1. why culinary? R&D?
It just kind of happened. High School years were pretty tumultuous for me and I did not have much focus on anything except cutting school, skating, and a bunch of other "stuff" that I'll let you fill in… It was 180 degrees of what my earlier years were growing up with my grand-parents and not for the good. So in order to support some expensive hobbies I needed more cash than I was currently bringing in. On my 15th birthday, I started my first paycheck job in a local restaurant with white tablecloth dining and a lounge. Even though I knew I would be a dishwasher to start, I had no idea what I was getting into… You know, TV food network was not around back then and the only Chefs I had experience with were Julia Child and Chef Tell, so I did not know the first thing about a commercial kitchen. What happened over the next several months was as if I had found my calling (or it found me). I was in awe at this new environment I was in and pretty soon moved from being a dishwasher to a busboy. I was driven to work as much as possible and was making serious cash but that quickly became replaced by the need to get even more injections of the adrenaline of this place. The only way I can summarize it is by echoing what Bourdain wrote about. It was that to a "T" … Sex Drugs and Rock Star lifestyle (at least with the waitresses) which was an overdose of what I was looking for as a pretty bad teen-ager. Then something shifted… I was asked to help do some prep work in the kitchen by one of the cooks that must have seen through right through me. . I actually went back into the kitchen as a prep cook every weekend the rest of the time I worked there. It was like I was sucked back in time to my earlier years growing up with my Grand-parents. Raised by them until I was 14, meal-time was a big deal and a lot of great memories and experiences revolve around food. I used to get on a chair and watch my Grand-mother while growing up and she did just about everything from scratch. Now I started remembering what she cooked, how she cooked, the dinner parties for their friends and I was moved into a whole new focus. Basically, it was a comfort area for me and as my high-school years passed and I moved through various stations in the kitchen and becoming a kitchen manager at age 17. I realized that this could be a career path. Still had the crazy lifestyle but it was tempered by wanting to learn everything about food and cooking. I had become passionate about food and an adrenaline junkie from the nature of the business. I am lucky, "cause if I was not introduced to the restaurant life, I would probably be a statistic for some sociology class somewhere…
As for R&D, well that is another major life change/epiphany. It was 20 years of that lifestyle; working like I was the energizer bunny; moving every two years to a new place for a new job; a failed marriage; and frankly approaching a mental state similar to baked Brie that I literally through in the towel for cheffing. I still loved the business, passionate about food, yet I needed to gain more control and develop some areas of my life that I kept feeling like I was missing out on. A good friend from college kept asking me to join him in a concept development role for a global foodservice contractor and it seemed like it could be a good fit. In 2005, I made the leap and entered into corporate life. There was definitely some getting used to sitting at a desk 90% of the time (yes I am a desk jockey now) and working 50 hours/week versus being on my feet 99% of the time for 80+ hours/week. I feel like it was a very good career shift in that I am able to draw from 20 years of experience yet I benefit from the fact that it is a M-F gig.
2. what's your proudest moment in career?
I actually have two that come to mind almost simultaneously…
The first is when I was getting my graduate degree in Culinary Education and as my final project; I developed and launched a culinary training program for a local community center. It was one of the most challenging, yet rewarding, things I have done. In summary it was a six week, entry level cooks training program for immigrants and refugees with the intent of providing the basic skills so they could get jobs in the foodservice industry (think prep cooks in hospitals, hotels, commissaries etc.). These students were all English as second language (most could not even say hello) when they would enter the program. Additionally, there was no budget (meaning no $$$) to start-up and run the program. I worked with equipment suppliers to donate just enough commercial equipment to simulate a small commercial kitchen in this community center and since this was a non-for-profit venture, the program qualified for food donations from the local food bank. The first class had 13 participants and we all quickly realized that food and cooking was just about as international a language as the language of love. They learned how to use, clean, and maintain commercial equipment; knife-skills; measurement and recipe adherence; cooking techniques and even learned how to work as individuals on a team. Every day, the true test was feeding the rest of the community center's 150 students lunch that was prepared as a mystery basket from food bank donations every day. The first class all had jobs lined up for the end of their six weeks, thanks in part to local chefs in the area that came by the center to see the program in action. The main reason this still sits high on my list is because the program is now a 13 week program, still being run at the same center. http://www.gencenter.org/?p=programs_workforce-development
The second moment: My grand-father, although very supportive of me, could not get over the process of becoming a chef… He was a union worker all his life, and if you worked more than 40 hrs, well you got paid overtime. On top of that, I had received a Master's Degree and the fact that at one point after that I was only making minimum wage as a line cook, had him so befuddled that many times he just shook his head in disbelief when we actually would see each other. What he did not understand was all of the "silent benefits" I was getting, working for great chefs and very prestigious operations. Well this seemed to have all changed when my parents brought my grand-parents to Florida for a visit while in my first Executive Chef gig (The River Club of Jacksonville). I invited them if for a "chef's table" on an extremely busy Saturday night. While seated in the middle of the kitchen, directly in front of the A la Carte line, the four of them were treated to the controlled chaos of dinner service for two dining rooms and a banquet for ~300 ppl, orchestrated by me and performed by my brigade. There were no edits or hidden happenings from them… They saw the action and heard the chatter that goes into keeping everything in motion; and experienced a nine course meal that was prepared a la minute based on what my whim was at the moment (my cooks really LOVED that!). Again, my grandfather just shook his head, but this time with tears and one of the biggest smiles I can remember. He got it; it finally clicked with him and I can't tell who was more proud from that moment forward.
3. what do you wish you invented?
Everything I read about in Fast Company magazine. My relationship with that publication is love/hate. I am truly inspired by the entrepreneurs that are featured in that magazine but could just kick myself for not finding the courage to take risks like that. Usually, by the time I finish reading it cover to cover, I am talking to myself in sentences that all start with WTF.
4. when introuduced at a cocktail party, describe what you do in three words.
Value Optimizing Foodservice.
I usually get the WTF puzzled look when I tell people that, but it is a great conversation starter. Although I do miss the reaction from when I used to say "I'm a chef at such-n-such" (especially the glisten in the eyes of the ladies within ear-shot, but don't tell my wife that!)
5. what book are you reading now?
The End of Overeating: Taking Control of the Insatiable American Appetite by David Kessler. It is a real eye opener on how we (Americans) have become the fattest nation. As a chef, it is a serious conundrum: I want to make the best tasting food for my patrons and I need to generate more and more sales in order to grow the business. Where is the line drawn between an individual and the industry taking responsibility for obesity? It has absolutely made me more aware of how I eat. http://www.amazon.com/End-Overeating-Insatiable-American-Appetite/dp/1605297852
6. secret addictions? guilty pleasure?
funny this comes right after me telling you the book I am reading… My addiction is food! Growing up, food was my comforter and I was surrounded really good homemade food. Some good and bad came out of that! I eat just about anything because I was exposed to everything growing up and if it was on my plate I had to eat it. And to this day I am a proud member of the clean plate club. The down side, is that eating is my comfort zone, so instead of reaching for the blankee as a kid, I was reaching for the cookies that were in the cupboard. And I always eat as if I don't know that I am getting another meal. I have not figured out why I do that yet, but I think it is a result of that damn clean plate club!
As for guilty pleasure, I'll give you my top ten, in no certain order…
Small Batch Kentucky Bourbon – Woodford Reserve is a fav
Ice Cream – has to be 16% butterfat – prefer no nuts in it unless it is pistachio or butter pecan
Hand-cut French Fries – If they are not fresh fries, I don't bother with them (Julienne cut frites are my fav especially when some are well done and some are clumped together)
Hamburger with Applewood Bacon, Sautéed Onion and Extra Sharp Cheddar – On an everlasting quest to find my favorite burger joint
Beer – Guinness is great for pairing with a meal but I really like a very hoppy IPA
Fresh Herb – nuff said
Foie Gras – Seared over chilled, but anyway is better than no way…
Bacon – Neuske's slab, oh yeah
Dark Chocolate – again, no nuts please, in chocolate bar or drinking chocolate or chocolate Milk
Coffee – no sugar, no cream, Black and Bold, like I like my…. Er, never mind
7. your getting ready to be a father, is that going to change the 'cocktail behavior', and or 'secret addictions'?
Right now I am saying no… but that is yet to be seen. I pretty much keep the libation to weekends. As for the guilty pleasures… can't see changing who I am.
8. What song best describes you?
The Simple Life by Joanna Pascal. She is a local (Philly) Jazz performer that is able to take me to wonderful places by her music. This song is all about what I am working to get back to and hopefully in time for our child to experience it. It's all about tomatoes and mashed potatoes…
9. Best meal ever?
This actually makes me laugh, sorry… Jennifer loves to eat as well, but a little more finicky (kinda like a five year old sometimes) so cooking for her can be a little challenging. I know I have done good when half way through the meal, she will exclaim "this is the best ever"! If I don't hear that, the meal was a dud, at least in her mind. I must say though, in the 5 years we have been together, I think I am batting above .500!
As for me, that is extremely tough. I have had some exceptional preparations of food, courses, meals and overall dining experiences. I can't even pick one because that would do a disservice to so many others that I have had.
10. words of wisdom?
Although no one can achieve perfection, if one pursues perfection, then one will most likely achieve excellence.
11. favorite thing to cook at home?
Anything in a cast iron skillet… I have two that I got from my grandmother, and they get used for everything from bacon & eggs to apple pie. I also really like to roast a whole chicken. Something about the simplicity and satisfaction that it brings through the aromas and flavors. Not to mention while everyone else is finished eating and sitting happy, I am usually in the kitchen picking the carcass clean.
13 biggest influence?
I have a personal influence and a professional one
My personal one is my grand-father who passed away in 1999. He instilled in me a work ethic that to this day I cannot shake and he was the most humble person I have ever had the chance to know. He was a strong provider for his family and always stood up for what he believed. He loved food and was always extremely gracious to my grand-mother for taking care of him. He was a true gentleman and had the greatest ability to warm a room when he entered. I will never forget the day that I held his hand while he gave his last breathe… I think I'll make some ice cream tonight in his memory. He loved ice cream.
My professional one is Lawrence McFadden, CMC. If there was ever one person that I would equate to Lance Armstrong in the Culinary world, it is Chef McFadden. I met him by chance while on vacation visiting a friend from college that happened to be working for him. I went in to work with my friend on day one of vacation just to check things out and wound up staging the entire week… This chef was different than any I had ever met. At the time, I was an Exec Sous at a private club in Boston but on the last day of said vacation, McFadden asked if I wanted to come work for him, line cook… minimum wage. Two weeks later, I was moving to Jacksonville FL. Fast forward a few years and a few gigs as an Exec Chef, I went back to work for him at the Ritz-Carlton, Naples where I had the chance to see him train for and achieve Certified Master Chef designation. To this day, he is Chef and the one that has taught me the most about culinary technique, flavors, presentation and most of all, determination in the pursuit of perfection.
Charles "Chet" Thompson
'Fork and Tongue' has the pleasure of introuducing our readers to a great Chef and culinary mentor. Chet was kind enough to take some time and give us feedback on his personal and professional experience in the industry. Chet's current position is Director of Food and Beverage Development for Aramark in Philadelphia, PA.
