Moving from the graduate seminar room to the culinary school kitchen, one of the biggest adjustments for me has been learning my place in the kitchen hierarchy–at the bottom. The professional kitchen is not a democratic place. When the chef de cuisine ask you something, you respond: “Oui, Chef!” There is little room for discussion, and most of what a cook does is follow orders. Creativity and innovation are not for the chef de partie, and most certainly not for a culinary student like me. Part of my apprenticeship is learning to follow orders and execute them quickly with precision. There was not much of this mentality in the participatory graduate seminars that I ran at Boston University. Sure, I was in charge but my job was to encourage everyone to share their thoughts and insights. These last two weeks, I have encountered another form of teaching and learning that is very different from my norm.
Not only is the professional kitchen reshaping my way of thinking, it is changing my way of doing. I am learning that it is sometimes best not to think too much. Trusting that my body knows how to julienne carrots rather than pausing to consider the historical origins of this culinary term was a stepping stone in reprogramming my mind and body this past week. Being thrown to the bottom of the pile and moving outside of my usual ways of doing have been a little disorienting but this experience is also teaching me new ways of understanding and communicating. The view is different from here and I have to learn on the line.
My first week of culinary school at Ducasse Education has left my mind spinning and my feet throbbing. Adjusting to a new type of work and different rhythm of life were just two of the challenges.
On the first day of class, I felt as if I was learning to walk again–try to imagine a big baby with a giant chef’s knife in her hand. It was a bit terrifying. When I looked up from my chopping board, I saw nine other students with eyes wide open trying to find their legs in the kitchen. I was not alone in my experience.
I am with my brigade. We are learning to work together, communicate and give each other a hand as we carry out the many complex tasks that each day throws us. From stirring the pot to mopping the floor, culinary school and working in a kitchen is not an individual experience.
As the chef instructor tells us to cook with all our senses and not follow the recipe too closely, all the members of the brigade are all working together to reshape our way of seeing, smelling, tasting, touching and hearing. We are relearning ourselves through food.
It is time for the next chapter! Today I leave Boston for Paris. I will be taking a 2-month intensive culinary course at Alain Ducasse’s culinary school. This is something I have dreamed of doing for the past 15 years. In spite of my recent neglect of this blog, I plan on turning over a new leaf–I will chronicling my experience of culinary school here.
In September, I am moving back to Lyon, where I will be a fellow at the Collegium de Lyon. This is the opportunity I needed to continue my historic and ethnographic research on the cuisine des mères lyonnaises and women who cook professionally in France. I will be putting my new culinary skills to work in the field.
April 11 – “Wild ferment: constructing nature, obscuring labor in the natural wine movement” at the American Ethnological Society Spring Meeting in Boston, MA, April, 11-12, 2014 – 10-11:45am session “In/visibilities and Un/accountabilities in Food”
May 25 – “Teaching Italian Culture through Food: An Anthropological Approach”, American Association for Italian Studies Conference, Zurich, Switzerland.
May 26 – “Vino e cultura: un progetto di antropologia dal vigneto al bicchiere” Patrimonio immateriale e antropologia dell’alimentazione, Università degli Studi di Milano, Bicocca, 14h30-17h00, Edificio U16, aula 14 (IV piano) – Via Thomas Mann 8, Milano, Italy.
June 5-8 – Umbra Institute, Food Conference, Perugia, Italy, Keynote.
I do like to brag about my students in general, but this time they have done something truly awesome: The Graduate Journal of Food Studies launched today! This is a peer-reviewed food studies journal produced and reviewed by grad students. Boston University’s Gastronomy Program sponsored this first edition and our students did a wonderful job from research and design to reviewing and editing.
Have a read and spread the word. The journal is looking for new submissions for their next volume.