Kelly Newsome

Four Tips for Finding Your Career Direction

ohoadmin — Tue, 10 Oct 2017 11:30:10 +0000

Four Tips for Finding Your Career Direction ohoadmin Tue, 10/10/2017 - 07:30 Life as a Culinary Student October 10, 2017

By Kelly Newsome

When you're a lunatic like me, food gets you so excited that you want to do everything. After a lesson on India's curries, I was ready to pack my bags for a sabbatical to diligently tend tandoori ovens and learn from the master chapati makers of the Indian sub-continent. After two weeks learning about the regional cooking of Italy, I was fantasizing about working in the kitchen of an idyllic agriturismo in the Tuscan countryside — perhaps learning the fine art of truffle hunting was in my future? Then there’s my love of writing, cookbooks and teaching — how could that fit into my plans?

As tantalizing as these possibilities seem, the reality is equally foreboding — I need to choose one thing, right now, and this decision could determine the direction of my culinary career, forever. It feels like taking the SATs all over again.

Adding to this predicament has been my recent experience in Module 4, Pastry & Baking Arts. I’d like to blame it on the butter but the truth is: I love the precision that baking demands. Accuracy, care and diligence almost always result in an excellent final product — and I like that. With all these interesting paths to explore, how should I go about deciding which one to follow?

Like many of my classmates who are nearing the end of their class instruction, the challenges we face are practical: we need to make a living; we need to fend off doubters and naysayers; we’re looking for personal fulfillment in our careers; and health insurance would be nice. With these concerns in mind, I’ve decided to lay out a roadmap of my planned approach.

I can’t say it’s the right way, but hopefully it will set me on a path toward career fulfillment — and who knows, maybe it will help others who are facing a similar dilemma.

Talk To Your Chef-Instructors

This may seem like the most obvious, but it is absolutely the most important. Our instructors have extensive experience performing at the highest level of the culinary industry — a level achieved by people who work hard and make smart choices. Realizing that I needed some serious guidance, I asked my current instructor, Chef Chad Pagano for his advice to culinary students feeling “overly enthusiastic” and a little unsure about their direction.

Here’s what Chef Chad had to say: “First and foremost, stop overthinking it. Listen to your heart. Passion and love of the food industry will steer you in the right direction. Within that, work for the best chef you can find. I don’t care if it’s in the basement of his house. Young cooks need two things: practical kitchen skills and work ethic. You should also be reading, watching videos and immersing yourself in the industry. This would include volunteering and attending any and all demos and events at the school. This will help you fall into the proper direction for your career.”

With this advice in mind, I’ve been able to narrow my search for an externship because I know I want to start my career working for the best possible chef that will have me. I was also able to narrow my search because there were certain types of restaurants that intuitively felt right to me and others that didn’t. So follow your heart. It may sound cliché, but the truth is, it will never let you down.

Explore All Your Possibilities

I have a vast pool of culinary interests, from working in a fine-dining restaurant to becoming a food editor or cookbook author. The great thing about ICE is that we have the opportunity to explore all of these options through externships and extracurricular courses. I’ve decided to apply for both food media and restaurant externships. I will go on trails at restaurants and interviews in test kitchens. My hope is that, just like a date, the experience will tell me the right choice to make.

Get Involved

Volunteering at different culinary events throughout the city has not only given me a flavor of what to expect in professional restaurant kitchens, but it has also exposed me to some of the biggest culinary leaders in the industry. You get a sense of how to behave, what is expected of you and the pace and environment you might be walking into. Not to mention, it’s a chance to make a good impression, learn, observe and explore some of the possibilities.

Don’t Stress

One thing that I know for sure, because it has been hammered into my head for four straight modules, is that if you work hard, have a good attitude and the desire to perform at your absolute best, you’re going to be okay. So don’t stress, just smile (when possible), put your head down and do the best work that you can at all times.

The most important lesson that I have learned since beginning culinary school at ICE is that you need to stay true to you. Don’t forget what brought you to culinary school in the first place. There will always be people telling you that you didn’t need to go to culinary school, people who say you won’t make any money, people who tell you that you’re crazy for wanting to cook for a living. It doesn’t matter what they think, because if you felt this was right for you, then you are doing the right thing.

Some people even say that the term “passion” is overused and has lost its meaning. I say that if passion for food and the culinary arts is what inspired you, keep being passionate and you’ll find the right direction for you.

Ready to embark on your culinary career path? Learn more about ICE's career programs.

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Culinary Arts

Rediscovering an American Classic: The Cobb Salad, Redone

ohoadmin — Mon, 03 Jul 2017 11:30:55 +0000

Rediscovering an American Classic: The Cobb Salad, Redone ohoadmin Mon, 07/03/2017 - 07:30 Boost your food history knowledge with the story behind the Cobb Salad (and get a new recipe). November 7, 2024

By Kelly Newsome

Among iconic salad recipes, few embody the spirit of American ingenuity like the Cobb Salad. Its vibrant medley of greens, proteins, and bold flavors has endured the test of time, transitioning from a late-night kitchen invention to a beloved staple on menus across the country.

With deep roots in the culinary history of Los Angeles, the Cobb Salad is more than just a dish; it’s a story of flavor, innovation, and, of course, a little bit of Hollywood glamor.

A Brief History of the Cobb Salad

The origins of the Cobb Salad are as colorful as the salad itself. It was said to have been created in the 1930s by Robert H. Cobb, the owner of the legendary Brown Derby restaurant in Los Angeles. Legend has it that one evening, after a long day, Cobb wandered into his restaurant's kitchen, hungry and looking for a quick bite. He gathered what ingredients were left in the refrigerator: lettuce, hard-boiled eggs, crisp bacon, roasted chicken, avocado, tomatoes, blue cheese and a touch of French dressing. The result was an instant hit, and the Cobb Salad was born.

What made the Cobb Salad stand out wasn’t just its impromptu creation, but how it captured the essence of California cuisine—fresh, flavorful, and unpretentious. It’s no surprise that it quickly became a favorite, not just at the Brown Derby, but in households and restaurants nationwide.

The Anatomy of a Classic

What makes a Cobb Salad quintessentially "Cobb" is its perfect balance of ingredients. At its core, it's a hearty salad that's both satisfying and versatile. The crispness of the romaine and iceberg lettuces form a refreshing base, while the rich creaminess of the avocado and blue cheese offer a delightful contrast. The savory notes of bacon and chicken add substance, while the eggs provide a velvety texture that ties everything together. All these elements are meticulously arranged, not tossed, creating a mosaic of colors and flavors that is as pleasing to the eye as it is to the palate.

Today, while the traditional Cobb salad recipe remains popular, chefs and home cooks alike have embraced the opportunity to innovate, adding their unique twists while preserving the integrity of the original dish. Whether it’s a drizzle of a different dressing or the incorporation of seasonal vegetables, the Cobb Salad remains a canvas for creativity.

Why the Cobb Salad Endures

So, why does the Cobb Salad continue to hold a place of honor in American cuisine? Perhaps it’s the versatility—this salad can be as indulgent or as light as you like. Or maybe it’s the balance of flavors, where each bite offers a new experience. But beyond the ingredients and the flavor, the Cobb Salad is a testament to the idea that great food doesn’t need to be complicated. It’s a dish born of necessity, crafted with care, and served with pride.

As we continue to explore new culinary trends and rediscover old favorites, the Cobb Salad stands as a reminder that some classics are timeless. So next time you’re in the mood for something that’s both satisfying and steeped in tradition, consider revisiting the Cobb Salad—a dish that’s as American as apple pie, yet refreshingly unique every time you make it.

Cobb Salad Recipe

Yield: makes about 10 servings

5 chicken breasts, bone-in
Salt, as needed
Ground black pepper, as needed
20 slices bacon, cooked
1 pound, 4 ounces Romaine lettuce, washed, dried and torn into pieces
8 fluid ounces red wine vinaigrette (recipe below)
10 ounces tomatoes, medium-dice
10 ounces blue cheese, crumbled
3 avocados, peeled, pitted and cut into medium-dice
5 green onions, bias-cut (at a roughly 45-degree angle), thinly sliced

Red Wine Vinaigrette

Yield: 8 fluid ounces

Ingredients:

1 tablespoon shallots, minced
1 tablespoon Dijon mustard
2 fluid ounces red wine vinegar
6 fluid ounces canola oil
Salt to taste
Pepper to taste

Season chicken breasts with salt and pepper, and roast until internal temperature is 165°F. Cool, remove the breasts from the bone, cut into ½" dice.
Cook the bacon slices until crisp. Drain on absorbent paper towels and keep warm.

To assemble the salad:

For each serving, toss two ounces romaine with two tablespoons of vinaigrette. Mound on a plate, and top with four ounces chicken, 1¼ ounce diced tomato, one ounce blue cheese, two ounces avocado, ¼ ounce green onions and two bacon strips, crumbled.

Red Wine Vinaigrette Preparation:

In a small bowl, combine the shallot, mustard and vinegar.
Add the canola oil gradually, whisking constantly.
Add additional flavorings and adjust the seasoning with salt and pepper. Taste and adjust acid/oil balance.

A few tips for making this salad:

Make sure that your bacon is crispy! If it isn’t, you’ll lose that essential crunchy bite.
Cook the chicken on the bone if possible — this delivers a more succulent and satisfying result.
Make sure that you dress (don’t overdress) and season each component individually. This is the key to creating a cohesive and balanced dish.
Use a long, oval platter rather than a bowl. This creates a more even spread for serving and presentation.

Ready to pursue your passion for culinary arts? Click here to learn about ICE's culinary, pastry, plant-based and hospitality programs.

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Recipes Step 1 - Season chicken breasts with salt and pepper, and roast until internal temperature is 165°F. Cool, remove the breasts from the bone, cut into ½" dice; Step 2 - Cook the bacon slices until crisp. Drain on absorbent paper towels and keep warm; To assemble the salad;
Step 1 - For each serving, toss two ounces romaine with two tablespoons of vinaigrette. Mound on a plate, and top with four ounces chicken, 1¼ ounce diced tomato, one ounce blue cheese, two ounces avocado, ¼ ounce green onions and two bacon strips, crumbled; Red Wine Vinaigrette;
Step 1 - In a small bowl, combine the shallot, mustard and vinegar; Step 2 - Add the canola oil gradually, whisking constantly; Step 3 - Add additional flavorings and adjust the seasoning with salt and pepper. Taste and adjust acid/oil balance; A few tips from the chef in training;
Step 1 - Make sure that your bacon is crispy! If it isn’t, you’ll lose that essential crunchy bite; Step 2 - Cook the chicken on the bone if possible — this delivers a more succulent and satisfying result; Step 3 - Make sure that you dress (don’t overdress) and season each component individually. This is the key to creating a cohesive and balanced dish; Step 4 - Use a long, oval platter rather than a bowl. This creates a more even spread for serving and presentation;

The Not-So-Secret Ingredient that Makes All Foods Better

ohoadmin — Mon, 08 May 2017 13:45:29 +0000

The Not-So-Secret Ingredient that Makes All Foods Better ohoadmin Mon, 05/08/2017 - 09:45 Life as a Culinary Student May 8, 2017

By Kelly Newsome

I come from a long line of salt lovers. My mother loves telling the story of my grandfather, who during peak tomato season, would arrive at our house, grab a salt shaker and head out to the garden to stalk his prey. He would sit on a log and enjoy the sweet reward of summer: a juicy, ripe tomato, every bite sprinkled with a little salt. My father has shocked friends and guests by salting any melon that crossed his path, a skill acquired from his parents and grandparents while growing up in southern Virginia.

To say that I come by my appreciation of salt honestly would be an understatement. We are and will always be a salt-loving family. As a culinary student, I was surprised to hear my instructor tell me, “Very good, but it needs a little more salt.” Is he talking to me, the queen of salt? Apparently, chefs love salt too, but that love is born from an understanding that salt can transform just about any food from alright to irresistible.

“Teaching salt is incredibly difficult and it is the most important thing that you will get out of culinary school,” says my current instructor, Chef Charles Granquist, an ICE alum who has worked at Savoy, Blue Hill and Food Network. Chef Charles’ reliable instruction of, “needs a little more salt” spurred me to dig a bit deeper into teaching and learning about salt. Why is it so difficult? I wondered.

According to Chef Charles, “For the first few modules, students straight don’t believe you. You just have to tell them over and over again: more salt.” Starting with disbelief does seem like a steep hill to climb. Even my historically salty palate was tested by his demand for more salt.

Chef Lorrie Reynoso, my instructor for Module One, uses a gradual approach to teach new culinary students about the transformative power of salt. Says Chef Lorrie, “To teach how beneficial salt is to cooking and flavor, I usually make students taste something unsalted, graduating to slightly salted, and at the end graduating to a full and satisfactory flavor level with more salt and whatever seasonings are required — usually pepper, herbs or spices.” We did this with salsa on our second day of class and many times thereafter with other dishes. Every single time, it was as if I was experiencing that innate salty power for the first time.

“Wow,” I thought, “salt is magic.”

The great thing about being a student is that you have ample opportunities to screw up. And it’s from this freedom to fail that the learning really sinks in. When it comes to salt and developing your palate, taking your salt a bit too far may be the best mistake you can make. Chef Charles believes this is the salty tipping point. “At first, students may salt too much and that is a crucial moment. That is when they taste what it’s like to truly over season and they can start to back off.”

Salt is justly revered and cherished by cooks across the globe. Depending on the cuisine, it takes a variety of forms, from the ubiquitous soy sauce and fish sauce used in many Asian cultures to the salt-cured pork from Italy or the American South.

Chef Lorrie points out that salt has been so important in history, that even the word “salary” is derived from salt. “During the Roman Empire, salt was not only used to pay salaries, but for rent, ransom, dowry and more. Even then, people knew that salt just added flavor to practically anything edible.” Salt was also crucial to food preservation, an essential technique used by humankind for thousands of years before refrigeration. Think about that the next time you enjoy a luscious piece of salty, savory, porky, aged prosciutto.

To my great surprise, my love and appreciation for salt continues to evolve and deepen every time I step in the kitchen for a new lesson. As soon as I hear, “Pull out the rib-eyes” I start thinking, “Let’s get those babies salted and on the fire.” There really is nothing like a perfectly cooked and seasoned piece of beef — it’s what dreams are made of. No matter what you’re cooking, be it bread, blanched vegetables, grilled fruit, hollandaise sauce or ice cream, it will always be better with just a little bit more salt.

Want to learn to salt, season and cook like a pro? Click here for more information on ICE’s career programs.

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Getting the Timing Right

ohoadmin — Tue, 28 Mar 2017 12:30:26 +0000

Getting the Timing Right ohoadmin Tue, 03/28/2017 - 08:30 Life as a Culinary Student March 28, 2017

By Kelly Newsome

I’ve been thinking about getting Julia Child’s face tattooed on my forearm for about two years now. Julia is one of my greatest inspirations. Like me, she was a late bloomer, marrying at 34 and starting her culinary career soon after. Her pure joy and passion for food was evident in everything that she did. She was an authentic voice in a world crowded with phonies, and that’s probably why she became so popular. She got the timing right.

After being in the Culinary Arts program at ICE for just over a month, one thing I’ve learned is that timing is everything. It took me 15 years to get to culinary school. It’s something I wanted to do since graduating from college, but more practical voices prevailed and as a result, I forged a career on the periphery of the food world. Ironically, I couldn’t be happier that my path to ICE ended up this way.

At 38, I knew that I would probably be the oldest in my culinary school class. It was a recurring thought, neither negative nor positive, just inescapably following me like the hook of my favorite song.

Somehow, I knew that my age would play an important role in this journey. Pre-ICE, I spent nearly a decade working on the business side of the food industry. There were two serious attempts at culinary school and in each case I was talked out of it.

You won’t make any money and the hours are terrible, was a common remark on my ambition. I let the doubters win. Yet every step I made in my career was an effort to get closer to the kitchen.

In 2007, after an intense Googling session, I found my first move towards a career in the food world – the NYU master's in Food Studies program. At the time, I was working a dead-end job and desperate to pursue my passion for food and gastronomy. I applied in secret, fearing that my parents would not understand or support this unorthodox program.

When I was accepted and finally told my parents, they surprised me with their overwhelming support. One year into the program I landed my first “food” job with a food science company that made natural food colorings. Not exactly Food & Wine, but it was a start. It took me three years to finish my degree. My days were spent in the vast and complicated world of food ingredients and corporate food companies while my nights were shared with the brightest minds in food academia.

Still, something was missing. Without realizing it, I had snaked myself into a career on the sidelines of food in order to make other people happy. After landing what I thought was my dream job, I realized that the cutthroat corporate food world was not for me and it was time to follow my dream of going to culinary school — so I finally took the leap and enrolled at ICE. My circuitous route led me to wonder how some of my classmates found their way to culinary school.

My classmate Tommy Kim’s road to ICE could not be more different than mine. After 9/11, he decided to join the Marines and served tours in both Iraq and Afghanistan. While deployed, food was a frequent topic of thought and conversation. “I was constantly dreaming about all the wonderful foods I missed while I was away and hungry. You'd be surprised how much we used to talk about food while deployed. It was always about girls and food — but mostly food, haha.”

Tommy’s military experience served as the unexpected catalyst for his own food journey. Time spent fishing and hunting, while based in North Carolina, deepened his appreciation for food and nature. Deterred by the long hours and tireless work of professional cooking after serving six years in the military, Tommy decided to pursue a more lucrative career in medicine.

However, just before med school interviews, Tommy’s inner voice took charge and he decided to pursue food.

He explained, “I had realized I was not really following what my heart desired. This was my tipping point. This is when I told myself to find that one thing that I knew that I had to be. That I had to stop being arrogant and stop thinking that I had to be something incredible. To be humble and to only express myself with what I love without care of what anyone thought of it. It was food and nature, it was something I found that brought me true joy.”

Fulfillment was the driving force behind my classmate Liz Bossin’s decision to pursue a career in food. People don’t often associate culinary arts and finance, but Liz discovered that her passion for food, love of hospitality and talent for relationship building could provide her with a unique edge in food and finance. After graduating from Villanova with degrees in both political science and philosophy, Liz worked as a legal assistant at a large firm in NYC. She quickly realized that law was not in her heart.

“My job was extremely demanding – I regularly worked 60-80 hour weeks and got absolutely no satisfaction out of it. I quickly realized that if going to law school meant slaving over monotonous documents for the world’s biggest corporations, I wanted no part of it.”

Liz’s tipping point came when she took a knife skills class at Brooklyn Kitchen in December. A conversation with the kitchen assistant who had recently finished culinary school in Paris resonated with her. Liz knew that she didn’t want the career of a traditional restaurant chef. Rather, she was interested in food styling, working in a test kitchen, writing or owning her own specialty shop.

She never considered going to culinary school until hearing the kitchen assistant talk about her career options after exiting culinary school and it didn’t involve working in restaurants. Suddenly, Liz realized that culinary school “made so much sense for launching a fulfilling, long-lasting career guided by her passion.”

Inside Kelly's kitchen: her Julia collection

Don’t be fooled — it isn’t easy to just follow your passion. Most people never get this opportunity. Some never even discover what it is. And when you do find it, you will always have voices telling you why you shouldn’t.

Liz, Tommy and I come from vastly different backgrounds. What we share, however, is our inability to ignore our love of food and the unique circumstances that led us to ICE at the same moment in time.

So here we are, three passionate foodies who finally got the timing right. To me, “getting the timing right” means doing what you want, on your own terms, when you’re ready.

You make the hard choice to change careers or go back to school or move across the country. And then you’re in it and you realize you absolutely could not be doing anything else. I think I’m getting a little bit closer to my Julia tattoo.

Ready to launch your culinary career with ICE? Click here for information on our career programs.

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