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28
April – June 2014
www.deltalivingmagazine.com
Okay, I think that’s enough of
the cons. Believe it or not, that is
just the tip of the iceberg.
The Pros:
Within the hotels, the travel op-
portunities are immense.You’re al-
ways able to stay at any one in the
U.S. or abroad for free or for an
amazing employee rate.
You will meet and experience
vast cultures from its occupants.
Plus you will also receive some of
the best training in the hotel field.
Once you understand the hierarchy,
the opportunities are endless. I sug-
gest beginning this journey in a 4
or 5 star hotel if possible.A well-run
hotel kitchen could improve the
chances on accomplishing the goals
you’ve set for yourself. A wealth
of culinary & organizational blue-
prints to soak up. The networking
possibilities are also endless. That
was how I ended up in France
and South Africa.Your Rolodex of
names would, could and should be
vast.
If you really, truly love to cook,
you will learn more than your
mind can currently fathom, thus I
urge you to get a strong foundation
of the basic French culinary tech-
niques.
You will begin to learn the
world of wines, as wine is food and
the buzz is just a bonus.Why certain
foods go well with certain wines
and step out of the reds with meats
and whites with fish-box.We all are
students in that area as it is as deep
as the culinary knowledge you seek.
Your palate will expand to first
understand and then enjoy authen-
tic foods from other cultures you
only dreamed of eating. For exam-
ple, Indian, Chinese and Latin cui-
sine outside the U.S. are a whole lot
different than that in the U.S.; a real
mind and eye-opener.
Eating together with someone
who doesn’t speak you’re language
is amazing. “The food on the din-
ner table” crosses all boundaries and
borders.
I urge you to never say no to any
food, except if you went out with
Andrew Zimmern of Bizarre foods,
but even he’s tried some things I
possibly would. For instance I have
had mamponi worms in South Af-
rica.
Once this journey begins, you
will grow your collection of cook
books like you never have before.
You will come across music that
you never considered listening to
or even heard of.You will see some
of the most beautiful art, too. You
might get the opportunity to learn
a new language, new culture or new
custom, because you have to when
you live and work in that country.
You will be introduced into the
world of cocktails, not jack and
coke, or gin and tonics, but liqueurs
you have never heard of, let alone
tasted. You’ll understand the dif-
ference between a mixologist and
a bartender. I’m sure you’ve been
a customer where they are, but it’s
different when you begin to learn
what they actually do, i.e. making
their own bitters, etc. – it’s as deep
as wine and food.
You will have an entirely new
appreciation as a customer, thinking
twice before getting upset about an
evening gone wrong.You become a
more generous tipper as well.
So you see Rita, there is so
much involved. You will be put
through the ringer; under more
pressure than you’ve ever imagined,
your patience will be tested and
you’ll be baptized by fire.You’ll be
yelled at, cussed at, things will be
thrown at you.You will see blood,
sweat and tears.You’ll be laughed at,
gossiped about, physically handled,
you will be offered every drug
known to man with some sort of
cocktail accompanying it- while at
the very same time you will laugh,
eat some of the best and most ex-
pensive and rare food you ever will
try, taste wines that are older than
you (and that you can’t afford and
probably will never see again).You
will go to the greatest parties, see
the most beautiful homes, rooms
and kitchens. All of which could
very well happen on the same shift
in one 24-hour period and if,AND
I MEAN IF, Rita, you wake up the
next day and think, “I had a great,
fun, eventful day yesterday” and go
back and start it again, then you
have what it takes.
“I urge you to never say no to any food, except if you went out with Andrew Zimmern of Bizarre foods, but
even he’s tried some things I possibly would. For instance I have had mamponi worms in South Africa.”
One of the many street cooks in Mérida, Mexico making
tacos.
Chef Mark Anthony with two locals from the state of Chiapa, Mexico
in full normal dress.
“Assemble the Chariot” (L-R) Ilya Kolozs and Chef Mark Anthony en route to Progreso
Yucatán, passenger class.
Photo by Chef Mark Anthony
DELTA DINING