The Love Of Playing With Food
There’s a joke among professional
chefs that explains the industry’s
hours are terrible, the work is hard and
you’re surrounded by knives, fire and
screaming waitresses – but at least
the pay sucks. So why does Staci Stengle love being a chef?
“When it’s in your blood you can’t think of anything else,”
she says.
She ought to know. Cooking first started taking hold
of Stengle when she was in high school. As a junior she
decided to pursue a chef degree. Because she had an uncle
living in New York, she was able to live with him the following
summer and work with chefs in a restaurant to get a better
idea of where her ambitions might take her.
“I loved it,” she says. “I came home, finished high school
and moved back to New York after graduation. I finished my
degree at the Culinary Institute of America in Hyde Park, New
York. It was the only culinary school I applied to because it
was the best in the country.”
Among the elements that attract Stengle to food and
cooking are the endless options for combining foods and
creating unique recipes.
“I sometimes was yelled at for playing with my food, but
now I get paid to play with your food,” she jokes. “The natural
beauty of food, the colors, the healthy side of food, all of
those things appeal to me. My job is to make people happy
with the food I prepare. I find that very rewarding.”
For nearly four years after completing her culinary
degree, Stengle worked in chef positions on
the East Coast, experiencing a chef’s life with
catering companies, hotels and restaurants.
Her work took her to Manhattan, Connecticut,
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