10.05.07
An Offer I Had to Refuse…
About two weeks ago now, I had the second of my cooking classes up in Bedford, PA. The first class had a waiting list that was almost long enough to fill the second class, so we just decided to run my first class over again for those who couldn’t fit in the first time around. Apparently my first class received such rave reviews though; this class had a waiting list of its own! Ahh, the cost of fame…
 Scolding my class for not using enough wine in their food. I am firm, but fair… Photo by Ken Sepeda |
I wanted to give this second class a little something different, so I was going to make a different risotto recipe - risotto with pancetta and asparagus - but asparagus was just too far out of season to find anywhere. So I had to stick with my original recipe of saffron risotto with shrimp and marinated artichoke hearts. (Oh darn…)
Like my first class, the group really involved themselves in the class, laughed at my jokes, and asked questions about things they were interested in. I was worried when one of the first questions was, “What species of pine tree to pine nuts come from?” (Answer: “I have no fucking clue.”), but I covered for it well enough and the rest of the questions were more manageable. In the end I did receive a round of applause and everyone was effusive in their praise both of the food and my presentation.
 Ladies, ladies please! There is plenty of me for all of you! |
The first surprise of the night came shortly after the end of the class when one lady came up to my demonstration table and asked me to sign her recipe packet. Yes ladies and gentlemen, for the first time in my life someone asked me for my autograph. Next stop, Hollywood! 
A few more people came up and asked me specific questions about the dishes I’d just demonstrated which I was happy to talk with them about. It was in this series of conversations that the next surprise of the evening occurred. A man came up - who knew my parents actually - and asked me if I would consider moving to Bedford. My raised eyebrow must have shown him that my interest was indeed piqued, so he continued. Some friends of his have recently renovated a hotel in Everett, PA, and they had a chef lined up from Pittsburgh who fell through. He wanted to know if I wanted to be the head chef at this new hotel/restaurant.
Not only had I been asked for my first autograph, but my first attempt at being “poached” had happened as well. Simply put, he was trying to steal me away from my job and give me the ultimate promotion in the culinary profession. I’ve been a professional chef for just under 14 months, and I have been offered my first executive chef position. I dare say that’s not bad by any measurement.
But I had to tell him “no”. There are three good reasons:
 How could I leave all the glamour of teaching behind?… Photo by Ken Sepeda |
1. I like living in DC for now. While I have mentioned before that I have no interest in working in downtown DC, the DC area still has many fabulous restaurants to work in and learn from. I’m situated in a great place to start my career and continue forward in the years to come. And the job I have in DC right now is one I love. It’s not every job that lets you make your own root beer and saw pig heads in half. And I get to do these things without the pressure of it being all on me if they fail…
2. I don’t think my wife and I are ready to move just yet. Not only do I have a good job, but my wife has a fabulous job that she is advancing in as well. Just because I have a good lead doesn’t mean she does, and I am not sure what Everett, PA holds for her as far as her career is concerned.
3. Most importantly, I just don’t think I’m ready for it. I’ve learned so much and come so far in this past year, but I know my limitations. Someday I’ll be able to open my own place, I know I will. But today is not that day, and neither is tomorrow. I’m not going to fall into the trap of setting phony deadlines for myself, so let’s just say that I know when the time will be right. And when it is, I’ll be open to such offers.
But until then, I’m just going to have to enjoy the fact that at least people are asking if I’m interested. I guess I’ll just have to pass the time holding more classes and signing more autographs!
 The obligatory group shot with my class. I’m the guy in the chef’s coat in the front… Photo by Ken Sepeda |
Stumble it!
Eize said,
October 5, 2007 at 9:38 pm
Wow, you’re famous! Can I have your autograph, too? On a colored photo of yourself?
With the exception of a recent cold war between us and a client, I’m pretty content with where I’m at, too. Friends of mine, though, want me to look into teaching abroad. The offers are getting tempting…and I do kind of miss teaching (well, maybe not the disciplining high school kids part). But it does feel great imparting knowledge to others, doesn’t it?
Lindsay said,
October 6, 2007 at 1:41 am
Mostly pinones (pine nuts to those of you not raised by some Hispanic dude out on the Colorado Plateau) come from Pinus edulis, common name Pinon pine. [I don’t know how to insert a tilde over the n, but you pronounce that with a y. So pinyones, and Pinyon pine.]
Go look on wikipedia for more info (if you care). http://en.wikipedia.org/wiki/Pinyon_pine
My dad and I like to go out in the Fall and shake the trees. If you just want a snack you just look in the dirt and pick up dark, heavy nuts, the lighter colored ones are usually empty. If you want to collect a lot of them, you lay a sheet under the tree and shake the branches and then separate out the cones and the needles and branches from the seeds. I always laugh when I see them for outrageous prices in the stores.
Anne said,
October 6, 2007 at 2:51 am
You really have come a long way! Good job!
Swan said,
October 6, 2007 at 8:18 am
That’s really amazing, Matt. Your choice to change careers gets validated time and time again–I’m so happy for you.
If I ever become rich and famous, I’m gonna hire you as my personal chef. Not only are you a kickass chef, but you are friggin’ entertaining and a downright charming person. However, I do realize the one caveat to your coming aboard the Swan entourage is that I’ll have to bring pig back into my life. I’m working on it . . .
Eize said,
October 7, 2007 at 9:11 pm
OT: Remember that “delightful” sorbet from Battle Turkey? Someone came up with a more grotesque concoction in Top Chef: BACON AND AVOCADO ICE CREAM!!! The poor kids who tasted it were wiping off their tongues with napkins, poor things! Personally, I think it needed more avocado to get rid of the bacon-y aftertaste. XD
Que horror!!!
Chef Matt said,
October 9, 2007 at 10:20 am
Eize - If I could afford a color photo of myself AND a pen, I would be happy to oblige. But you’re absolutely right about how great it feels to share what you know with others. Just ask Rachael Ray. She doesn’t know shit, and is happy to share that with us!
Lindsay - I consider myself well-informed now. Thanks!
Anne - How far I have come, and how fast are really shocking to me. I think the support of fans like you have helped me along tremendously, so thanks!
Swan - I would like nothing more for you to be rich and famous if only so that I could be your chef so as to hang out with you all the time! But when you say “bring pig back into your life,” are you referring to the food - or me?…
Eize - Wow, I do remember the turkey ice cream, and I shuddered at the thought - but this sounds like it might be even worse. Much like my game of “bacon, cheese chocolate or olive oil,” I would say that “avocado ice cream” is something that is NOT improved by bacon. *shudder*.
Eize said,
October 9, 2007 at 10:11 pm
Hmm…what about cheese and chocolate ice cream? *ducks for cover*
To counterbalance these nightmarish creations: I found an outlet at a mall that sells pricey ice cream. Seems justifiable, considering what was used to make some of them. I mean, would you say no to Irish Fudge (Bailey’s ice cream + fudge bits = OMGWTF YEAH!!!!)? Or Reeses ice cream (malt and vanilla ice cream with bits of Reeses)? There was one (forgot the name) that was heavenly dark chocolate with brownies. Yum!
Gotta get back there at the 15th…hee~!!!