When it comes to getting ahead in competitive world of culinary arts, a little elbow grease can go a long way. Just ask Chef Abby Harmon, owner of Caiola’s Restaurant in Portland, Maine. Although Harmon has always been interested in cooking, she studied recreation management and education in college, and didn’t find her way into a restaurant kitchen until later in life.
Despite her lack of formal training, Harmon decided to take a job as a line cook in 1990 at Street & Co., a small seafood restaurant. Although she was new to the business, Harmon threw herself into her new career, putting in 80-hour weeks. In three years’ time she took over as head chef, and the increasingly successful restaurant doubled in size.
While hard work and experience have been the keys to Harmon’s success, she encourages aspiring chefs to pursue career training. “If you know what you want to do early in life, you should pursue your passion, ” she advised in a recent interview. She suggests that young chefs combine formal training with experience in a restaurant where they can hone their skills under the tutelage of a talented supervisor. “Look for a restaurant with a healthy work environment,” she added. “In the right kitchen you can learn a lot.”
This advice has clearly worked in Harmon’s own life. Caiola’s, which has been open for several years, was an instant hit. After 15 years preparing seafood, Harmon is happy to cook “every farm animal available”. Currently her favorite menu offering is grilled cabbage, stuffed with seasonal vegetables and served on hot borscht with fried goat cheese. Not bad for a recreation management major!
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