Well Fed Network

Posted by Cate O’Malley on Edible TV.

If you’re a regular reader of Edible TV or viewer of Food Network, you probably know who Matthew Finkel is. If not, then you might want to have him on your radar, because he’s poised to be an up-and-comer in no time.

Matthew Finkel was the winner of the $100,000 “Culinary Institute of America Scholarship and Food Network Mentorship of a Lifetime” award during the first ever Food Network Awards. Recently we got a chance to ask Matthew a few questions on his whole experience.

What were some of the earliest dishes you made when you started cooking (reportedly at age 6!!)?
Since I was helping my mother cook for the entire family, I would make basic meals like meat loaf and potatoes or chicken cutlets and pasta. I was six years old when I started helping her, and at that age I would help by washing and chopping vegetables.

Who/What inspired you to go into the culinary arts?
My entire family. Anytime I would cook something or bake they would say how I should pursue this as a career and that I would be really good at it. What also inspired me to go into the culinary arts was the fact that it would help me relax. When I was 15, I started baking, making things like cookies and pizza dough. Preparing dinner for friends and family helped me get away from the rest of the world when I was stressed about school.

There are several great culinary schools both on the East coast and abroad. What made you set your eyes on the CIA?
Everybody that I know has heard of the school. They were all telling me that it was the best and that I should attend. It’s relatively close to my home in the Bronx, about an hour and a half away. What also made me decide to go was that the CIA offers a bachelor’s degree, which I feel strongly about. I can take management courses that will help me run my own bakery later on.

You’ve been in Hyde Park for a little over a month now. Have you had time to sample any of Dutchess County’s cuisine, and if so what have been the highlights?
My highlights are sampling all the different cuisines around the world that are prepared by other CIA students. I try to sample different cuisines from all of the kitchens. My favorite so far is Asian cuisine. And I’m trying a lot of food that is new to me, like French cuisine.

What new techniques have you learned so far? What has been the most challenging?
I have not had any kitchen classes yet, but I’ve learned a lot in the classroom. I’ve learned how to tell good quality produce from bad quality produce. I can tell how produce was picked and if it was picked too early or too late by color and feel. I’ve also learned about food safety, and I’m studying math to learn how to cost out recipes and how much things are worth.

What was it like working at Max Brenner’s chocolate shop?
I really enjoyed my time there. I like how they incorporate chocolate into everything. When first started there, I always smelled chocolate, but then eventually I didn’t even notice it anymore. I had a lot of responsibility keeping things organized, such as staying on top of the timing of food. Sometimes I would work 70 hours a week and I think that work ethic will stay with me when I embark on my career.

What bakeries do you admire and why?
I like Babycakes – it’s a vegan bakery. They don’t use dairy and they still manage to make things taste amazing. I also like to go to WD50 for dessert – they have incredible pastries.

You are a New Yorker - tell us what your favorite spots are in New York to eat.
I usually like to eat at more casual restaurants. My friends and I used to go every Tuesday to New Roc City, in New Rochelle, NY and get buffalo wings. On occasion though, it’s nice to go out and have a romantic dinner with my girlfriend at a fine dining restaurant. Restaurant Daniel, Per Se, and Lupe are some of the best places I’ve eaten.

What has been the most surprising thing since you arrived at the CIA?
Everybody here has been really friendly and helpful. It’s great to see everybody working really hard to reach the same goals that I am trying to reach.

What do you miss most from home?
I miss spending time with my friends and my girlfriend. I also miss the shopping. In the Bronx I could walk to just about anywhere and be able to get what I need. It’s very different up here in Hyde Park–It’s the country.

What’s your CIA schedule like? A typical day?
At 11:00am I go to get lunch that is prepared in many of the CIA kitchens, and then I go back to my dorm room to prepare for my classes and make sure that I am up to date on everything. I go to class from 2:00pm to 8:00pm and come back and review my notes and any materials that were given out during class. Then I usually hang out with my roommates and watch professional ice hockey. Then it is off to bed.

What words of wisdom can you share with other young adults who aspire to be a chef?
Don’t give up. Push yourself as hard as you can. At times it seems like you put in a ton of effort and nothing comes of it, but if you wait it out you will be really happy with the outcome.

Interview by Sarah Caron and Cate O’Malley.
Photo courtesy of the CIA.