Trial by Fire: Taste of Miami Culinary Stage (or, Pamela is a newborn culinary groupie)

At the end of class on Friday, one of the school’s staff members popped into our classroom looking for some last-minute volunteers for a travel trade show on Sunday. Volunteers would be assisting a couple of Miami-based chefs with a live demo.

Perhaps it will not surprise most of you (i.e. Mom, anyone who has even been in a class with me, or really anyone who’s been around me for 5 minutes) that I am an insufferable suck up and joiner. “Tally Ho” is a nickname given to me by Carrie.

Dressed in my chef’s jacket and new clogs (because I really just couldn’t do the “Forest Gump” shoes anymore) and toting my knife roll (hoping nobody would challenge me to a gang fight on the subway) I made my way to the Javits Convention Center determined to make myself useful, despite my 3 days of culinary school experience. One of my fellow classmates and relative culinary newbie, Robert, was also there, so at least I wouldn’t be the only one looking overly excited and clueless.

I leared very quickly that enthusiasm was key, and the chefs were appreciative of this alone, which is good because my personal shortcomings felt especially large in two areas. One – the lingo I haven’t picked up yet. “Bain Marie” is the term for what I might otherwise call “that cylindrical buckety thing” and “speed rack” is certainly more efficient language than”the tall wheelie tray situation.” Two – I am often in the way. Half the time I instinctively knew how to be helpful, but when that instinct eluded me, somehow I managed to be right in the middle of all the traffic.

Nonetheless, I had a great time helping Chef Anthony Velasquez plate some tasting samples of Parsnip Risotto with Florida Stone Crab.

Plus I got to take a good portion of some of those components home with me. And a bottle of wine offered by the volunteer coordinator, Adeena.

And then I signed up for every other volunteer opportunity between now and July.

Chef Anthony

Robert is unafraid of shrimp

Parsnip risotto. It's what's for lunch.

This entry was posted in Uncategorized. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s