Chef Jared Porter dishes on becoming a kitchen success

C-CAP alum Jared Porter's made a name and reputation for himself around Phoenix. 

An EVIT and Art Institute of Phoenix graduate as well as co-owner and chef of The Clever Koi in central Phoenix, he's worked with some of Arizona's best-known and highly-regarded chefs. He's also an outspoken advocate for local producers and purveyors. 

He spends a not-inconsiderable amount of time working with current C-CAP students, mentoring individually and collectively, as well as serving as a competition judge throughout the year.

All of which gives him an excellent perspective on both the student and professional gastronomic landscape in the region.

"I really try to get other people (in the industry) involved in C-CAP," he says.  It's not easy, either: like many 'hands on' fields, professionals frequently believe their time is largely spoken for through the intensity and time required to build and maintain a business.

"People in the industry feel they don't have time," he acknowledges.  "I think a big downfall of our culinary community is the number of chefs in it only for themselves.

"And I know it's hard to have a long view.  I mean, what do you get out of having a kid - a culinary novice - in the kitchen," he asks rhetorically.  

"Well, what you get is a glimpse of the future.  So I think the effort's worth it."

Chef Jared Porter preps for dinner at The Clever Koi.          

He's not averse, either, to providing specific guidance to C-CAP students on a rather general basis.  Here's what he had to say recently on the topic.

There are a few things I know now that I wish I'd known when I was a little younger.

First, I'd travel.  I stayed put. I was young, working at an incredible level of restaurant and that kept me here. Youth isn't here forever, though, and now travel is more difficult.

Second, at certain restaurants, I might have stayed longer.  When you're younger, you want to see the next new thing.  I could've gone deeper (if I'd stayed longer).

Finally, I wish I had learned a better management style in my younger days. I had some hard years being the stand off guy.  I was constantly being policed and no one wanted to work with me.  When I got my own place, I had to relearn all I thought I knew about managing.  It's not what I started out doing.

But wait - there's more.  He advises young chefs to work hard, because in a kitchen, a good work ethic is not just crucial, it's what helps you get through and move ahead.

Working in hospitality is, indeed, a marathon, he counsels.  It's important to remember it takes time to become good, let alone great at your craft (what he says is, "Remember not to buy your own hype.")

Finally, he advises to listen - "If someone wants to take the time to help you succeed, you need to listen.  They've taken time to care what you do.  Listen."