From September's Mount Hope Monitor:
Dennis Williams, the resident chef at South Bronx Job Corps on Andrews Avenue, says he teaches his culinary students how to “sauté, cut, roast, and braise anything from anise to zucchini.” But in the beginning, he also had to retrain their palates to match his high standards.
“I train them to make it in NYC,” Williams said, adding that it is one of the toughest cities for the food business. “I mean, how do you please a New Yorker?” he asked.
He said that the driving force behind a successful culinary career is passion. “Not love,” he clarified. “Passion. Because there is no love in the kitchen when you have a French chef telling you daily you are a bad cook. Love will not get you through this business. You have to need to cook. That’s passion.”
There’s no shortage of it among Williams’ students. More here.