it's important to get into any
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  competition that you that you could get into, you know, if
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  you're In culinary school start doing the the mystery basket
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  competitions. If you're in high school, even
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  if you're listening to this, you know, I'm a part of an
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  organization here in Texas where we put on a career fair for
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  culinary students and there's a high school student competition
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  that we get to judge and watch them compete in.
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  And these kids are very nervous, but the fact that they're 15 and
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  16 years old and started to compete in culinary
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  competitions, really says a lot about them and I'll tell you
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  when I first started as a cook, I used to not be a big fan of
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  competitions and I'll all kind of share with you my journey how
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  I got into competitions and kind of why I stopped competing and,
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  you know, kind of my my my road of being the competitive Chef
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  that I am. So when I went to culinary
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  school, I was very nervous person and for people that don't
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  know that that era back then it was, you know, the the
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  environment in culinary was much different than it is now Now you
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  know everyone was a part and you know this United States ever was
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  a part of the American culinary Federation household names chefs
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  weren't necessarily like household name chefs are now
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  based on their social media or their popular restaurant.
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  It was based on more he's a he or she is a certified Master
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  Chef or there are certified executive chef or they competed
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  in. You know the culinary Olympics
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  or they compete in hotel, limpiar, the World Cup or
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  whatever the case may be. So you admired chefs that were
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  usually had some sort of certification and also, In some
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  type of major culinary competition.
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  And so when I came up it was like an honor for me to be
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  sometimes in the same room with some of those, a certified
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  Master Chef or something like that.
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  But the first competition I did is what's called a one-pot
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  competitions, meaning that everything that goes in, the pot
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  has to stay in the pot, you can't really take it out, right?
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  And so I remember I was so proud of my my one pot cooking is like
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  an hour, you go in and you cook and you know, I was so excited
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  and I made a risotto and I had sausage in there and things like
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  that, because it seemed like it made sense.
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  And, you know, well, the judge was asking me, how did you make
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  the sausage? I said, oh, I didn't make the
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  sausage. I bought it and he says, all
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  fail, automatically dismiss me because I did it.
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  Make the sausage. She's like, no, you got to make
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  the sausage and I was like, damn it.
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  So I was crushed and and because I was crushed, I didn't want to
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  compete for a while. So you know, fast forward a
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  couple of years, I hadn't competed.
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  And now I'm a sous chef and the chef that happened to hire me.
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  Big Time, culinary competitor. He's my he's been my mentors.
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  Name's Patrick Mitchell. He's got a lot of accolades.
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  You could look him up. But anyway, he was heavily
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  involved in the culinary Federation and part of the
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  Epicurean World. MasterChef Society.
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  The local team u.s.a. there that would compete annually or yeah.
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  I mean, they probably competed annually or a couple of times a
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  year sometimes. You know, whether it was hotel
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  limpia or The Culinary world cup or the culinary Olympics and
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  Luxembourg, whatever the case, maybe he was always In some sort
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  of competition. And he was always preparing for
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  a competition and training for a competition and he was the judge
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  for many of the local competitions, through the
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  culinary Federation. So me being his sous-chef, I
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  always had to go with him and you know, see what he was doing
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  and go to the fundraisers and go to the food grazers and, you
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  know, basically be exposed to it.
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  But the cool thing about it was is I was always in the circle of
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  all these other chefs that were, you know, highly competitive
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  chefs, whether they were Certified Master Chefs or
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  certified executive chef certified culinary judges.
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  But I was just always kind of around listening to them talk
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  and, and learning really by proxy.
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  Just just being in the room, right?
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  I was picking up their knowledge through osmosis eventually
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  Patrick Chef. Patrick encouraged me to start
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  competing and there's a lot of different types of competition.
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  So, you know, I would enter sometimes, you know, the
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  straight up cooking competition where, you know, you got a set
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  amount of time and you got to make a dish, or I would do the
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  hot full hot Hot food presented, cold cold Salon, which is
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  basically, you prepare hot food, you make it, you glaze it with
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  the aspic and then you present it on, you know, for a display
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  might be a platter or might be individual plates.
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  I did that a couple of times as well, and then the one pot thing
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  I did that as well. But anyway, so I started, you
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  know, entered a lot of these ACF culinary competitions in hopes
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  that, you know, as I get better at the competitive mindset, as I
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  get better as a competitor, you know, maybe one day I could
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  join. Join the the team, which was the
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  Team USA that would go to, you know, whatever culinary
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  competition internationally that they were doing.
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  But I was always around them and hopefully working my my way up
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  to that anyway. Long story, short time goes on,
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  we stopped working together. I move into my executive chef
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  roles and, you know, I move away and I'm kind of doing my own
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  thing. And then years later, I think
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  I've amassed a certain amount of skill.
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  I was later on inducted into the Epicurean World, MasterChef
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  Society in 2011, I think, and that that's not the same as a
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  certified Master, Chef through the ACF, for those of you that
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  may not know, they're two different organizations.
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  So certified Master Chef through the ACF.
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  Versus certified Master Chef through the ew.
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  MCS are two completely different things with two completely
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  different requirements. So just FYI if there's any
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  confusion there not a certified Master Chef through the ACF just
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  to make that clear. Anyway so by the time I was
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  finally inducted into the society I wasn't that interested
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  in competitions anymore. I was more focused on my
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  Independent Restaurant that I was running and really trying to
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  push to the top of the food chain in the culinary world for
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  the city and and my perspective on things.
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  I wasn't, I wasn't too excited to be a competitor anymore, but
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  I still was very respectful and admired these chefs that I had
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  grown up around, but it just, it just really wasn't for me.
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  But anyway, long story short, that's how I came to be so fast.
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  Forward a couple of months, my PR person at the time, had
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  reached out to me and said, hey, what do you think about going on
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  Top Chef? And I thought about it and this
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  was probably before Top Chef 10. So this was 2013.
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  I don't know what season were on now, but anyway, someone had
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  approached. Me and said, hey what do you
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  think about going on Top Chef, I hemmed and hawed thought about
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  it and I went and talked to one of my friends and he said, you
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  know, what would you have to gain by going on Top Chef and I
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  said, I don't know he's like make more money.
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  I said he's like get your own restaurant.
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  I said yeah, sure he's like well you have your own restaurant and
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  you're making good money, so you have more to lose right now than
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  you have to gain. So I decided at that moment,
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  that I wasn't going to pursue going on these reality shows,
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  and going on Top Chef or MasterChef or anything like
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  that. I just said, you know what?
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  I'll focus on what I'm doing. Doing in the kitchen.
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  But anyway, fast forward a couple of years later and now
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  I'm involved with with the young chef competition through mentor
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  bkb. And I was able to coach one of
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  my chefs. Jordan Sanchez, shout out to
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  Jordan. Sanchez who competed in the
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  young, chef competition in Las Vegas.
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  He's able to play. Second was a it was a huge honor
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  for him. But anyway, I've been around
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  competitions my whole life that I guess is a long story short.
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  So what's what's the upside of being in a culinary competition?
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  Well, I could say that the upside is You're going to push
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  yourself to new levels that you haven't been pushed before
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  you're going to see techniques that really, that might not be
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  practical for everyday, use in the kitchen, but there are going
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  to be things that you can incorporate.
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  You're going to learn how to organize yourself mentally.
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  Your timelines are very important, right?
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  So when you're cooking in a job interview, you kind of organize
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  yourself the same way mentally as you would, as if you were
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  cooking in a cooking it competition.
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  So what I mean by that is, like, let's say you're doing a cooking
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  interview. You have six six hours to
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  present your dishes. Well, the same thing like in a
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  culinary competition, you might have X amount of time.
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  So you block things, they okay, these 15 minutes.
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  I'm going to do these five tasks and the next 15 minutes.
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  I'm going to do these next five tasks.
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  You learn to organize yourself on a cart on a speed Rack or
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  whatever. Based on how you're going to
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  cook things to the pick up as much easier.
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  You do that in a competition. You do that in an interview but
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  you also learn to do that in the restaurant.
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  So All after every competition that I've been in after every
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  experience that I've gone to, whether I'm judging a
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  competition or in a competition, I've always come back better.
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  I've always learned something new and I'll give you another
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  example of what I'm talking about when we were at the Team
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  USA quarterfinals for Bocuse D'Or in 2017.
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  I remember one of the competitors was cooking.
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  I want to say it was salmon, who's cooking it sous-vide and
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  he had like a Like a plexiglass rectangle that he put inside the
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  bag with the salmon and that was to prevent the salmon from
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  having any sort of curve in it, you know, is like the Precision
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  that went into it. It was very, very, very precise
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  or another Chef, you know, seeing the way that he was
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  punching out, thousands of little dots in one Fell Swoop
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  was exact precise and efficient, and because you have a limited
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  amount of time in these competitions, especially
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  something like the Bocuse d'Or. Or whether you're expecting,
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  like the highest level of dish, you can create.
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  And, you know, it's almost an unreasonable amount of time, but
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  to be able to do it efficiently, you gotta, you gotta think
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  through some of these things had to be exponentially more
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  efficient. So going to these competitions,
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  you start to see these things. I remember, I went to the
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  culinary competition again, and this was, I believe Chef.
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  Matthew Kirkley, I was looking at his cutting board and he had,
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  you know, basically a ruler sketched out and the way he
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  would cut everything and It was very precise.
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  Oh, you know, taking that back to your kitchen, you know, if if
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  you're on the Prep Station and someone marks up your cutting
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  board with a ruler, then, you know, okay.
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  Everything has to be this size. There's a lot of little
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  efficiencies that you pick up in the competition to be more more
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  quick, more efficient more practical when you're working in
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  the kitchen. So I would say if you have the
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  opportunity to compete, you should.
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  And I'm I'm talking about any competition.
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  Look from a PR standpoint, though.
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  So let's just talk. About the TV competitions for a
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  minute because I know I've been talking about, like Bocuse to
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  your local, culinary salons, and things like that, which are very
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  different from your TV competition.
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  So shows, like Top Chef or chopped or things like that.
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  I think I have a lot of friends that have gone on those shows
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  and have a lot of friends that have gone on those shows and
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  done. Well, you know, I could think of
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  I'm friends with Tiffany Derry, who's I think right now, one of
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  the judges on one of those reality shows along, with Bobby
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  Flay and I've known her for a long time.
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  I good friend gave her a Was the winner of Top Chef 18.
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  So I talk to them often. I pick their brains on the
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  competitions and, you know, the million dollar question.
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  I asked the other day when I was out with one of my friends, I
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  said are the how legit are those competitions?
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  Like, oh, 100% legit, the cooking is real everything that
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  you see is real. There is no fakery when it comes
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  to the cooking, but there are some things obviously that are
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  embellished for TV to make it entertaining and this that the
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  other, my concern would be that sometimes you could take a very
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  good chef and put them in. An environment where they're not
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  going to succeed and sometimes it could be a little harmful to
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  their reputation after the show. So that would be my only caution
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  is like there is a slight risk to it and putting yourself on TV
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  and putting yourself out there, you know, if you win great.
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  If, but if you lose and you're a really good Chef, sometimes it
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  might hurt your reputation. So keep that in mind.
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  It again each to each their own. But there's only one way to find
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  out jump in and, and compete. I think I think.
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  I would encourage everyone if you're not competing to go in
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  and compete it will make you better if you could compete in
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  the local culinary competition, if you could compete in Top
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  Chef, whatever the case, maybe, go and compete because you will
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  push yourself to new levels, which you haven't been pushed
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  before, and learn to experience, new ways of cooking and new
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  things, you know, when you're there, you see things, you talk
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  to people. You network more.
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  So I literally see no downside in competing in a culinary
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  culinary competition unless it's taking you away from your
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  current job and you're not able to perform their.
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  So if you're able to do it and still do your current job, I
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  would say do it. I'm a, I'm a big believer in
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  culinary, competitions. I do believe that they breed
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  excellence. And I was talking with Charles
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  Carroll, who's another phenomenal, Chef?
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  Who's the Team USA Coach? I was on his podcast and he was
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  saying that whatever he comes across a resume.
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  That they've competed before they've been in any kind of
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  culinary competition. It's always hired immediately
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  you know, quick you're in. But anyway, just really quick.
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  I do want to touch on kind of some of the mindset when it goes
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  to entering into a culinary competition.
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  You know, when you look at there's a really great
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  documentary, The competitor with Rich Rosendale and rich is a
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  certified Master Chef and he competed in the Bocuse D'Or and
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  they did a documentary of his preparation and you know, he's
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  working out you know, he's putting himself in.
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  Stressful situations because he understood that when you're in
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  the book, Russia or you're dealing with, you know, the loud
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  screams of the audience and you still have to cook and you got
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  to be in great physical shape, and you got to be able to handle
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  the stress. So he had to put himself through
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  a very strict mental regimen to get through there and physical
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  regimen. So, whenever you're going into a
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  culinary competition, you want to think about that, as well as
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  how can you be healthy focused practice as much as you can
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  before you go in there? And one thing that I do advise
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  to people when they are in culinary competitions in.
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  Yeah, I'm speaking specifically about like, not the reality show
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  type, but, you know, like culinary salons is that the type
• 19:07
  of food that you're preparing for those competitions, is it
• 19:10
  necessarily the type of food that you would create in a
• 19:12
  restaurant and you want to showcase as much technique as
• 19:16
  you can in a competition flavor is important.
• 19:19
  But technique is equally as important at times, depending on
• 19:23
  on, who's judging you, everything from how you set up
• 19:25
  your station to the The sanitation practices to the way
• 19:28
  that you butcher things to are using the right tool for the
• 19:30
  job. All of that matters in a
• 19:33
  competition and I was at the Las Vegas young chef competition and
• 19:39
  Roland 10 and who's a certified Master Chef.
• 19:41
  And if you don't know who he is, you should look him up.
• 19:43
  He's got a great book out there that you could read about his
• 19:47
  life story, but he's better known as Thomas.
• 19:50
  Keller Chef, so Roland henin was Thomas, Keller, Chef.
• 19:52
  So anyway I'm at this culinary competition and they put me too.
• 19:56
  Apprentice under roll roll and Tenon and they say, okay, go
• 19:59
  learn to judge and have him teach you how to judge
• 20:02
  competition. So I'm basically rolling
• 20:04
  henin's. Apprentice when it came to
• 20:07
  judging in the competition. So I'm watching how they're
• 20:09
  doing things and he say no you see how they do this?
• 20:10
  This is wrong and this is wrong. It was funny because the other
• 20:13
  people who are competing, they're butchering their fish
• 20:16
  and he's like, oh, look at the way, he's butchering this fish.
• 20:17
  This is what he's doing wrong does and I'm thinking how that
• 20:19
  person must be. So nervous, having Roland 10 and
• 20:22
  over their shoulders correcting, what, you know, not correcting.
• 20:26
  At correcting them. He's telling me what I should be
• 20:28
  watching for when they're when they're doing this Butchery.
• 20:31
  But I'll tell you what it was like it was it was one of the
• 20:34
  coolest things for me to experience to be rolling.
• 20:38
  Henin's Apprentice learning how to judge from the master judge,
• 20:44
  you know, of culinary competitions.
• 20:46
  I should add that I was also a Andre soltner 's Judge
• 20:50
  Apprentice there. So his role in henan myself and
• 20:53
  Andre soltner as the As the the judges, I was getting the judges
• 20:59
  course from from them. So anyway it was pretty fun
• 21:02
  lifetime once in a lifetime experience.
• 21:04
  But anyway, so one last story that I'll share with you before
• 21:08
  we wrap up this episode and that was years ago.
• 21:11
  So I want to say this was like, maybe maybe 2010 or 2011.
• 21:17
  Anyway, we were judging Gordon Ramsay's MasterChef.
• 21:20
  So all the home Cooks come and we're at a culinary school and
• 21:23
  they had to bring their dishes and then we had to taste them
• 21:25
  and make judgments. Judges notes and see if they
• 21:27
  would get to the next round. But the judges at the time were
• 21:31
  myself Ferdinand Mets who, if you don't know who he is, he's a
• 21:34
  certified Master Chef. And basically if you've had any
• 21:37
  textbooks from the CIA, you'll see search for Dan Mets CMC.
• 21:41
  So it's myself for 10 Mets. And Mike killer who at the time,
• 21:45
  was a food writer in Dallas. And we were judging all these
• 21:50
  things. And I just, you know, I remember
• 21:51
  being able to sit there and, and watch the home Cooks, come in,
• 21:55
  and You know they're the way that they cook in the way they
• 21:58
  present but what was interesting is that sometimes the food
• 22:02
  wasn't so great but the personality was really
• 22:05
  interesting and and a lot of those people make it on the show
• 22:07
  at times sometimes over the food.
• 22:09
  So if you're ever going on a reality show and again I don't
• 22:12
  know if that played a part in people getting on the show but I
• 22:16
  could tell you when I saw it it seemed to definitely influence
• 22:19
  the casting producers when someone has some personality and
• 22:24
  they make for good TV because at the end of the day, Day what
• 22:26
  you're trying to do is create good content for people to watch
• 22:31
  TV. So anyway, if you're ever going
• 22:33
  to be on one of those shows or audition for one of those shows,
• 22:36
  make sure you bring some personality as well as good
• 22:39
  cooking for a greater likelihood of success and maybe you know,
• 22:42
  they'll keep you on the season a little bit longer if you're
• 22:44
  entertaining. So keep keep that in mind.
• 22:47
  So anyway, that's going to wrap it up for this week if you want
• 22:52
  to support the show for actually the first thing you could do if
• 22:56
  you wanted. Support to show is leave five
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  That goes a long way. And for those of you that have I
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  truly appreciate it. If you'd like to show Lee five
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  liar and you wouldn't want to be a liar.
• 23:11
  So don't be a liar. At least five stars and go to
• 23:14
  chefs. PS a.com get the books culinary
• 23:17
  leadership. Fundamentals line.
• 23:18
  Cook survival manual. How not to be the biggest idiot
• 23:20
  in the kitchen. There's the culinary leadership
• 23:22
  fundamentals. Audio book as well.
• 23:23
  Now that's out and video course you could get.
• 23:26
  At that, you can find all that. And then lastly, don't forget if
• 23:29
  you want it, there's 100 free recipes, basic recipes written
• 23:34
  by myself and AI. You could download that for
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  free, go to Chef cbsla.com, take care and we'll see you next
• 23:39
  week. Hit the porno music.