Thanks to a life changing back injury which resulted in an ill-fated, but fun as heck running, hot sauce shop, I finally took Alton's advice and enrolled in culinary school. About a year later working in the school's store room, I found that I had so much fun educating the hapless students who came in looking for extra ingredients ordered by their chef instructors that I made it my ultimate goal to become one myself.
I spent the recommended 5 years time sloughing through the culinary industry rising to the rank of sous chef when I got the chance to go back home to teach at the very same culinary school where I got my degree in Hospitality management. When the school, which was a for-profit institution, finally closed after tons of pressure from the Federal government, I found myself wanting to continue teaching. But all of the culinary schools were either shutdown or over an hour away commute. So I found myself working as a freelance restaurant consultant, which opened me up to a bunch of culinary experiences. Finally, in 2019, I found a new home as a culinary teacher... for high school students!
Anyways, I know that this is a really long setup for a review of a book written by Alton Brown. But feel like I should mention all of this because the Food Network legend is my biggest inspiration as a culinary teacher. I use humor, games, videos, props and unusual facts to help inspire those called 'Generation Alpha' to want to become the next generation of chefs. With cell phones, the threat of Ai destroying the restaurant industry as we know it, and a general disregard for hard work, it's a very difficult task. Thankfully, growing kids love to eat and TikTok for all it's annoying little habits, has done more to inspired young people to go experiment with their food than just about any reality series hosted by Gordon Ramsay, the late Anthony Bourdain and Guy Fieri combined.
This book is comprised of essays written by Brown primarily for this volume. It's not a collection of works he's has previously published in other publications. Here, Alton reflects on how his past history both involving and separate from food inspired him to go to culinary school for his second degree in order to change the scope of the traditional cooking show with his brilliant series Good Eats. Alton also looks at food portrayed as in books, TV and movies, his thoughts on the future of the culinary industry and potential trends we might see on our dining room table - that is if communal eating is still destined to be a thing in 5-10 years. He also postulates his theory for teaching the next generation of cooks and chefs.
This was the chapter of which I was most interested in seeing how I stacked up. I mean, I asked the guy nearly a quarter of a century ago how do I become the host of my own cooking show and while I don't have a weekly series on cable or the Internet, I am hosting my own cooking show 3 times a day, 5 days a week; barring summer break, teacher work days and those blessed school holidays!
Alton says that to be an effective teacher you must entertain, engage and empower. I try so hard to do these 3 things. I've been trying my entire career as a culinary teacher which I have been doing for just about a decade. At least my wife thinks I do these well. And I do have contact with some of my students years after they've graduated and I am not just talking about being friends with on Facebook.
I love teaching and I try to learn from my mistakes. During my first day as a high school teacher, I got all high and mighty about the term 'Chef' and told a couple swaggering teen boys who declared themselves to be chefs that they hadn't earned the title. Needless to say, I didn't connect with those 2. But I have learned that when a kid calls themselves a chef, they're not attempting to challenge my skills, knowledge and experience. They're showing a passion for an art form that one day they might want to make into a career.
From this read, I didn't even know Alton Brown wasn't really a chef. Nor does he want to be referred to as one. He considers himself a 'food educator.' And for the sake of pretension, true chefs don't refer to themselves as that, I learned. For the most part, I refer to myself as a culinary teacher or instructor. But just as. French teachers have their students call them Madame or Monsieur, I do have my guys call me Chef. It's my way of making our Culinary labs as real world approached as possible by maintaining Escoffier's kitchen brigade system. I've stepped away from the ego trips for the sake of making a quality impact on my students and their career goals.
I approached this book as a student coming back to his mentor after years in practice for a refresher course on whether or not the pupil had achieved a job well done. I still fight with feelings of inadequacies because I've never once ever been mentioned in the same sentence as any teaching award, much less even been nominated. But I feel like I've lived up to Sensei Brown's philosophy on the culinary world and how to teach it. Have I made mistakes? Oh, yes. But I think that my philosophy on how to make cooking and eating even more fun and exciting than it already is, was thanks in very large part to Alton Brown.
If you became interested in cooking around the turn of the 21st century, during the heyday of the Food Network before it became all about competition instead of creativity and love of the food, whether you became a culinary professional or not, you need to read this book. Use it as a reference to see how well you did over the years. Did you pick up the baton from Alton and his predecessors? (In my case, that would be Julia Child, Martin Yan, Jeff Smith of The Frugal Gourmet and Chef Masaharu Morimoto.) Or did you let the pursuit of perfection kill that spark of passion for cooking?
We've all had meals that missed the mark. I still remember the third meal I ever tried to make after becoming a foodie. My wife and I still talk about how terrible it was. But despite injury and a lack of time, I still haven't given up trying to make my next meal my greatest work of culinary art. And I've got Alton Brown to thank for it and I think you can too when you pick up this 2025 dissertation on the state of the world of the culinary arts.
Worth Consuming!
Rating: 10 out of 10 stars.
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