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Success Stories  |
Chef Denise Norton Graduated from The Cooking and Hospitality Institute of Chicago: 2001 Describe Flavour Cooking School. Flavour is a cooking school for the recreational chef and a retail store. It is a place where people can eat and share their passion for cooking with new friends. The kitchen is warm, inviting, and above all, a comfortable place to build confidence in your cooking successes. Classes are designed for all walks of life - beginners, children, professionals, vegetarians, wine lovers, carnivores, couples. . .and the list goes on. Reason you chose to attend The Cooking and Hospitality Institute of Chicago? I was a disenfranchised CPA (accountant) at KPMG. I realized that I wanted to explore my artistic side. I chose The Cooking and Hospitality Institute of Chicago based on proximity, reputation and the affiliation with Le Cordon Bleu First cooking experience? I was 10 years old making pancakes for the family. . . and making an utter disaster of the kitchen. First job in the industry? Flipping burgers at Burger King! Moment you knew you wanted to be a chef? When I began to explore and take some recreational classes I realized that I could combine my love of cooking with my knack for teaching. Biggest influence? Patsy Rogers, my surrogate mother, shared her love of cooking, passion for food, and hobby of gardening with me when I was in my 20's. Grant Achatz, chef at Trio, is another great influence. I admire that at his youthful age, he has a talent for making food art on a plate - it is absolutely amazing. Mentors/favorite chefs? Donna Hay, an Australian chef, who has her own magazine and has written several books. Donna has a knack for simplicity. On the other hand, I'm also inspired by Charlie Trotter because of his complexity. Most fulfilling part of the job? When students come back to class and tell me that they have made something I taught them and it turned out amazing. It is the moments when students are inspired to cook and recognize that they have a talent within them that are the most fulfilling. Most challenging part of the job? Juggling recipe development, writing a calendar, doing accounting work, and teaching all at the same time. I'm always trying to find 48 hours in a day. Future goals for your busines and career? Ultimately I would like to open more schools. In the short term, I want to write a cookbook and incorporate our most tried and true recipes such as Grandma's Pot Roast or American Apple Pie. What do you look for in a potential employee? More than anything, it is a willingness to jump in and do anything it takes to get the job done. Advice to another chef planning to open a cooking school? You have to know more than just how to cook. Running the school involves everything from being an accountant, to an advisor, to a purchasing manager, to a dishwasher. You must be willing to wear a lot of hats . . . . and mop the floor at the end of the day. Is there anything you want to tell current The Cooking and Hospitality Institute of Chicago students? Go above and beyond what they expect you to do in class. For example, when they ask you to create your own side dishes work hard at - do research, find unusual or different recipes that you may find a challenge to do. Don't make steamed green beans! You will get out of it what you put into it. What can young chefs do today to reach their goals? Get an education. Take the other disciplines at school seriously such as Purchasing, Guest Services, and Food and Beverage. A restaurant or school doesn't exist on cooking alone. In order to succeed you have to do many things. Favorite ingredient? This is so difficult! I'll have to say good quality olive oil. Favorite kitchen tool? Microplane (if you don't know what this is - come see me at the school). Most useful kitchen tool? Global 8 inch Oriental Cook Knife. Favorite Thing to Eat When Nobody is Watching? Pizza. Favorite Thing to Eat at the School? Risotto. Favorite dish to prepare? Chef Bacztub who taught me the miraculous world
of braising. I love braising short ribs. If you were not a chef, what would you be? Probably an interior designer - I designed the school! - By Erin Lough |
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