I grew up in one of those families where labor was clearly defined along gender lines. My Pop, the sensitive (but macho) laborer-type, worked outside the house while mother did all the inside work and raised the kids.

Pop knew how to enjoy the fruits of Mom’s labor, and we knew if that if he found his way to the kitchen chances are he would end up hungry most of the time. As I grew older I remember being surprised and amused to see him washing the dishes, surely times had changed. But Pop still couldn’t cook or tend to anything quite so “domestic.” The only real in-door kitchen memory I have of my father was when I would regularly wake him at 3am to bake in my “Suzie Homemaker” oven; for those memories I will be forever grateful. Then, as our family expanded pop became more aware of the macho-image grilling gave to men of his skill. He really took to the fact that he was an “American Dad’ – yes, the stereotyped cooking guy. His skills however, were confined to the back yard barbecues: only grilling red meats and hotdogs just a few days a year, one of which was Fathers Day at his house.

Because many of us are either raging baby-boomers or retro-junkies, this Fathers day why don’t we help out Dad in the yard? Get your loved one a really hip new cookbook that spins on the foods of the fifties but contains pinch of fusion by incorporating a dash of the nineties -wow! Talk about a time machine. You all know how much I enjoy fusion; until now I only thought of it as two or more cultures colliding in culinary concepts and techniques, just simple harmonious poetry on our plates and in our palettes, right? But this book proved me wrong; it opened my eyes to a whole new level of fusion: generation combinations!

I would have never thought to combine decades to fire up my grilling powers, WOW! This little hand book, “Patio Daddy-O” is devoted entirely to patio cuisine: where “foods from the fifties meet the foods of the nineties!” The recipes in this book make for some good eaten; for example, The Eat-Now Potato Salad doesn’t have one drop of mayonnaise, instead it is fully clad with a true Caesar dressing, complete with real anchovies and French Dijon mustard. Can you hear me sigh? Even the plain old Turkey Salad Sandwich is revolutionary, it is bejeweled with sage mayonnaise and honey-marinated apples (of course I’d sneak in a smothering of cranberry pear compote, but that’s just me). With lots of Wahoo from Buzzomatic Coffee Coolers to Cracklin’ Sugar-Charred Cowboy Steak, Backshack Blueberry Cornbread, and Gooey Mounds Sundaes, Patio Daddy-O brings back all the fun, spirit, and nostalgia of outdoor cooking with new twists on classic fare. The book is greatly illustrated with full color photographs of vintage tablecloths, aprons, and other period essentials, and complete with valuable tips on barbecuing like a pro. Patio Daddy-O really offers a lively look back for ’90s fans, and makes a neat-o kinda gift for the Dad in your life.

Times have changed, and because of that many Fathers today understand the importance of role modeling a strong bond with the indoor kitchen as well as many other domesticated duties. It’s not only cute, but also really impressive when the man that works hard outside the house also works hard with the family when he comes home. Fathers of the twenty first century have the secret: they have fused two generations and managed a well rounded harmonious blend. Thanks for stepping up to the plate, the dinner plate that is! And for them: Happy Fathers Day!

Chef Gigi

PS: for those of you that don’t domesticate, Kids Culinary Adventures is starting new “Big People” culinary classes at the end of the summer. Check the web for more details!

Chef Gigi is the former Dean of the California Culinary Academy in San Francisco, and Co-founder (with her two teenage daughters) of Kids Culinary Adventures – A professional cooking school for kids and teens. Information on classes can be found by visiting www.kidsculinaryadventures.com

Help answer the question about culinary academy

which culinary school is better california culinary academy,the art institute or the kitchen academy?
They are in Los Angeles and i am not trying to go very far.

About Author

Chef Gigi began her adventure in the kitchen as a child; then went on to mesh her passion for the culinary arts with her innate business savvy and entrepreneurial drive.

Utilizing both her acclaimed skills as a chef and her business expertise, Chef Gigi has assisted in the openings of restaurants, food divisions, as well as worked at several top hotels throughout the greater Bay Area, including launching her own full- scale event planning and catering business for a high profile client list. As a proprietor, she was profiled as one of the Top 25 Bay Area Chefs by 18 Media.

Chef Gigi later returned to her alma mater, the California Culinary Academy, where she graduated with honors, soon after she received a certificate from pastry instruction in Europe.

Returning to the United States Chef Gigi worked to hone her skills. After many years in the industry, Chef Gigi then went full circle returning to the California Culinary Academy as Dean of students; while launching the famed Le Cordon Bleu’s Hospitality Management program. In addition to acting as an instructor for the academy, she also trained staff for corporate hotel chains nationwide.

Chef Gigi graduated Cum Laude from the American Intercontinental University with a bachelor’s degree in Business Administration and continues to hone professional culinary skills with continuing education classes. She is the mother of two young school age daughters; who assisted in the concept and launch of KCA and continue to be active to this day.