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NEWS / WEDNESDAY, JULY 7, 2010 / THE UNIVERSITY DAILY KANSAN / KANSAN.COM
JEFF LEWIS
Chef, co-owner and concept developer at Anglers
1004 Mass Street
"People ask me if I've been to culinary school. I could have gone to three culinary schools in the time it took to get my industrial design degree," Lewis said.
Eight years working his way up the kitchen hierarchy taught Lewis a lot about the business by working with other talented individuals. But he also gives credit to his University education. In his last semester of college, he started creating and executing the plan for Angler's.
"I applied the industrial design process into my cooking. You refine and refine and apply that to the kitchen," he said. "That is why my approach is unique and I take it and apply it to my composition of food. I see food in three dimensions."
Lewis understands the strain and demand that this kind of career can place on a person.
"I was in a three-year relationship until two months ago and probably
still would be if I wasn't a chef and in this business."
He said, in all fairness, it probably should have ended sooner because his job was at a point where it demanded seven days a week, full-time, from him.
He said this is not a hobby and that the chaos and the pressures of the business demand emotional, physical and mental labor.
"Every chef has a different approach," he said. "That begins from experiences at home, including the social and cultural experiences a person goes through."
Beckerman graduated from the University with a degree in philosophy. He said he enjoyed both academic and kitchen life. But After working eight years in kitchens, five of them at Free State, he said he's at a crossroad.
HAL BECKERMAN Kitchen manager of Free State Brewing Company 636 Mass Street
"When I got to a certain point,
I had been working here for three years and I was getting two weeks' paid vacation, benefits and I was getting paid well. I asked myself if there was a point in leaving."
He's thought about going back to school, but nothing has lit the fire under him yet.
Behind the scenes the kitchen is a working machine, full of people who make up the necessary parts to produce a wonderful and tasty product - your dinner.
"Mom and Dad said, 'never play with your food.' They were wrong. Always play with your food," he said.
Beckerman said the kitchen staff may joke around, but a huge sense of accomplishment comes from getting through a busy night with a group of friends.
"It's about being Peter Pan. 30 is the new 20. There's a certain camaraderie amongst the boys in the back," he said. "When you're sitting next to this sweaty guy all night cooking, you become family."
JACK LOW Sous-chef at Teller's, 746 Massachusetts Street
Low said there is a certain amount of natural ability involved in cooking. He hasn't had any formal culinary training.
Low started at the University, transferred to get an associates degree, returned to the University for computer engineering, and soon realized he wasn't meant for an office job. Instead, he wanted to be where his grandfather had been - in the kitchen.
"My grandfather owned a restaurant and, ever since, I've wanted to cook. He's been my inspiration. My mom told me I was 3 years old the first time I said I wanted to be a cook."
Low said he would still like to go to culinary school after his wife graduates because any experience learning how to do more with food is good experience.
BRADY MARCOFFE Cook at 715 715 Massachusetts Street
"I feel you learn more working under a chef than going to be trained somewhere." Marcoffe said.
Marcoffe decided to put down his college pursuits for kitchen life when he wasn't accepted into the KU School of Business. He now has five years of experience under his belt.
"This is a lifestyle of love," he said. "One-hundred-and-thirty degrees for eight hours."
Marcoffe said if someone decides to get a culinary degree it should be from a top culinary school. A degree gives a cook a better chance of becoming a chef, directly out of school, he said.
"Don't do it unless you're ready to get your ass kicked in a hot kitchen 50 hours a week," he said. "If you have an absolute desire to do this, then start now."