Internship!?!?!

As you may have heard I said what mattered to me was not getting money, but working and lucky for me I have some resources, anyway I was trying to get a hold of a Chef Jason Keiffer (http://chefkieffer.blogspot.com/), but was having some difficulty getting any info, but after a couple of days of looking i had finally found it, here is the are the emails that fallowed:

Hello Chef Kieffer,
My name is Ethan Dutcher and Nancy Weller suggested that I should talk with you about the possibility of an internship with you up in Park City. I am finishing up my first year with the MATC Culinary program and would be grateful for the chance to work with you.

Thank you
-Ethan Dutcher


Hello Ethan,

My team and I would love having you aboard. Is there a good time that you can visit our facility and chat with me?



Namaste

CHEF JASON C. KIEFFER

HEALING PALATE
Enlighten the Mind-Nourish the Soul



Great! Sunday (the 1st) would work best, but I would be able to make Saturday (the 30th) if we do it sometime past 5:00 PM.
Thank You
-Ethan Dutcher


Thank you Ethan. I will be in the office/kitchen on May 1st Sunday. Let's move forward on this date at the Park City Medical Center at 9:00AM



So yah! sounds great I am so happy, but the big problem is gas money, I am almost sure that this is going to be an unpaid internship so I will have a lot of trouble getting it. but things are looking up for me, I am way excited and I will tell you guys all about it when I get back on Sunday.

The discovery -The VERY beginning - Part II

After those lemon bars I did work harder, but it did not feel like work... it was just fun. I mostly made cakes and desserts, but that soon transformed into baking, I loved making baguettes and other fun breads, and after I came home from San Fransisco all I wanted to do was make sourdough. Unfortunately sourdough seemed a little out of my reach and it was not long after my mother made a deal with me that I would lose interest in baking. She bought a book of beginner recipes and told me that if I could cook my way threw that book that she would take me to the Chefs Table In Orem, which is the only fine dining restaurant in Orem/Provo, so I was pretty excited. I remember getting 3/4 of the way threw that book when I started to do a little more complicated recipes. after I got done with the book I was not only able to go to the chefs table, but my mother was able to set it up so that we could talk to the head chef, Chef Kent. We talked for over an hour, but the thing that I really remember, the thing that I carry with me to this day is that expectations will make are break you If you don't live up to them then you are a disappointment, no matter how good you are, if you meet them then you are okay at best, but if each and every time you exceed them... then you are truly great. I use this in everything that I make, I have not yet achieved this, but I will get to that point no matter what.

The discovery -The VERY beginning - Part I

I titled this post "The discovery" Because I remember the first time that I had discovered cooking and it was undoubtedly the best thing that has ever happened to me.

I fist started to play with the Idea in seventh grade, as most seventh graders I hated homework and I loathed math so the thought that I could cook all day instead of going to some collage to do more papers, projects and math, but at that point I wanted to be an animator, I would make stop motion with Keynote and sprites with my best friend Andrew, but being a chef was always at the back of my head when I was thinking about my future. the point that I vividly remember is when I was at my house with my friend Terrin when my parents where gone. although we would usually stay out of my house when it was only us because we where convinced that a monster was living in my house, but the hunger for lemon bars helped us overcome the fear. this was really the first time that I had cooked without someone to tell me what to do. something you must know is that I am massively dyslexic, and when I read that you needed to put in 1/8 teaspoon in my lemon bars i read it as 1/8 cup... as I am sure you can tell those lemon bars where inedible to say the least. as I was cleaning up when my mom got home I remember asking her why cooking was so hard, why I could not just make a something and letting it flow she told me that if I keep working at cooking then someday I can just flow, I can make something on the fly without restraint. I remember thinking that I will get to that point no matter what.

Where I am Now, Lots of Passion and No Job.

For my first real post I will talk about where I am at this moment in time (April 13, 2011). I am currently attending the culinary arts program at MATC in Lehi and I love it, great kitchen and I am contently learning new things, but I have become unsatisfied with what I have, I long for a job. Considering that I am a junior in high school that is proving to be difficult. I am a little obsessed with Japanese food, Cajun food and Indian food. As I said lots of passion and no job and it is killing me! It is not the lack of money that gets me, it is the lack of importance that I feel because I am not working, to put it simply to me food is life, and when I not in the kitchen working I am lifeless... what can I say? I am a kitchen addict. I am preatty sure that the problem is with me though, my standards are too high, I will NOT work at a fast food "restaurant" and at the very least I am willing to settle for a line cook at a local owned restaurant, so yah the problem is me.

lately I have been having trouble knowing were I want to live when I move out (and I am counting down the days!). San Fransisco, Seattle, Chicago, LA, New York! there are so many choices, and only until a couple of days ago did i realize that I should see what restaurants would take me, and that will decide where I live. Most people my age don't have to worry about this stuff, they usually just go where there collage is, but I am not going to collage and I am already going to culinary school and I need to get more experience working in real restaurants instead of sitting in some room as some stuffed up french teacher tells me how to cook.

so to sum it up:
On the end of my first year at culinary school
Looking for a job with no success
Worrying about where to live
Junior in high school
16 years old

I Should Introduce Myself, My Name is Ethan Dutcher and I... am Culinary Titan... Well... Not Yet.

I guess I should start off with a simple hello and welcome, as you may have noticed I am a 16 year old Aspiring chef, I live in Mapleton (close to Provo) Utah (Sigh... why utah? do you live in Utah? have you ever been to Utah? if not let me tell you, food is not the highlight of this place. fry sauce and funeral potatoes are the staple of Utah food, need I say more?). This blog is about me and my Culinary journey, what I think, What I do and how I do it. I will post something every week perhaps it will just be a couple of interesting things that I have learned this week.
Well, Welcome to My Life we will see how I do and how hard it is trying to become a chef.