Reflections

By John Kinsella, CMC, WGMC, CCE, AAC

Time goes by so quickly. It seems like just yesterday that I first put on a set of whites and joined our profession. In reality, it was 55 years ago when a terrified young man walked into a kitchen with seven other apprentices. The thing I most remember wasn't the incredible smells and hustle and bustle of the kitchen, but the terrific amount of discipline that was applied in every area as we worked. Of course, this was the brigade system, with its rigid chains of command and specialists such as pastry chefs, sauciers, poissoniers, bakers and butchers all working toward producing the best food in the world for the guests.

Because of my chef, Rene Le Bec, I was exposed to the finest style of cooking, and I quickly learned respect for rank and stature. I also learned that reading was one of the most important skills, and I was required to take state examinations every year during my apprenticeship until I mastered each area necessary to become a successful cook. So, the first five years of my professional life was a constant learning process during which I absorbed knowledge from great chefs like a sponge.

After my apprenticeship, and on the advice of my chef, I went to Paris and Lyon, France, to learn traditional French cooking. When I returned to London, I was conscripted into the British Armed Forces, where I stayed for the next 13 years. I was fortunate to work in officers' quarters, producing fine foods and service. During that period of my life, my learning lights were working overtime, and I was able to complete the master-chef exam and become a certified teacher. During my time in the service, I traveled to many countries where I had the opportunity to learn new cuisines: India, Malaysia, Egypt, Singapore, Hong Kong, Africa and others. I remember chef telling me that knowledge of these cuisines would be the pinnacle of my learning life, and how true that was.

After leaving the service, I worked in grand hotels, fine-dining restaurants and large banquet facilities, leading a brigade in each place. As I progressed in my career, I learned that education was still the most valued part of being successful in the industry, so I went back to school and got my degrees. For the past 25 years, I have been teaching at Midwest Culinary Institute, developing a program that began with seven students and today has 700. Thanks to my students, I have become an avid competitor, and I'm reminded that I still have a lot to learn.

I have been honored to cook for some of the most famous people in the world, including members of the British Royal Family, stars such as Marilyn Monroe, and Bill Clinton when he visited Cincinnati during his presidential campaign. I have hosted a radio show for 10 years, made media presentations on television and become a successful author. Not bad for a skinny kid who just wanted to learn how to cook, and was lucky to be surrounded by some of the finest chefs who ever lived.

Somebody once asked me how I'd remember my career. I think the simple answer is, and I quote Escoffier, "The world's greatest chefs are the world's greatest cooks." My career is the greatest learning curve that any human being could ever experience. Just think of it; there was never one day the same, thanks to the superb people I have worked with and met. Most importantly, I was given a chance to make a difference in many people's lives.

Chef Le Bec, thank you for giving me a wonderful life behind the stove. You will always be my second father, and you are the greatest human being I have ever known because you gave me my future. You are my culinary father, my friend and, most of all, my second soul. I will always love you and your wife Yvette, for when the fears of a youth were apparent, you gave me the opportunity to either be successful or fail, but in our family, failure wasn't an option. Rene and Yvette, until I die, I will be your apprentice, I will be your storyteller and I will, for the rest of my life, say every night, God bless you, Papa and Mama.