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HULETT PIONIEER; Feb. 2007
INTO THE FRYING PAN...with Chef Dean Coronato
Everybody can cook because everybody has to eat. That has been my philosophy for more years then i would like to admit. i really believe that my love of cooking started at an early age at my grandfathers bakery. I remember the sights and sounds and the hustle and bustle of the kitchen commonly referred to as the "Back of the House" and of course the smells, sights and takes of all that hard work displayed proudly out in the "Front of the House". Preparing Food for other people is an amazing challenge because everyone has an opinion of what is "good", "wonderful" or the "best they ever had" and of course the other side of the coin of what is "fair", "OK" or the "worst they ever had". As a chef you learn to accept either side graciously but the most dreaded is "that's not how my grandmother makes it". My Advice is to make whatever you are cooking yours and no one else's. With a little patience, some practice and of course some help from people who have gone through it already, you will slowly see your " oh I make that the best" list grow.
I remember the first time i was asked for a recipe. It seems like forever ago, but it was for Crabmeat Stuffed Mushroom with a Brown Butter Lemon Sauce. It was on the menu of the first restaurant i worked at after completing cooking school. i wrote the recipe down to the letter and gave it to the customer that asked for it. Most chefs do not leave out the secret ingredient when giving recipes for the simple reason that although you will make it at home because you like it you will come out to eat at a restaurant for the pleasure and experience of dining out.
After handing over the recipe to the joy and a million "thank you's" from the person requesting it i remember saying, " in one year or less the only thing your stuffed mushrooms will have in common with mine is the mushroom." "You will have made it your own" and that they did. I had the pleasure of having their stuffed mushrooms at a party they invited me to and the mushrooms were stuffed with lobster and the sauce had capers and a lemon wine reduction. They were excellent but no longer were like mine, they had made them "their own".
Do not be afraid to try new things and experiment. Cooking should be done with the same passion you put into all of the things you do. I hope I can inspire, advise, educate and spark the interest in all who cook with our weekly column. Please do not be afraid to ask a question. If i do not know the answer (and i do not pretend to know it all), i will find it. I look forward to giving some tips, suggestions, a little food history and a recipe or two.
Whether you are planning an intimate dinner for two or a party for 100, we look forward to helping.
Grazie, Tutto Mangiare
Chef Dean
The Ponderosa Cafe & Bar
307-467-5335
307-467-5379 fax
ponderosacafe@hotmail.com
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