I met Alan Bickel online when he emailed me about my site. We traded emails back and forth talking about food and his thoughts on different culinary topics when I asked him if would like to write an article about what it is like behind the scenes of a busy restaurant in a large resort.
His article, The ‘Rest’ in Restaurants is a must read for anyone who enjoys cooking and dining out. I am looking forward to more of Alan’s articles. He is not only a great cook, but a great writer too.
Did you cook growing up?
The first real meal I remember cooking was for my French class in high school. We were having a sort of “Cultural Day” where everyone was supposed to bring in something having to do with France. I decided to make Coq Au Vin, just because it sounded cool, and it had a bunch of wine in it, but I had no idea how to go about cooking it.
Back then, looking at a recipe was on par with trying to translate the Dead Sea Scrolls, but luckily, my mother was there to bail me out. She walked me through it, and although the end result was less than perfect, I thought it was a blast, and had a lot of fun with it.
After that, it was not until a few years later, in my junior year of high school, that I got my first job as a cook. It was for a ‘Mom and Pop’ kinda place, called Uncle Charlie’s Pizza Pub, and I spent about a year and a half slinging pies and cooking burgers and the like.
What made you decide to become a Professional Cook?
Working at Uncle Charlie’s made me think about cooking for a living. I loved the atmosphere, hot, greasy, loud, and hectic, and it seemed like a lot more fun than any of the other jobs I’d had in the past.
I knew that I didn’t want an office job where I had to wake up early, look nice, and deal with suits and ties, and the kitchen seemed like a pretty good escape from that type of environment.
It allowed me the freedom to stay out late and party (which there was quite a lot of that giong on back in those days,) everyone there worked in jeans and a t-shirt, and there was always something good to eat for free.
How were you trained and what was that like?
I attended the Mercyhurst Culinary and Wine Institute, a small private college in northern Pennsylvania. The campus was just 45 minutes from my hometown of Edinboro. While it was a religious school, they didn’t push religion much. It also offered the only culinary program nearby, making it an easy choice.
The classes were small, with only 15 to 18 students per course. We learned under a team of three Executive Chefs.
The experience changed how I viewed food and lived my life. Beyond the usual college antics, I realized I wanted to become a top-notch cook and open my own restaurant someday.
While in college, I worked at several restaurants. I also collaborated with one of the school’s chefs in independent restaurant settings.
That opportunity led me to Chautauqua, NY, for a summer. A group of us, including Chef Milster, lived and worked there. The next year, we relocated to Harbor Beach, MI, for a few months.
Harbor Beach is a small town about two hours north of Detroit. We worked at a private resort for the ultra-wealthy. The restaurant sat in a lakeside community on Lake Huron. The “summer cottages” were $2–3 million homes.
Our team served breakfast, lunch, and dinner daily. Each of us took turns as the “Chef of the Day.” Chef Mik gave us a menu outline, and the day’s chef made sure everything was prepped, cooked, and presented flawlessly.
After that, I completed my schooling with an internship at the Gaylord Opryland Resort & Convention Center. I worked there for about two and a half years, gaining even more valuable experience.
Would you do it again?
100% yes. I love the work that I do, the opportunities to continue learning and improving myself every day, and the deep sense of personal accomplishment that I get from cooking. I simply can’t imagine doing anything else for a living.
Best piece of advice for home enthusiast?
Don’t be afraid to experiment!! if you get a crazy notion to start cooking your chicken with bananas, roll with it… there are infinite possibilities when it comes to food, and you’ll never know what’s good if you don’t play around a little.
Best cooking tip for a novice?
Never, Never, Never skimp when it comes to the kitchen. Good food comes from working with quality ingredients and equipment, and you should never sacrifice the integrity of what you want to do just because Walmart had a 972-piece kitchen-in-a-box- for twenty dollars.
Yeah, the good stuff is a little pricy, but it’s worth it, and if properly cared for, will last for decades. (and hey, if your budget’s a little tight, that’s what Christmas and Birthdays are for!)
Favorite Gadget?
It would have to be the Cuisinart food processor. Whether you’re making purees for soup, a coulis, or even a milkshake, there are probably a hundred thousand things you can use it for. It has been an invaluable addition to my home kitchen and every commercial kitchen I’ve ever been in.
What is the funniest Kitchen incident?
Off the top of my head, there are a ton of practical jokes, conversations, and pranks that come to mind, but the one that sticks out the most happened over a period of about a week. The bathrooms in Cascade’s kitchen are pretty nightmare-ish, they get used y about 20 people a day, and for a few days, someone was using icy-hot, or Gold Bond Powder, pretty heavily.
About every other day, someone would come hopping out of the men’s room, screaming bloody murder, almost in tears because whatever it was had gotten on the toilet seat, and causing some serious problems.
The night it happened to our Senior Sous, he couldn’t sit for almost half an hour and ended up standing in our walk-in freezer with an ice pack down the back of his pants, doing a little jig, and making comments about Johnny Cash and the ‘Ring of Fire’ while the rest of the cooks were in tears of laughter at his little problem.
Favorite food to cook with?
It’s hard to pick just one favorite food. The best I can do is narrow it down to a group: vegetables.
Sure, meats are delicious, and seafood can create endless amazing dishes. But for me, vegetables take the spotlight. Squashes, tomatoes, daikon radishes, cucumbers, bok choy, rhubarb, leafy greens, scallions, and shallots can elevate any protein or starch into a fantastic meal.
Maybe it’s because I grew up in a mostly vegetarian household. I’ve always seen vegetables as more than side dishes. They can become soups, sauces, or even complete meals.
The squash family holds a special place in my heart. Roast and stuff them, puree them into creamy bisques, sauté them to pair with a filet mignon, or grill them for a simple summer dinner. They’re versatile and always satisfying.
Vegetables are also incredibly easy to work with. You don’t need to do much to enjoy their natural flavors. A sprinkle of salt can make heirloom tomatoes burst with flavor. Many can even be eaten raw, straight from the ground.
I could write pages about my love for vegetables—singing the praises of summer salads, green bean casseroles, and mashed potatoes at holiday dinners. But for now, I’ll keep it simple: veggies are amazing.
What do I eat at home?
Surprisingly, I don’t cook much at home anymore. My work schedule keeps me busy. My fiancée and I stick to simple meals, mostly chicken and vegetables. Lately, our fridge is full of summer berries like watermelon and strawberries. We’re also eagerly waiting for Georgia peaches and pears to arrive.
Sometimes, we’ll do steak or salads, and yes, pizza. I’m still a sucker for a great pie. Luckily, Nashville has plenty of local spots that make excellent pizza. When I’m not making it myself, I also enjoy sushi from the fantastic sushi joints around town.
