How Chef Tlanezi Learned to Cook!
Tell us a little bit about your history! Where did you officially train to become a professional Chef?
After high school, I, like many others, struggled to decide what I wanted to do with the rest of my life. Reflecting on the things in life that made me the happiest, I loved being raised in a family where food is the center of any gathering and where most of the smiles happen in the kitchen. It was then that I decided that I wanted to spend my life cooking for others and, since that time, have strived to put smiles on peoples faces through food.
In 2008, I attended Le Cordon Bleu in Minnesota. Though I had spent much of my childhood obsessed with baking and developing interesting dessert “experiments,” I decided to receive a well-rounded experience through their Culinary Program. It was a wonderful experience that provided me with a solid foundation of knowledge for my future career.
Out of school, I ventured back towards my true passion of pastries. I was given the opportunity to work with and learn from a few of Minneapolis’ most highly acclaimed Pastry Chefs. From that time on, I've always preferred the sweet side of life!
Several Chefs have had unofficial mentors and training throughout our career. Did you have any form of unofficial "training" that helped you get to where you are today?
Yes - I am fortunate enough to have had many mentors both official and unofficial!
Niki Francioli was my first mentor and pastry boss, she took me under her wing for a few years and taught me the importance of always balancing out any dessert by including a pinch of salt in all recipes. She introduced me to the “Quenelle” and taught me all of the basics I would need to enter into the dessert work successfully. She also introduced me to one of the best pastry books that I have used frequently over the years - “In the Sweet Kitchen” by Regan Daley.
Around the same time I had another mentor that taught me how to make the most amazing loaf of sourdough, which sparked my love for making bread. Around that time in my life, I also had a slight obsession with making steam buns (yikes!) - but that’s another topic for another day. ;)
Specifically touching on “unofficial” mentors, I am grateful to have had many. My grandmother seemed to always be in the kitchen cooking something delicious. Her Apple Pie was out of this world good, but my fondest memories come from helping her with her Pickle recipe - a recipe I continue to use today! Pickling day is no joke in my family and everyone must be involved.
My parents taught me the joys of Mexican cuisine and a good hotdish, as well as the importance of eating meals together as a family. My Aunt Patty was the one that sparked my love for farmers’ markets, the importance of fresh produce, and knowing the people that grow your food.
This list goes on and on, but my biggest takeaway is that there is nothing better than making and enjoying good food with people you love.
Take us back to the beginning - what was your very first memory in the kitchen?
Admittedly, my very first memories were of sneaking sticks of butter out of the refrigerator, hiding under the kitchen table, and devouring the creamy and always salted butter. I also recall pulling out pots and pans from the kitchen cupboards and pretending to make soups and soufflés, while still not knowing what a soufflé was at the time.
Separately, my first memory in a professional kitchen would be of one of the line cooks telling me that I didn't say “BEHIND” loud enough. (#safetyfirst)
In all seriousness, my favorite early memories included a fry cook named Ernest. He realized quickly how new I was to the restaurant world, and replied by being incredibly welcoming and kind. I knew it was going to be a good day when Ernest was working!
What drove you towards becoming an instructor?
A friend of mine mentioned that there was a position at the school for the Pastry Instructor position and I immediately jumped at the opportunity! The ability to take the experiences and knowledge I've learned throughout my life and give it to others is the dream job! The joy that comes across someone's face when their Croissants turn out perfectly is the most incredible feeling of accomplishment for both the student and myself as their Instructor. I've had people come up and hug me after a class because, for the first time ever, their Macarons turned out right! How can you beat that!?
If you had one piece of advice for a new person finding their way around the kitchen, what would you suggest?
I tell every pastry class this one tip before we do any cooking/baking, “Always read the recipe, top to bottom, at least twice, before starting any recipe!” I can’t tell you how important this is, especially to those new to the kitchen.
Overall, just have fun! Just like with most things in life, the more often you do it, the easier it becomes. Try, try, and try again. And if you drop a cake you just spent hours making, it's okay to cry.
Share a favorite recipe from your childhood!
My Grandmother used to make this pie all the time and it is still one of my absolute favorites. Enjoy!
Meet Chef T in most of our pastry-focused classes, including Secrets of Cake Decorating on February 8. We’re so glad Chef T is part of our family at The Seasoned Chef!