TODAY, WE'RE COOKING UP SOMETHING THAT MIGHT
TEMPT YOUR APPETITE, BUT AS YOU CAN SEE, WE'RE
NOT IN A KITCHEN...YET!
BECAUSE WE'RE TALKING ABOUT WHAT IT TAKES
TO MAKE THE KITCHEN YOUR MAIN DOMAIN.
HERE WITH MORE IS CHEF DAVID PANTONE, DIRECTOR
OF CULINARY EDUCATION AT THE LINCOLN CULINARY
INSTITUTE.
HE HAS THE RECIPE ON HOW YOU CAN OBTAIN A
TOP NOTCH EDUCATION TO BECOMING A TOP NOTCH
CHEF.
GOOD MORNING!
GOOD MORNING, OLGA.
THANK YOU.
I'M SO GLAD YOU'RE HERE BECAUSE I LOVE TO
COOK!
ME TOO!
(LAUGHTER).
NO, I KNOW YOU DO, AND I HEARD YOU'RE GREAT.
I GOTTA--.
PRACTICE.
--ASK YOU SOMETHING.
YEAH, PRACTICE MAKES PERFECT, RIGHT?
ALL THOSE COOKING SHOWS THAT I SEE.
I LOVE THEM ALL.
SOMETIMES I JUST DON'T THINK THEY'RE REALITY
BECAUSE, YOU KNOW, HELLO?
YOU KNOW?
DRAMA, DRAMA, DRAMA.
DRAMA, DRAMA, DRAMA.
THE DRAMA'S GOOD, BUT YOU KNOW, WHEN SOMEONE
IS STARTING OUT AND DOING THAT TRAINING, WHAT
CAN THEY EXPECT, I MEAN...WHEN THEY GET STARTED?
WHEN THEY GET STARTED THEY NEED TO HAVE THE
PASSION AND THE DREAM AND THEN THEY COME TO
SCHOOL AND WE CAN TAKE IT FROM THERE.
WE PULL THAT OUT FROM THEIR HANDS.
TEACH THEM IN THEIR HANDS AND THEIR EYES,
WHAT TO LOOK FOR.
SO, WE GET THEM ON THE RIGHT TRACK.
AND PASSION IS REALLY IMPORTANT WHEN YOU'RE
MAKING FOOD BECAUSE I'VE SEEN PEOPLE WHO MAKE
SOMETHING AND THAT PERSON WHO JUST KNOWS ALL
ABOUT FOOD, THEY COME AND THEY JUST RAZZLE
DAZZLE IT (SNAP) LIKE THAT.
YEAH, GRANDMA'S FOOD WAS MADE WITH LOVE, AND
WITH ALL THAT'S SO...THAT'S SO QUAINT, HOW
YOU SAY, NO.
THAT'S REAL.
YEAH.
IT IS. AND LET'S TALK ABOUT LINCOLN CULINARY
INSTITUTE.
TELL ME WHY IT STANDS OUT AND WHY SOMEONE
SHOULD GO THERE, BECAUSE EVERYBODY HAS SOMETIMES
A DREAM OF BECOMING THAT CHEF.
SURE.
WELL, WE HAVE GREAT CURRICULUM.
VERY, VERY DETAILED.
VERY THOROUGH.
WE HAVE AMAZING CHEF INSTRUCTORS, WITH REAL-WORLD
EXPERIENCE--.
MMM.
--THAT CAN TALK YOU RIGHT THROUGH IT.
THEY KNOW THE DIFFERENCE BETWEEN THE DRAMA
AND THE REAL WORLD AND THEY'LL TEACH YOU THAT.
WE HAVE BEAUTIFUL FACILITIES, AND THEN THE
WHOLE LINCOLN COMPANY HAS THIS CULTURE, THE
LINCOLN EDGE.
THAT'S MORE THAN JUST THE TECHNICAL SKILLS
THAT BRINGS IN ALL OF THE PROFESSIONAL SKILLS
TO TEACH YOU HOW TO SUCCEED IN LIFE TO GET
PAST YOUR OBSTACLES.
IT'S VERY MUCH A HOLISTIC APPROACH.
AND I HEARD IN A COUPLE LOCATIONS YOU HAVE
EVEN SOMETHING THAT YOU'RE GONNA ADD, WHICH
IS (INHALE) MY FAVORITE: (SINGS) PASTA!
LET'S TALK ABOUT THIS.
(LAUGHTER) WELL, IT'S NOT JUST...IT'S NOT
JUST PASTA--.
NOT JUST PASTA?
ITALY!
--BUT IT'S AN ITALIAN CULINARY ARTS PROGRAM.
SO YOU STUDY IN THE UNITED STATES FIRST, BUT
THEN YOU VISIT ITALY AND YOU STUDY IN ITALY
AND YOU DO AN INTERN OR EXTERNSHIP IN ITALY.
IT'S AMAZING.
OH, MY GOSH.
NOW THAT IS THE--.
YEAH.
--REAL BIG THING THERE.
THAT'S THE REAL DEAL.
GO TO ITALY AND LIVE IT.
NOW, HERE'S ANOTHER QUESTION THAT I HAVE.
A LOT OF PEOPLE FOR EXAMPLE THEY KNOW ABOUT
COOKING AND THEY'LL OPEN, LET'S SAY, A PASTRY
SHOP OR A CUPCAKE SHOP, AND THAT'S ALL WELL
AND GOOD.
THAT'S FINE.
BUT I THINK IF YOU'RE GONNA START, YOU SHOULD
COME KNOW THE WHOLE THING.
ALL AREAS.
THE MORE YOU KNOW, THEY MORE SUCCESSFUL YOU
CAN BE, THE MORE YOU'LL GROW.
IT'S FOOD!
ALL FOOD.
WHETHER IT'S PASTRY OR MEAT OR VEGETABLES
OR BEER OR WINE, THE MORE YOU KNOW ABOUT IT,
THE MORE OPPORTUNITIES YOU HAVE.
AND SPEAKING OF OPPORTUNITIES, I...BEFORE,
IT USED TO BE JUST KIDS GETTING OUT OF HIGH
SCHOOL AND THEN THEY ALSO WANT TO BECOME A
CHEF, AND THAT'S HAPPENING, BUT IT'S ALSO
KIND OF TAKEN A DIFFERENT TURN WHERE DOCTORS
AND LAWYERS--YOU'VE TALKED TO ME ABOUT THIS--NOW
SAY, "HEY, I WANNA DO SOMETHING ELSE WITH
MY LIFE."
SO YOU GOT ALL FACETS!
EVERYBODY FROM 17 TO 70 YEARS OLD, FROM RIDING
A BICYCLE TO SCHOOL TO DRIVING A MERCEDES,
EVERYBODY WANTS A LITTLE PIECE OF IT.
YOU...YOU HAVE TO HAVE SOMETHING THAT YOU
CAN LOVE AND BE PASSIONATE ABOUT.
IF YOU'RE GONNA DO IT SO MANY HOURS A DAY,
AND FOR SO MANY YEARS, YOU GOTTA LOVE IT.
SO IF SOMEBODY WANTS TO BE AN EXECUTIVE CHEF
FOR EXAMPLE, WHAT KIND OF COURSES WOULD THEY
TAKE?
THEY WOULD TAKE OUR CULINARY PROGRAM, WHERE
WE HAVE MEAT CLASSES, SEAFOOD AND POULTRY--.
MMM!
--CLASSES, VEGETABLE CLASSES, AND MANAGEMENT
CLASSES.
TO BE THE E, THE CAPITAL E IN EXECTIVE CHEF,
YOU HAVE TO HAVE GOOD MANAGEMENT SKILLS TOO.
I'M A CARNIVORE, DID YOU KNOW THAT?
I HEARD THAT!
(LAUGHTER).
I LOVE MEAT!
OKAY, AND FOR EXAMPLE, I HAD ONCE THOUGHT
OF BECOMING A CHEF, AND I LOVE TO COOK.
YOU KNOW THAT.
I'M NOT AS GOOD AS YOU, BUT I'M OKAY FOR,
YOU KNOW, FOR WHAT I DO.
A LOT OF PEOPLE WILL SAY, YOU KNOW, OLGA,
THERE'S NO TIME.
I HAVE OTHER OBLIGATIONS, I HAVE THE KIDS,
OR YOU KNOW, IT'S NOT LIKE THAT ANYMORE.
YEAH.
IT...IT IS POSSIBLE.
YOU'RE PUTTING UP ROADBLOCKS, OLGA.
(LAUGHTER).
WE TAKE ROADBLOCKS AWAY.
WE HAVE CLASSES IN THE MORNING, IN THE AFTERNOON,
IN THE EVENING, FOUR DAYS A WEEK, SO THAT
YOU HAVE ALL WEEKEND TO DO EVERYTHING ELSE
THAT YOU NEED TO DO.
WE ARE VERY COGNITIVE OF YOUR SCHEDULE AND
ALL OF THE REAL LIFE THINGS THAT GO IN THERE.
AND REAL LIFE WOULD BE FINANCES TOO. IS THERE
ACCOMODATIONS THERE AS WELL?
WITH AS MUCH OF AN EXPERT CHEF AS I AM, WE
HAVE EXPERTS TO DO FINANCIAL AID, AND ALL
KINDS OF LOANS, AND THEY ARE JUST FANTASTIC
AT THAT.
IT REALLY IS A GREAT CAREER.
IT CAN BE AND IT IS.
YEAH.
HOW LONG HAVE YOU DONE IT?
I STARTED WASHING DISHES 37 YEARS AGO.
WOW.
AND HAVEN'T LEFT THE KITCHEN YET.
THANK YOU SO MUCH.
VERY MUCH MY PLEASURE.
THANK YOU.
IT'S BEEN A PLEASURE TO HAVE YOU. AND OF COURSE
IF YOU'D LIKE TO LEARN MORE, (MUSIC) JUST
VISIT THE WEBSITE, IT'S lincolnedu.com, THAT'S
lincolnedu.com, TO LEARN MORE.
OR YOU CAN JUST GO TO OUR WEBSITE.
thebalancingact.com AND OF COURSE, GET COOKING,
RIGHT?
LET'S SEE YOU IN THE KITCHEN!
POW!
