Symon Says

Chef vs Celebrity

Since winning Next Iron Chef, the most common question I get asked is what does it feel like to be a celebrity chef ? I typically laugh, since to me these are two words that just don't jive.

The reason I say this is not to scoff at "celebrity" or to shrug off the responsability of being a well known chef but because being a chef to me is still a trade (and a very difficult one at that)

When I went off to culinary school in 1987, there was no food network, no internet and certainly not chef blogs. The chef world was not filled with the glamour it is today and most people in the dining room had no desire to meet the chef. Unless your name was Paul Bocuse!

It was considered one of the toughest gigs in the world. Filled with 80 hour workweeks in 100 degree kitchens and getting yelled at by a crazy person, who can barely speek english, that we respectfully called "chef". In fear that if we did not, he/she would beat us with a rolling pin! Ah...the good old days.

The craziest thing to me is that other than the "celebrity" part (and the occassional beating) nothing else has really changed. This is still one of the most physically demanding proffessions that there is. Working weekends and nights is a given and 60-80 hour weeks are common.

My biggest fear about this is that some of kids wanting to get into this bussiness may not be ready for what is ahead of them. Watching Mario and Bobby kick the shit out of people on Iron Chef is fun but what they had to go through to get to that point was nothing short of brutal. Hell, I've had my eyebrows burnt off by exploding broilers, been sucker punched by fired cooks(big mistake) and been chased with a knife by a crazy dishwasher. The craziest thing is that I've loved the entire ride!

Don't get me wrong, that chefs have the opportunities they have now is nothing short of wonderful and being a "celebrity" has opened doors for me that I never thought possible. My only hope is that the next generation of chefs realize what they are in for and that if they ever hope to be a "celebrity" they must first be a chef.

live to cook, ms

Happy New Year

What a crazy 2007!!....I couldnt have asked for much more either professionally or personally. The year was full of so much excitement, i really dont even know where to begin.

First off, another wonderful year with my wife and soulmate Liz. She is truly a wonderful person and very understanding of my sometimes hectic life and schedule. She is what makes me whole and keeps me grounded...I just love her to death!!

This year also was my paps 90th birthday. The man never ceases to amaze me..he still golfs and bowls twice a week and makes desserts for his church on bingo night. Heres to hoping that 2008 brings him continued health and happiness. He is still the person I look up to the most and I relish the time I can spend with him.

Lola..celebrated her 1 year anniversary in her new digs in September and it was a wonderful first year!!! We are blessed with a great staff that really makes it happen everyday. Lolita turned 3 but we had our 11th anniversary in the Tremont location....it is great to see our baby still going strong and once again we have our its all due to our staff....Liz, Doug and I are very fortunate to have the staffs we do and can never thank them enough.

Oh..and of course that Iron Chef thing. What a wild ride that has been. I got to know 7 great friends during the competition and really continued to learn how manage myself. It has opened some new doors for me and hopefully will continue to.

The new year should also bring some exciting things...We are looking at some management projects in Detroit and will continue to pursue Vegas. We have also welcomed a new member to our family Ozzy the old english bulldogge (he is a absolute riot) Even though Ruby and Mabel still dont know what too make of him.

Well, thats all I got for now...time to lay around and watch season six of 24.....Happy new year to all!!!

Live to cook, ms