Food Industry Jobs | My Interview With Chef Kalimar
I met Kalimar while working at the International Monetary Fund (IMF) in Washington, DC. He has a very friendly persona and loves to chat. That combination made it very easy to get to know him. We had independently visited the same culinary school to inquire about their courses. When Kalimar shared with me his plans to leave the IMF and go full-time into culinary school, I couldnt believe we were both thinking of the same thing. I found his leap to be very inspiring. Although I took baby steps and started off by enrolling in part-time culinary and pastry classes, Kalimar just went for it.
We formed a dinner club with 3 couples and had a fabulous time together. Each of us took turns and cooked something different every time, which ended up being quite elaborate. The last dinner club Kalimar hosted with his wife, Gretchen, was just before Marcelo and I moved to Vancouver. The 9-course tapas meal was phenomenal and his developed kitchen skills were evident. One of the things that most impressed us about the evening was Kalimar served all of these wonderful dishes, and still had time to sit down with us during each course. He didn't disappear for long and wasn't stuck in the kitchen all night, which was what most of us wound up doing. Here is a list of what he made:
Challah, Basted with Clarified Butter, Garlic, Chives, and Red Pepper Flakes
Chilled Asparagus-Orange Soup with Crème Fraîche
Goat Cheese Crème Brule, Topped with Watercress and Figs, Drizzled with a Balsamic Reduction
Bacon-Wrapped Scallops with Wilted Spinach, Raisins, Pine-nuts, and Garlic, Drizzled with a Demi-glace and Maple Syrup Sauce
Shrimp and Grits with Fried Tomatoes
Five Peppercorn-Crusted Tuna with Wasabi Foam
Curry Chicken with Mango Chutney in a Wonton Crisp
Beef Satay with Fried Cellophane Noodles
Papaya-Cardamom Ice Cream, Topped with Berry Coulis, and Gingersnap Cookies
Born in Brasil, Kalimar moved with his parents to the D.C. Metro area when he was one. Over the next 31 years, his family went back and forth between the U.S. and Brasil, detouring to other parts of the world. He and his wife recently took another leap and decided to make beautiful Florianópolis their home. Who knows, Marcelo and I just may decide to join them there one day 
Being that his parents worked for the Brasilian Embassy, Kalimar had the advantage of traveling to many different countries and experienced European, Asian, and other South American cultures. I wanted to interview Kalimar because he is ambitious and open to trying anything new, plus it will be interesting to follow his journey in the food industry while he is in Brasil. Here he shares his experiences from culinary school, the jobs that he has taken on so far, and the things he has learned about the industry.
What job(s) did you have prior to entering the food industry?
I have always enjoyed physical fitness. I was an instructor teaching childrens martial arts and tai chi for seniors, and have managed a fitness center. Aside from working on my Masters Degree in Mathematical Modeling of Biological Systems and being a professional student, I was a college laboratory instructor. I wound up working at the IMF because the benefits were advantageous at the time.
I decided to go into cooking because it was something that I felt more passionate about. Cooking is the combination of art and science, and I enjoy both. In the kitchen, I get to work with all of my senses, at any given time. I get to smell, listen, look, and touch things. I also get a big kick out of the lack of political correctness that occurs in the kitchen. People can be pretty funny.
Which culinary school did you attend?
I attended the professional culinary program at
L'Academie de Cuisine in Maryland. The program consisted of six months of intensive learning in the kitchen, followed by a six-month paid stage. During the six-month stage, we attended weekly presentations, hosted by some of the area's best chefs. I worked at
Taberna del Alabardero
in D.C. for six months and it was fantastic. The school recommended I
work there and I felt the match was perfect. The Chef and I are good
friends to this day. For my 30th birthday, he and I jumped out of a
perfectly good airplane.
What criteria did you look for when researching schools?
I didn't want to go to college again, so I tried to find a school that focused solely on cooking. I was also looking for a school with solid connections to the food industry. L'Academie matched my demands perfectly. We were in the kitchen every day, learning at least three new recipes and the fundamental techniques behind them. The program emphasized preparation for a high-end kitchen. We focused on developing the palate, techniques, speed, and proper conduct. I really enjoyed the program.
What surprised you most about culinary school?
Culinary school was very physically challenging.
How well did the program prepare you for the industry?
The program prepared me very well for an entry-level position in any gourmet kitchen. It also made it possible to move through the hierarchy very quickly. I would say that culinary school is the equivalent of a military program in college. It opens doors for people just entering the business.
What were your expectations upon graduation?
I expected to attend culinary school, work in kitchens for about five years, and then open a restaurant. However, the culinary school I attended made it very much a point to explain where we would be upon graduating from the program. It was made clear to us that culinary school wouldn't give us any special credit in the kitchen. Basically, if you've never worked in the industry, the culinary program gets your foot in the door of a fine dining restaurant. By going through a stage and graduating from culinary school, it gives a newbie an opportunity. Of course, this doesn't mean the restaurant will worship you. I think this a mistake many culinary graduates make. In reality, most restaurants will give you a chance, but their expectations might even be higher. Once you are given the chance, your best bet is to show humility, bust your ass, and smile.
What jobs have you taken on in the industry so far?
I worked on the line at Taberna del Alabardero, primarily with fish.
I then worked for a very large catering company as a contract Chef. This consisted of showing up for the events and finishing and plating dishes for parties ranging from 15 people to 700 people. This was great experience to learn how to work under any condition, as fast and as efficiently as possible. It's hard to get rattled once you've worked a few of these events.
I also started my own personal Chef/catering business. This was an interesting experience but not really my cup of tea. I would rather work with more people and concentrate on what I'm good at. Working alone requires the business owner to put on many different hats.
I finally worked with a large food distribution company as a sales rep. This was interesting because it allowed me to see what happens in many kitchens. I also learned a lot about restaurant management, food costing, menu balancing, inventory, etc. It allowed me to see the restaurant from many different points of view.
What were some of the challenges you faced when working in kitchens?
I'd say one of the biggest challenges was breaking into the clicks in the kitchens. Many kitchens in the D.C. area employ a great number of Latin Americans. Although I'm Latino, being from Brasil, most Latinos think I'm American. It's very hard to connect with people who think you want to take their job. When these people finally saw you didn't have such intentions, they opened up and were a joy to work with.
Has your perception of the industry changed, compared to what you thought before entering school and entering the work force after?
The big thing I learned in the kitchen is how many challenges a restaurant owner faces. There are so many variables coming at you, so quickly, that managing to simply keep a restaurant in business is amazing. Now that I am aware of the challenges, I am now more reluctant to open my own restaurant. It would have to depend on the circumstances. My partner would have to share the load. I would want to work behind the scenes of the restaurant with marketing, menu planning, staff training, manual development, franchising, etc. We would have to have a very solid business plan before jumping into it.
What do you like about working in a kitchen?
When you work in the kitchen, generally speaking, you are given your position because you deserve it. If you don't produce results, you don't work in a kitchen for very long. Your boss is there for a reason. He or she can probably cook you under the table. Im fortunate that I have always been treated very well in the kitchen.
What do you dislike about working in a kitchen?
The kitchen is blue-collar work and, as such, it is very under appreciated. Although star chefs probably make lots of money, most kitchen staff don't. To compare, an office assistant who can barely work a photocopier, will usually make more than an average line cook.
Have you witnessed anything that you think needs to change in the industry?
Restaurant employees deserve better benefits and work hours. The food industry is at least twenty years behind in employee relations, purchasing, etc. I think the only exception to this is in the large hotel restaurants.
What advice would you give to students going into culinary school?
Work in and/or visit as many kitchens as possible. Cooking at home has nothing to do with working in a kitchen. The kitchen is about speed, efficiency, endurance, and consistency.
Research! Go and work in restaurants - even for free. Go and ask to be a prep cook somewhere and chop onions all day. If nothing else, ask to stand in a corner (not sit) and observe folks at work. You should definitely get used to standing and the heat.
I think I did my share of research. What I didn't take into account enough was the long-term exhaustion. After a year of working like that, my knees were hurting a lot. Many chefs I know look about 10 years older than they are. The late hours, combined with the intense environment, takes its toll on people.
What are your next steps in the industry?
I enjoy teaching kitchen fundamentals and have applied to teach culinary arts here in Brasil. I want to also consult and promote the culinary arts here in Florianópolis. I would like to work occasionally in the kitchen for special events.
What things have you learned that you would pass on to others?
Develop a palate by tasting as much good food as possible. Learn to season your food properly. Develop knife skills. Never assume you know more than someone else. Although working in the kitchen is about speed, efficiency, etc, you can still learn a lot from Grandma.
Which culinarians have inspired you?
Different people have inspired me for different reasons.
Jamie Oliver is my favorite celebrity Chef. He is down-to-earth and prepares tasty food.
Alton Brown demystifies the art of cooking.
Rachel Ray - you either love her or hate her. I dont think her cookbooks are well written, but she has some great food ideas. There is nothing like being able to throw together a meal in 30 minutes. The cuisine of Spain inspires me. It just makes me want to cook because it is so delicious and beautiful.
Which culinary books would you recommend?
The Joy of Cooking
Alton Brown, I'm just here for the Food
Culinary Artistry
The Cookery Repertory (Le Repertoire De La Cuisine)
for historic value.
Rachel Ray 365 Every Day Recipes Just be careful preparing her recipes. If you try to follow them to the letter, they probably won't work. Most of her dishes require gigantic sauté pans and very powerful burners. You'll have to adapt. I like it for the flavor combinations.
Stay tuned for a few of Kalimar's favorite recipes.
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Posted by Kimberley Slobodian on June 22, 2007
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I set up a meeting with them and things serendipitously fell into place. I began working at Rouxbe in July and every day since I have been overjoyed to wake up and go to work. Even though there is a lot to be done, I have a hard time calling it "work" in the traditional sense. For the first time in my life, I can truly say I love what I am doing. In an environment with such a positive and goal-driven team, it's hard not to.
