By TIM PAWSEY
Julian Bond started teaching almost by accident. The executive chef of the Pacific Institute of Culinary Arts (PICA) says he was invited to do a guest lecture, which was supposed to last 30 minutes. “But I wound up talking for 90,” he says with a laugh. “It was all about braising lamb neck. I still think it’s the best cut!”
And, just like that, he was hooked on teaching.
You’ll often find Bond behind the scenes at Bistro 101, the “real-life” restaurant within the school. “It’s like a structured practicum. Students get to work in all aspects of a restaurant, including front of house. They learn kitchen terminology. And, more importantly, not to be scared of heat, or of fat, the stove or hot pans,” he says. “We also use reservations carefully. We’ll give them, say, 45 a day, and then suddenly we give them 60—and they’re in the juice. But they learn how to handle pressure. It’s like experiencing a snippet of the industry before they go out for real.”
What’s the most rewarding aspect of his job? “Graduation. We’re only as good as the last chef that we put out there.” Bond says he loves nothing more than to go out to eat and see a former student cooking: “The best job satisfaction is when you see people succeed at their work.”
Where salutes Julian for his invaluable mentorship and pioneering contribution to the city’s culinary community.
For more by Tim Pawsey, visit hiredbelly.com