How many 20-year-old people do they know exactly which career path they want to follow and take steps to follow it? I don't have too much information.
However, one young man from our area is working towards an excellent chef. Meet Taylor Hanson from Eyota.
He is currently a student at the American Culinary Institute in Hyde Park, N.Y., one of the country's leading training establishments for a culinary career. When this semester ends a few weeks, he then spends 14 weeks interned at one of the best restaurants in New York, Le Bernardin, before returning to school.
How did he get to this point at such a young age?
“Growing up, I was always cooking great at home,” he said. “Eating at home was a priority and my parents are excellent cooks. Indeed, my mother is an incredible baker and last summer she won two ribbons at the Minnesota State Fair for her French macaroni. I always loved the kitchen, helping and doing. ”
Although Hanson and her two were home, he was a senior and senior school year and he enrolled at RCTC and got a colleague degree. During that time, he confirmed his desire to attend a cooking school.
Hanson, a family friend, who is a culinary school graduate and is highly regarded in this field, was approached by Hanson. She added that he had to spend some time working in the field before going to school “just to make sure that this was what I would like to do,” he said.
So he did, starting with time at Burt's Meats in Eyota, a year working in the deli at Rochester Athletic Club and six months in the kitchen in Chester.
“This was a great experience,” he said. “Chef Derek Jensen was so helpful, supportive and encouraging, as was everyone else. I learned so much. It was also clear to me that I have a good personality for the kitchen. ”
In deciding to proceed, Warner suggested schools that Hanson, one of whom was the Culinary Institute, would prefer. He applied, accepted and started classes last August.
Some of the stars attended the kitchen including Anthony Bourdain, Emeril Lagasse and Giada de Laurentiis. The school is renowned for its rigorous curriculum.
“We started with cooking essentials such as compilation, stewing, stocks, soups and basic French techniques,” said Hanson.
Each subject goes for three weeks, plus six hours in the kitchen every day. The categories are butchery, seafood (best choice), banquet and ala carte. Then there are assigned readings, recipes and video studies.
Hanson told me about an upcoming exam, in which each class member draws one of five menus and only has 2-1 hours to prepare. This includes entree, starch, two vegetables and soup. Each will then be considered.
“It's quite hard and stressful,” he said. Of its 20th class, five had already fallen. It is successful, however.
I asked what they did outside class. “Sometimes some of us will come together and cook (the men's holiday), or we'll go to New York City,” he said. “I've made good friends.”
Her internship starts 14 weeks in a few weeks, and it's very exciting all the time at Le Bernardin to offer him. This is a high-end French dining seafood restaurant in Midtown Manhattan. Its responsibilities will change but it will increase as it gains experience. It is also the direction he is expected to take.
Of course, I hardly wanted to eat and prepare to ask him.
“My favorite thing is the shallow relief with a potter and sauce made from the poaching liquid,” he said. “I'm passionate about seafood and that's where I hope my training will take me.” T
Watch – this is one young man we would like to watch.
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