United States Chef
Michael B Summers Chef Profile
"The separation from cook to chef is all in the heart. It becomes a lifestyle."
Walker, LA (United States)
Joined November 19, 2008
Professional Chef
Contributor, 29 CookEatShare points
No recipes yet
About me
I'm on the ride of my life and there's no sign it'll ever end!!! After 17 years in a totally unrelated career, I finally had enough of the "every man for himself" corporate lifestyle and decided to live life in pursuit of happiness instead of wealth. After several weeks of serious soul-searching and intense research, I quit my job and enrolled in culinary school to do what my heart was telling me to do.
Since that time, I have completed an accredited educational and training program offered by the Louisiana Culinary Institute, worked with Chefs in a diversity of venues, and cultivated a heartfelt enthusiasm for the preparation of high quality food. No other occupation as ever provided so much personal satisfaction.
So far, my efforts have allowed me to assist in the opening of two restaurants, work as the Tournét Chef for a veteran Restaurant Owner/Caterer, work as the Sous Chef for an award-winning Executive Chef from New York, and live a dream I never thought possible.
Currently, my culinary exploits have returned me to school to continue learning from the finest collection of Chef-Instructors Louisiana has to offer and earn an Associates Degree in Advanced Culinary Arts. Immediately following school, I will become the Chef de Cuisine at a nearby retirement community. As a single father caring for two small children, I consider my accomplishments thus far more than I could have expected, but somehow I think things are just getting started!
Cooking Influences
Always experimenting in the kitchen at home, I base my cooking knowledge on what I saw my parents and grandparents do as I was growing up. South Louisiana country cooking is unlike anything else I have ever found in my travels across this country and I am proud to use it as the foundation of my cooking style as well as the standard by which I measure all else. Local cooking authorities like Justin Wilson and Vernon Roger were standard viewing on PBS Saturday afternoons and local news segments, and Chef Paul Prudhome and Chef John Folse were respected figures in my household long before television and newspapers made them nationally recognized names.
My deep cullinary interest did not begin to develop until very late in my life when I became a father and watched a lot of television due to lack of sleep with an infant in the house. "Emeril Live" became a tradition at night and an inspiration to go above and beyond with the dishes I provided for my family. Fine dining restaurants evolved into research expeditions instead of special events and I often tried to recreate dishes or flavors that were imprinted on my memory. During a period of dramatic change in my life, two Food Network celebrity chefs inspired me to take the risk of changing careers at age 37.
Raised on Cajun-Creole cooking and trained in classical French techniques, I have a foundation that can take me anywhere in the world. I have a fascination with Austrailian cusine and spices that may take me there some day, but for now I am still having fun with "a pinch of this and a dab of that". The world is my menu and I am the author of my own cookbook!
Awards, Honors and Societies
LCI Recipe Contest Winner (April 2008)
Alumni Louisiana Culinary Institute
"Miracles & Dreams Charity Wine and Dine" Guest Chef Team
American Culinary Federation Member
