Application Essay

In the short time that I’ve been cooking in professional kitchens, I’ve gathered quite a repertoire of culinary role models. Among the ranks that I revere are the prodigious chefs I’ve worked under, certain shrewd food writers and, of course, a few celebrity chefs. The pantheon of individuals who have influenced my culinary philosophy grows by the day. Most of the new arrivals can fit into at least one of the above mentioned categories. The man who I credit with greatest affect on my fledgling culinary philosophy, however, fits into none of them.

Richard Raney*, my culinary hero, works the pantry station at the Black Cat Bistro. Those who have not had the time to get to know Richard are likely to overlook or even avoid him. He started at the Black Cat after finishing a year in prison for some un-named felony. Though he will often cite his experiences “at the pen,” I have never found out what exactly it was that put him there. He carries his cell phone on him at all times and, in any given day, will have sent (during service) at least two dozen text messages to an equal number of women. Taking this uncharacteristic behavior for a role model into account, why on earth would I consider Richard a culinary influence? One reason- his pursuit constant perfection.

One night I walked over to his (always) impeccably clean station and watched him put together the most amazing charcuterie platter. It was just slices of sausage, pate, and some bread, but it was one of the most beautiful things I had ever seen in a kitchen. Every meat slice was folded perfectly, every piece symmetrical. Your eye couldn’t help dancing around the platter. Richard stepped back from the plate, made an imaginary smacking motion, looked at me and said, “That shit, that’s crunk.”

And he was right, it was perfect. From that moment on, no matter what I was making in the kitchen, Richard would always be in the back of my mind telling me to make everything, no mater how mundane, as perfect (or as crunk) as possible.

I do not know where I where I will end up after I graduate from the CIA. In my dreams, I would be working in fine dining, learning and working my way up until I have the knowledge and experience to start my own successful restaurant. I know that lofty goal will be hard to attain, it may be decades after my graduation before it is realized. I also know, though, that wherever I am, whenever I’m cooking, I will always remember Richard. It doesn’t matter what it is I’m preparing or who it’s going out to. The relentless pursuit of excellence, that elusive goal, will keep me going during the longest and hottest kitchen hours.

*name changed for privacy