Not long after graduating from the French Culinary Institute in New York, Lauren Shockey set about plying her skills in four top restaurant kitchens around the globe at the tender age of 24.
Her journey through these four stages or unpaid apprenticeships started at famed molecular gastronomy temple, wd~50 in New York; followed by La Verticale in Vietnam; then Carmella Bistro in Israel; and finally, Michelin two-star Senderens in Paris.
Along the way, she discovered new dishes, flavors and techniques, of course. But more so, she came to realize where her heart truly lies when it comes to cooking.
Now, 27, and a restaurant critic for New York’s Village Voice, Shockey recounts her experience vividly, with plenty of humor and provocative insight, in her debut book, “Four Kitchens: My Life Behind the Burner in New York, Hanoi, Tel Aviv, and Paris’’ (Grand Central).
The book, which also includes recipes for dishes inspired by her time in these kitchens, is a delight to read for anyone who’s ever contemplated cooking on the line or only fantasized about it. And I’m not just saying that because I had the chance to meet Shockey last year when we both found ourselves as part of a group of food writers invited to tour Quebec.
Recently, I had a chance to talk with her by phone about how the book came about, some of her more outrageous moments abroad, her famous mentor and what lies ahead in the future.
You also can meet Shockey, 6 p.m. to 7 p.m. Oct. 21, at Omnivore Books in San Francisco, when she will be doing a reading from her book, and signing copies.
Q: What was your favorite of the four kitchens you worked in, and why?
A: They were all so different. Wd~50 was a great first restaurant experience. They taught me the right way to do things – how to chop vegetables, hold a knife properly, be methodical and don’t rush, and to clean your station well.
I cleaned crab every day at Senderens. Every day. But a friend of mine who staged at L’Arpege (Alain Passard’s Michelin three-star in Paris) only cleaned the stairs. They never let her touch the food. She said that at least I got to clean crab.
Hanoi was one of my favorites. The chef was very understanding about this being my first experience in Vietnam. He said that Vietnam isn’t just about what happens in his kitchen. He said that I should eat at food stalls and shop in the markets to really get to know Vietnam.
Of all of them, I would go back to the Vietnam kitchen first. I really loved working there and it’s the type of food that I love to eat. I got along really well with the staff there. In New York and Paris, it was very hierarchical, whereas in Vietnam, they were excited to have a Westerner in the kitchen with them.
Q: What was the hardest or most stressful kitchen?
A: New York. I was constantly afraid I was messing up and that I was the world’s worst stage. I thought Wylie (Dufresne) hated me. I couldn’t even look him in the eye the first month. And he’s nice; he’s not a yeller. Being on my feet 12 hours a day was exhausting. It really takes a toll.
Q: Girl, you had some crazy adventures. You ate dog in Vietnam. You know, when I interviewed Anthony Bourdain years ago, he said the one thing he probably never would eat is dog. How hard was it for you to do this?