Reconcile Graduate Robert Chachere Performs Demonstration for Students

On March 25, Café Reconcile graduate Robert Chachere returned to the kitchen to offer a demonstration lesson.  Now a cook at the Convention Center Marriott, Robert spoke about the many skills he learned in the program, and how those skills have benefited him in the workplace.

Robert graduated from the Café during the spring of 2009 and was offered a job by the Marriott, where he has thrived.  He has been promoted four times over the past year, and he has his eye on a position currently held by someone fifteen years his senior.  Robert credits his promotions and personal drive to learning about teamwork at the café.  The most important lesson he learned in Reconcile’s training program was that being a team player improves your chances of advancement in a kitchen.  He encouraged the students to work hard because when you focus on your tasks your talents will be recognized.

Robert made a Szechwan Shrimp with stir fried vegetables.  He first told the students that the Chinese stir fry method of cooking vegetables at a high heat for a short time originated out of necessity.  It was a more efficient use of resources in a time when fuel was scarce.  Robert demonstrated how to sauté vegetables by stir frying them one type of vegetable at a time.  He then made a Hoisin sauce of chili, rice vinegar, ketchup, and sesame oil.  He cooked the shrimp with the sauce and vegetables and served the dish for the students to try over rice.  The students loved the dish and they enjoyed how it differed from typical fast food American Chinese dishes.

Robert was also humble when someone called him “Chef” Robert.  He said “I am a cook, not a chef, yet.  A cook imitates while a Chef creates.”

Robert’s passion, determination, and positive attitude will continue to help him advance in the culinary world.  Thank you for giving our students a great demonstration, Robert!