Aliments of a Dream: Becoming a Professional Chef
By Cassaundra Brooks
“Hmmm…I’d like to go to cooking school.” This was the persistent thought that eventually led California resident Rebecca Chazan to pack up and move to Arizona just over a year ago, with supportive husband Manny and six children in tow. In October of last year, Chazan took on yet another full-time job: culinary student at the Scottsdale Culinary Institute (SCI). Working and raising her children during the day and attending culinary school at night, Chazan relied on her family for assistance and support.
“I cried all the way to school the first day,” Chazan says of her first of many 58-mile drives to SCI. She felt pangs of guilt at being away from home for such long hours, and worried whether at nearly 40, she was capable of starting something new. Considering that Chazan received the highest grade in all her classes but one, and that she was accepted onto a full staff at Binkley’s in Cave Creek for her externship, it is safe to say that she not only started it, but accomplished her goal and excels in it as well.
After the school’s career services gave a high recommendation of Chazan to Chef Kevin Binkley, also an SCI graduate, he granted Chazan a one-day trial at his French restaurant. She survived her thirteen-hour-long Saturday night, and when he offered her a three-month externship, she happily accepted. “I’m so thrilled to have this opportunity because every single person in his kitchen is extremely talented,” says Chazan.
Chazan has always enjoyed cooking and baking, especially for others. She has created cakes for friends’ weddings and fund-raisers after some cake decorating classes, so it was no stretch for her to branch out toward the culinary route in school. Though she still enjoys making pastries and baking other goodies, and incorporates them into her other jobs, she prefers the excitement of being a culinary chef. December marks the completion of her school training, and while Binkley’s may opt to keep Chazan on as a chef, graduation will at the very least provide an associate’s degree in culinary arts as well as a Cordon Bleu certificate.
Although SCI is affiliated with the famous French cooking school, students are not required to extern or take positions at French restaurants. The institute merely ensures that classic French techniques are taught. Chazan, who likes almost all food, admits to being partial to “French, buttery, rich foods—anything with truffles in it!” But don’t wait for her to open a French restaurant—she says that opening any restaurant is a big financial risk, and that option is out for her.
However, working in a small, personable bistro or restaurant where she can interact with the customers is definitely in. And she’s getting in some practice—her externship at Binkley’s requires her to work not only the kitchen, but also the front of the house. Then, of course, there’s always the lure of Food Network stardom.
“The nation became a group of foodies, thanks to the Food Network,” says Chazan, who is an avid fan of the network. Watching Emeril has become a bedtime ritual for her and her children, and the show extends to her own kitchen. Chazan’s work is also her favorite pastime. At home, she can cook with and for her family. If Mom makes mac ’n’ cheese, everyone expects multilayered, multicheese macaroni. Frozen dinners and boxed meals are not staples in this house.
Chazan’s children are also catching the cooking fever. Two of her little girls have recently declared chef as their future profession, and her oldest son loves to bake and make pastries.
“My kids have unbelievable tastes,” Chazan says. “My 5-year-old is a rib connoisseur.”
Rebecca Chazan’s success shows that although male chefs outnumber the females, women can match men in being incredible professional chefs. It also presents a prime example of someone who pursues and captures a dream while balancing a full life and a family. As Chazan herself says, “If you want something bad enough, you’ll do whatever it takes. I like the ‘do whatever it takes’ attitude!”
For information on the Scottsdale Culinary Institute, visit chefs.edu.