Aspiring, Young Chef To C.I.A.

Mike Gutowski

In an age where jobs are disappearing, one occupation that surely cannot fade, involves preparing a meal with dedication and a true love for cooking, whether it be at a diner or a five star restaurant.

Michael Gutowski, a 2007 graduate of West Scranton High School, knows this, and says that creating, preparing, and serving palatable food is an experience like no other.

Gutowski, 18, currently works as a line cook at Cooper’s Seafood Restaurant in Scranton. His main focus involves operating the steamer, where he builds meals of lobster tail, salmon, haddock, and crab cakes, among other specialties at the local seafood emporium.

However, this fall, he will be leaving Coopers and Scranton, to pursue his dream of becoming a professional chef, at the Culinary Institute of America (C.I.A.) in Hyde Park, New York. The C.I.A. is nationally renowned for the quality of chefs that it produces from each graduating class. In fact, most upscale and reputable restaurants all over the country require their chefs to be C.I.A. graduates.

Mr. Gutowski is just beginning to climb the ropes of the trade, and is loving every minute of it.

His interest in cooking developed at the age 13, when his Father became ill and his Mother, who held a full time job, left him in charge of the family meals. This chore quickly turned into a hobby, and eventually his career choice.

He found enjoyment in discovering, and even creating, new recipes and preparing meals for his friends and family, which led him to seek employment at Cooper’s.

“I was the only kid I knew who asked for cookbooks and cookware for Christmas and birthdays. I began watching cooking shows, like Good Eats and Emeril Live, and also reading cookbooks and online sites for more information, recipes, and skills. My daily goal was finding and creating new and delicious meals.”

His favorite foods, to prepare as well as enjoy, include a variety of Greek and Lebanese cuisine, vegetarian alternatives, and an assortment of desserts, especially served with a tall glass of milk.

In additions to entrées, Mike also enjoys making his own desserts and pastries, but contends that he wants to focus on becoming well versed in all aspects of cooking, in order to become well rounded and knowledgeable.

“I feel that cooking is an art form, and that is how I approach it”, he explains.

“Cooking for hundreds of people, and having them enjoy your food, is the equivalent of the feeling of a painter, whose work is appreciated by others. It’s wonderful.”

After Mike earns his degree, he eventually plans to open his own restaurant, but would like to work in other parts of the country first, to further develop his craft and gain experience in the field.

When asked why he would like to become a chef, his main reason contained that he was unhappy with a lot of restaurants, and would like to open one with quality food at a good price, and with a menu everyone can enjoy.

While he says that it is too early in his blossoming career to determine exactly what kind of restaurant he will open, he is currently aiming at a mix between American, Greek, and Mexican cuisines.

“It all depends on what people want”, he says.

“Right now, I think that Mexican food will become increasing popular, and not even because of cultural fusion, but because it can satisfy almost all taste buds with it’s rich and organic tastes.”

The young chef is unsure of whether he will open his restaurant in Northeastern Pa, hinting that he may possibly relocate to San Diego.

When he’s not cooking, Mike enjoys listening to music and playing his drums, as well as web design, films, and photography.

This summer, however, most of Mike’s time is spent at work in the kitchen, which he doesn’t seem to mind.

“It’s not a pretty job, and in fact it can be downright messy. You really have to enjoy it because it is hard work; you have be on your toes for at least 8 hours straight without a break, but at the end of the day, it is truly rewarding.”

With Mike’s refreshing motivation toward a career that he is truly passionate about, he will surely be able to make a living doing exactly what he loves to do:

Serving people not only with excellent food, but also with his heart. RM