An Interview with a Chef

Recently I had an opportunity to sit down with Michael Ferguson, father, sales manager, and Chef. Currently Michael is the Sales Manager for Hospitality Management Systems. They are the sole provider of MICROS POS systems. This is the computerized cash registers that the restaurant industry utlizes. Michael also sits on the Board of Directors for the Kansas Restaurant Association. His favorite past time is golfing.

1. When did you know that you wanted to be a Chef?
Hmm. I went to school to for mechanical engineering, which was my first career. I always liked to cook, and after a layoff decided to pursue cooking professionally. I figured since I had the opportunity to make a change, why not for something I love?

2. Where did you go to school?
I graduated from The Culinary Institute of America in Hyde Park, New York.

3. What were your expectations before starting school, and did they change once you were immersed into the program?
Since I was a career changer I expected that getting a culinary degree would expedite the learning curve and help me move up the career ladder quicker. It did indeed to that, and having a degree from the CIA helped open a lot of doors, but I learned even though I was educated, I still had a lot to learn. Being a Chef has little to do with education. It has everything to do with managing people, marketing yourself and your food, being profitable for your restaurant, and creating excitement that puts ‘butts in chairs”.

4. Do you have any advice for a beginning culinary arts student? Absolutely. Don’t try to be creative while your in school. Don’t expect to learn how to be creative. Don’t bend the rules of flavor. First and foremost; learn the fundamentals. Learn the basic techniques. How to broil, bake, roast, braise, fry, saute, steam, poach. Learn how foods adapt and react to each process. Learn how properly seasoned food tastes and feels. Focus on your palate. Follow the rules. Once you’ve become proficient in all of that, than and only then can you start bending the rules. That’s how you develop your own style. Take baby steps, and remember less is more and simpler preparations require more care and respect.

5. In school what was your favorite class and least favorite?
Favorite classes were Charcuterie and Garde Manger. Least favorite was probably Restaurant Law.

6. Was there a ‘aha’ moment in school?
I did a salt tasting once. Thirteen different types of salt. It helped me learn how to properly season. When something has the proper amount of salt, it has a certain mouthfeel to me. Has less to do with flavor, more with texture. Hard to explain but it may have something to do with umami.

7. Where did you work while going to school?
During school I worked on campus at the student pub and for a catering company called Market Basket in Franklin Lakes, New Jersey. I did my externship at The American Restaurant in Kansas City.

8. What was your first job out of school?
Entrementier at Eleven Madison Park in New York City. Was promoted to Chef de Tournant.

9. Where have you worked? Not counting the places before school, and the places mentioned above:

a. The Firebird, New York, NY
b. Tabla, New York, NY
c. Lidia’s, Kansas City, MO
d. Arrowhead Yacht Club, Lake Winnebago, MO
e. Cafe Allegro, Kansas City, MO

10. Have you had opportunities to work outside the U.S.?
If yes, how do you find those opportunities? I had two opportunities. One in Ireland, one in Germany. I turned both down. Wasn’t interested in leaving the states. They were from contacts within the industry.

11. Currently you are working outside of the kitchen environment, do you miss it? Will you be returning someday?
I do miss it. I promised my wife when she became pregnant I would leave the kitchen. I see myself returning someday. I’d like my son to be old enough for me to be gone and not be negatively affected.

12. How do you measure your success?
The restaurant industry is my true passion. Using my experience to help restauranteurs to become more efficient and profitable is the best way for me to judge my success.

13. My husband and I have set a date to open our restaurant, I have a little over three years. Do you have advice?
Funding, funding, funding. The number one main reason restaurants fail is lack of funding. Other than that, find out what your customers want. It doesn’t matter what you want to cook...your not buying it. Cook for them and always keep your standards higher than your best competitor. Good Luck!