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Chef Career Interview
John Bubala is the owner of Open Kitchen Chicago, a culinary consulting company that handles restaurant design, menu/recipe development, and business development. He became an adjunct chef in 2006 at Kendall College in Chicago, where he develops and teaches culinary students in courses such as Modern Mediterranean and Advanced Sauces.
Chef Career Path
As with a lot of people in the culinary arts industry, John was born to be a chef.
“My parents, siblings and basically my whole family are in the people business, so that’s where I ended up.” John worked at a family-owned restaurant when he was a kid, and he has worked in the industry for the past 25 years. “Plus,” he laughs, “I love to eat.”
As for which area of the culinary arts that John chose, being an executive chef was really the only option.
“I don’t have the patience to be a pastry chef,” says John. “That is all about being precise in everything you do; it is a much different environment than my field. As for becoming a research chef, something inside of me is just not ready to become one yet because I’m not ready to lost the interaction with the customers.”
Chef Experiences
John has worked as a chef, opening chef, executive chef and owner of many different restaurants, including the Boston Harbor Hotel and the Four Seasons Hotel in Boston. “I was the executive chef of Marché in Chicago from ’93 to ’97, and I was the chef and owner of Sinibar, a French café in Chicago, from ’00 to ’07.”
He’s also been invited to participate in over 40 fund-raising events.
John teaches and develops culinary courses at Kendall College in Chicago, and he does restaurant consulting through his company Open Kitchen Chicago.
Why does he still enjoy being a chef?
“I love the interaction with people from all over the world,” says John. “I can travel the world within the confines of my own restaurant. Travelers love to tell you about where they traveled and where they ate. You get pretty accurate descriptions of worldly food, and you can share those stories with other guests and workers.”
Chef Degree Programs
“People start too early in the culinary arts,” remarks John. He says that students should get some develop independent life skills before they get out of school.
When pursuing a culinary degree, though, John says, “The most important things are the three R’s: Reading, reading and reading. Reading is very crucial in culinary education; people need to know things about culinary arts before going into the field.”
The best way to do this is to read restaurant articles and know the history of the industry.
John says, “That makes life so much easier before going into an interview.”
Chef Job Description
Currently, John is both a teacher and restaurant consultant.
“With teaching,” says John, “I get the opportunity to give back to the next generation of culinary students and share experiences with them. Cooking practices are the same all over the world. Students need to know the basic practices before they start so that they’ll be set for their future jobs.”
As for restaurant consulting, John helps people find the ropes in the industry. “I hate to see people make dumb mistakes in a restaurant, so I do my best to help. I’m able to help new owners navigate the thousands of things that people need to do to open a restaurant.”
Running a restaurant is a complicated process, and John aids them in understanding the numerous problems.
Chef Career: Steps to Success
“Have an open mind because even though the food products don’t change, people’s tastes and trends change,” John says. “As you grow older, the smarter your parents become. Their advice starts to make sense and becomes important: Study hard, go to bed early, work hard and listen.”
John also says to just do as you’re told. “Show up on time everyday, keep your mouth shut and take notes. That’s the truth.”
Chef Job Opportunities
People go to culinary school all the time, but only the really gifted ones have the talent and skills to keep a job once they graduate. John teaches students at Kendall College exactly what to expect in their career.
“We just try to help people survive the job once they get into it,” says John. “Culinary school is short, so there isn’t a lot of time to develop the talent. If you actually pay attention during those two years of schooling, the world is yours.”
John stresses that if you just put the work into your craft, a career in the culinary arts should be easy.
“Culinary school is about using your hands and not cutting your fingers off,” he says. “There are no rewrites in this field. Focus, read and pay attention, and you should be fine.”
Chef’s Future Ambitions
Despite all the prestigious jobs that John has held, his dream job is quite simple: “A clam shack in Nantucket, serving soft shell clams with tartar sauce and lemon wedges. Cold beer, shorts, a Nantucket red T-shirt, my 1970s Cooperstown Pittsburgh Pirates hat, and my wife.”
Advice for Prospective Chefs
“Never be afraid to try new things,” says John, “unless you’re allergic. A mind is a terrible thing to waste, and so is your palate.”
John warns against many of the entry-level jobs in the culinary arts now, saying that they are, “pre-programmed, pre-packaged disco rock.” Chefs still have to learn the basics, which are using the five key ingredients: carrots, celery, potatoes, garlic and onions. If a chef can master these things, he or she can make just about any entrée delicious.
John also emphasizes the necessity of networking.
“Culinary students should get to know the chef and management at local restaurants,” he says. “Just say you are a culinary student, and they might help you out.Students should also look for restaurants working at charity events because the restaurants rarely turn down volunteering chefs, and this helps with networking.”
