Sean M: Studiokitchen Response

Yesterday, Kitchen Chemistry went to Studio Kitchen in Philadelphia to watch Chef Shola Olunloyo prepare various types of food. In his tiny, home kitchen like kitchen, we saw him use multiple cooking techniques to prepare some very common foods. Simply watching him prepare the food, the group quickly learned that what we were about to eat would be something special.

What defines a chef? To me, it is someone who attempts and succeeds in making positive change to the culinary world. Whether this be a new recipe, or calling attention to a problem, causing positive change is a crucial way for a chef to become recognized and world renowned. I do not know if Chef Shola aspires to be world renowned for his cooking, but it is safe to say that he wishes for people to admire and respect what he does with his life. A chef is also someone who simply enjoys food, wherever it might come from. We asked Shola if he still enjoys going out to eat. He responded by saying that he does not judge food when he goes out to eat. If he begins to judge food and look down on other chefs, then it takes the fun out of what he does.

Opening a restaurant is a big step for any chef. They are opening themselves up to be judged by the people. With that said, I think Shola should open a restaurant. If immense talent was the sole requirement for opening a restaurant, than Shola has far exceeded expectations. However, leadership and passion are two other characteristics of a great restaurateur. Within the three or so hours we spent with Shola, we all saw tremendous control and comfort in his kitchen. If you have comfort and control, I believe results in a great leader. It is evident that he could manage a kitchen and provide the same quality food to his customers as he gave to us.

A key element to Shola’s cooking is his photography. Many would argue that this has nothing to do with the actual experience of eating. I disagree. If you see a photo of food that looks delicious prepared perfectly, you will begin to imagine what the food will taste like. Shola is doing what all cooks do with their food, advertising.

How has this experience changed my opinion about cooking? I have now learned to appreciate good food when it is given to me. Also another lesson I learned would be to “respect the process.” I am guilty of rushing the food making process, and have ended up with average food. I know now that if I wait longer and trust the science, that my food will come out sublime. This trip did not spark an interest in pursuing the career of food science. However, it did spark a drive to make the foods I make at home for my family better. With the skills I learned from Shola, I can make my family’s food experience more enjoyable.

Overall this experience has been the highlight of my J-Term this year. I know that we will go on other field trips that might compete with this one. I do know that I will never find a place that makes a better pizza than Studiokitchen and a place that is more warm and welcoming.