by Elizabeth Kye

There are some people who are just good at what they do and it seems that their career was custom made for them. Richard Ruben is a chef instructor and it’s clear he’s doing what he does best, teaching. He has been a chef instructor at the Institute of Culinary Education (ICE) in New York City for the past 6 years. He is committed to his students’ culinary development and is genuinely content with his career.

Elizabeth Kye: How did you get your start in the food industry?

Richard Ruben: I was in a transitional moment in my life. I came from a suit and tie job and wanted a career change. I interviewed for a kitchen position in a suit and I got a job washing lettuce. The chef wanted to see if he could break me down, but I did the best job washing lettuce. I was a master at washing the sand out of spinach and arugula. After that I enrolled at the California Culinary Academy. Although I believe you can either go the route of the journeyman or school, I chose school.

EK: When did you start teaching?

RR: Ten years ago I was in Australia working as a catering chef in a company. We had a retail outlet and a catering outlet. The retail was driving me out of the kitchen with customers asking questions. So I said let’s put up a class at the end of the day, called An Hour to Ask Your Questions. The class sold out immediately. While doing this class I happened to find a love of speaking to people without being under the duress of the kitchen. I enjoy talking with people and found the kitchen isolating at times.

EK: What do you find most rewarding about being a chef instructor?

RR: Watching people play with the art I love. I love the fact that the most basic art form is cooking and everyone has to do it.

EK: What is your favorite utensil or tool?

RR: My lime juicer from Mexico. I bought it 20 years ago. Most juicers are not tight enough to juice limes, and this one sucks those limes dry. Mind you, I didn’t say knives because they are essential to cooking.

EK: Why would you recommend culinary school?

RR: Anyone interested in culinary school should get a job first. Spend 6 months in a restaurant or an industry-related job. They should know how they make their money. What you sell is food; it’s not just playing. If you still have the passion enroll in culinary school.

EK: Do you have any advice for aspiring chef instructors?

RR: If you’re teaching recreational students or professional students, and they can’t make a perfect brunoise right away, don’t beat them up about it. Tell them to pick a cut they are comfortable with and have them start finessing that. After they develop muscle memory they can start working on other cuts. Try to give the students the encouragement they need. Cooking is an art. Anyone sitting in a classroom should be perceived as the next greatest thing, even though most will end up in a more technical position.