Word: chefs
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...juniors recovering from the rush of recruiting season, it might seem hard to imagine quitting a coveted consulting job to work in a restaurant kitchen. But Joanne B. Chang ’91 did just that when she left McKinsey to pursue her dream of becoming a bakery chef over a decade ago. Chang, who now owns her own bakery, first entered the culinary world by writing letters to restaurant owners in Boston promising that she would “work hard and do whatever you want.” Chang told her unlikely story to nearly 30 female students...
...fortune is up to you: the color red and number eight are lucky. 11) What’s bad luck? Leaving chopsticks upright in a bowl of rice. 12) Defy Western manners: eating with your mouth open is acceptable. In fact, slurping hot noodles is a compliment to the chef. 13) Get your cup of joe before visiting the Forbidden City: the Starbucks there has been removed. 14) Afraid to hawk a loogie in Cambridge? Let it fly in Shanghai. It’s all the rage. 15) In Beijing, the 22nd of each month has been designated...
...dozen rejections later, she went to dinner at a small steak restaurant in Arlington, Va., a “down and dirty 45-seat place with an open kitchen.” When the chef came to her table that night, McCulla explained her interest in cooking, one fostered by years of helping her family in the kitchen, a semester abroad in Paris, and other gastro-centric international travels. She asked if she could work there. The chef, thinking it over for a moment, replied, “You show up on Saturday and I’ll give...
...McCulla returned on Saturday and the chef put her on key lime pies and focaccia bread. Instead of leaving after 60 minutes, McCulla stuck around for the next seven months. Working the front station during the busy dinner rush once a week, McCulla became the de facto expeditor. She was in charge of realizing the chef’s exhausting goal of turning every ticket—restaurant-speak for completing every order—in twelve minutes...
...through her restaurant stint, McCulla picked up two other night jobs: working for a pastry chef and doing culinary research for the food writer Joan Nathan. For one, she scaled batter and dough, working the 35-pound mixer and experimenting with decorating. For the other, she dove into 14th century French cookbooks looking for the origins of foie gras. (Turns out it may be a descendent of Kosher meat preservation techniques...