Cooking Up a Culinary Career
by Robyn Tellefsen
"I'm the sole culinary resource for our restaurant," says Dan Coudreaut, director of culinary product development for the Texas-based Metromedia Restaurant Group. "I'm also the culinary resource for people in the mailroom," he jokes. "I get questions as I walk down the hall." But when it comes to food, Coudreaut doesn't mind being the one in-the-know. He wears a chef jacket to work each day, proud to bear the identity of culinary expert.
And why not? He's responsible for designing recipes for Ponderosa and Bonanza Steakhouses worldwide. "I work in a test kitchen to experiment with different ways of cooking things," he explains. "I try to design recipes that are as simple as possible." no matter how you slice it.
Coudreaut has had plenty of time to practice, since he began his professional culinary journey when he was just 14 years old. He worked as a pot washer in a restaurant kitchen, and loved it. "I enjoyed the energy of the kitchen, because there was something new going on each day," he says. Even before his many dishwashing, waitering, cooking, and catering jobs, he knew he had a passion for food. "It was always in my blood," he admits. "When I was 10 years old, I would make myself sandwiches with the bread lined up and toasted correctly. I would even cut them diagonally and put a toothpick with an olive on them, just like in magazines."
Coudreaut's fire for food hasn't cooled, even after spending most of his life in the kitchen. "When I come home from 14 hours of work, I still cook," he reveals. "It's inborn."
Food Lovers Unite
Aspiring to cook in Coudreaut's kitchen? "Get an education," he insists. He studied business at Westchester Community College in New York, and later headed to the Culinary Institute of America (Hyde Park, NY) to hone the art and science of his cooking skills. "Thirty years ago, [culinary] employers would ask where you worked last. Now, they ask where you went to school," he shares.
Plus, gravitating toward food might be your meal ticket, he says. "The industry is booming, because people are eating out more often," promises Coudreaut. And, he insists, there's more than one recipe to the top. "There are so many different things to be: research and discovery chef, club chef, food designer... you can customize your path. There's room for creativity."
And why not? He's responsible for designing recipes for Ponderosa and Bonanza Steakhouses worldwide. "I work in a test kitchen to experiment with different ways of cooking things," he explains. "I try to design recipes that are as simple as possible." no matter how you slice it.
Coudreaut has had plenty of time to practice, since he began his professional culinary journey when he was just 14 years old. He worked as a pot washer in a restaurant kitchen, and loved it. "I enjoyed the energy of the kitchen, because there was something new going on each day," he says. Even before his many dishwashing, waitering, cooking, and catering jobs, he knew he had a passion for food. "It was always in my blood," he admits. "When I was 10 years old, I would make myself sandwiches with the bread lined up and toasted correctly. I would even cut them diagonally and put a toothpick with an olive on them, just like in magazines."
Coudreaut's fire for food hasn't cooled, even after spending most of his life in the kitchen. "When I come home from 14 hours of work, I still cook," he reveals. "It's inborn."
Food Lovers Unite
Aspiring to cook in Coudreaut's kitchen? "Get an education," he insists. He studied business at Westchester Community College in New York, and later headed to the Culinary Institute of America (Hyde Park, NY) to hone the art and science of his cooking skills. "Thirty years ago, [culinary] employers would ask where you worked last. Now, they ask where you went to school," he shares.
Plus, gravitating toward food might be your meal ticket, he says. "The industry is booming, because people are eating out more often," promises Coudreaut. And, he insists, there's more than one recipe to the top. "There are so many different things to be: research and discovery chef, club chef, food designer... you can customize your path. There's room for creativity."
Facebook
StumbleUpon
Delicious
Tweet This!Sound Off! Post Your Comments
You are not currently logged on. Please login to add a comment.
Request Free Information
on Colleges Near You
Find