I have to apologize for the three-week lapse in postings, but the time has...oh...I guess it's only been a week.
*Sigh*...You ever notice how slow time seems to move when you are getting near the end of one thing and are excited to move on to the next? That's where we are right now, and thankfully Chef Shane is keeping us busy with interesting cooking and timely observations as to what we can expect to find when we move into the professional side of our work. I'm thinking I might try a dinner at his restaurant to see how things are in the real world. Don't suppose I'll get a student discount, though.
Our world for the last 11 months has revolved around the Gros Bonnet kitchens and our education in the culinary arts. I've made several references over this time as to our experiences with the facilities, equipment, and personnel here at the school, and this seems a good time to offer up some advice as to how the school can improve it's image and very likely it's enrollment. I will offer up my unsolicited opinions in the spirit of helping to improve what will in four days be my Alma Mater.
1. Buy some new stuff, already! Functionality is the most important aspect of kitchen equipment, I get that. What I don't see is why when something wears out, or is no longer serviceable, it can't be replaced promptly. Keeping a chinois with a hole in the bottom is just silly.
2. Clean it up. I see no reason for the kitchens and entire school area to look like a converted storage unit for closed restaurants. Need some ideas on how to accomplish this? Ask Chef Chad, his Bake Shop is beautiful.
3. Get the students out there. In the past, groups from Gros Bonnet have participated in culinary competitions and demonstrations, so why did you give up on that? Get them involved and keep it interesting.
4. Aim higher in recruiting. Why be satisfied with starting classes of 8 to 12 students (knowing that most will be gone by the third rotation) when with moderate effort and the current popularity of culinary subjects there could be nearly twice that number?
5. If you've got it, flaunt it. One tremendous benefit of being here in Honolulu is the chance to brand your culinary training with the local and Pacific Rim influences that dominate our regional cuisine. I know that being "classically trained" means a focus on older methods and cooking styles, but would it hurt to switch that horrible week of aspic and pate' for a week of Asian style or even Hawaii-specific foods? Most people attending this school remain in Hawaii and will be working here, and as a guy that is moving away after the course is over, I fully intend to use as much of this local flavor as I can no matter where I end up.
6. Keep your faculty intact. Chefs Klaus, Sigi, Shane, Chad, and Masa (despite the communication gap) are all excellent teachers in their own way. Keep them motivated, let them hold to their standards, and for Gods sake, get them the supplies and ingredients that they ask for. With the experience and information these teachers are able to offer, the students will learn as much or as little as they are willing to learn.
I have great respect for the Chefs, management, and staff at the school and offer these comments in the spirit of constructive criticism. I am no expert in The Industry, but with a few years background in sales, marketing, and training I feel like this school is just cruising in low gear when it could be reaching for more.
Just a short blog for this week, as I'm saving up material for the big After Graduation Special Edition of The Innocent. Anyone here on Island that would like to attend the graduation ceremony, here are the particulars:
Thursday, December 15th, 2011 at 6 P.M.
Gros Bonnet School and Kitchens
1431 S. Beretania Street Honolulu
PH: (808) 591-2708
As there is limited parking at the school, please try to arrive a few minutes early. Really, though, parking shouldn't be too bad as there are only a few of us left to graduate.
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