Update to the updated update: The Blizzard Bash has unfortunately been cancelled due to the continued difficulties stemming from the Blizzard of 2013. Considering the lack of public transportation and, lest we forget, the 2 feet of snow covering walkways and side walks, it seems the best decision. Disappointing, no doubt, but worth noting is that the Barbara Lynch Foundation won’t just be sitting back. In an email to ticket holders, Jeff Macklin, President of the Foundation stated, “It [is] our absolute intention to honor all Blizzard Bash tickets – both VIP and General Admission – at a culinary event this spring.” It will, no doubt, be more fierce than the Blizzard Bash will have been! :) Stay tuned for info about the spring event.
Chef Barbara Lynch is Boston through and through. A bit of an edge, but a big heart underneath, her contributions to the city of Boston have been extensive, far beyond the economical impact a restaurant would have on a city. Just this past year she founded the Barbara Lynch Foundation, all with the hopes of helping the youth, families, and communities of Boston have a brighter future through food education. So, what better way to raise money for a young foundation than to throw a kick ass party?
That’s exactly what’s going down on February 7th, and 8th; The First Annual Blizzard Bash! I had the chance to touch base with Chef Lynch. We talked a little about how she got her start in the industry, food memories, and what people can expect at the Blizzard Bash.
Foodie Journal: Is there a moment where you really figured that you wanted a career in cooking? Was it something you always enjoyed?
Barbara Lynch: I really didn’t enjoy it in the beginning, mostly because I didn’t really know how to cook. For whatever reason I talked myself in to saying that, for my career, I wanted to be a chef, if that makes sense. So at age 12 or 13, I’d started talking myself in to the idea of being a chef. I didn’t really know what that would entail until I started cooking. I always thought that if I had a job in the food industry, as a chef, that I’d always have a job. Basically, that was the bottom line for me at the moment. But, as I started cooking, and being in charge of the dishes I was putting out, I noticed people liked it. That’s when I thought, “Oh my god. This is meant to be.”
FJ: What was it like when you were first starting out? Did you just learn by doing, or did the mentoring from the chefs and cooks you worked with help you along the way?
BL: I was always playing catch up. Just being self-taught, I had no idea what a head of radicchio was. I had no idea pâté was. Being in the kitchen was an absolute eye-opener. So, I would just grab copies of whatever I could get my hands on and would just read, and read, and read! Of course, I didn’t understand it all, but my brain managed to somehow take it all in and store it somewhere. I was just going with the flow and whatever the chef told me to make, that’s what I would make. I really just got the basics down of chopping right, getting my mise en place in place by 5 o’clock and all that. Once I mastered that part, then I could understand things a lot more, and start to think about what kind of foods I loved in order to start creating my own dishes.
FJ: Having learned the way you did, do you have an opinion on what the best way for someone to learn would be? So, if someone just coming up through high school walked up to you and said, “I want to be a chef,” what would your advice be?
BL: Before I gave them a definitive answer, I would tell them to actually check out what its like to work in a kitchen first. Spend a week in the kitchen. Take the time to see what the hours are like, and to see the discipline it takes. See the camaraderie and teamwork. That’s what it is. It takes teamwork, camaraderie, and discipline. If that’s what you think you need through school, then definitely go to culinary school. If it’s a passion though, and you eat, sleep and drink food, I’d say maybe hold off on school and step in to a kitchen. But, don’t step in to a [SALT] kitchen. You want to aim higher than lower. Accept a position in a kitchen, even if its just dishwashing to start. Observe, learn, and see what they do. If you’re passionate, you’re always going to be studying and trying to get better. I think culinary school is great to help some people learn how to become more disciplined.
FJ: So, clearly there are a lot of teaching opportunities in the kitchen, especially when you’re in charge. Do you enjoy the teaching aspect that comes with being a chef?
BL: At first I didn’t like it at all. I had so much in my head that it would take too long to write things down, and show them. They’d always have to rein me in. I think any young chef is always trying to put more on the plate, do as much as they possibly can. Then as I honed in on my craft, I suddenly realized I wanted to take things out. It’s almost like therapy, right? You’re peeling layers off now, and then you’re perfecting, and perfecting. So when I became more established, opening my second, then my third restaurant, I learned that I couldn’t do it all. I needed to come up with tools that I could give to my chefs so that they could carry my vision out.
FJ: Do you have a favorite food memory?
BL: I’d have to say it was when I was in Paris at this very avant-garde bistro. It was my first trip to Paris. I had ordered the lobster salad, and I can remember seeing this wonderful woman, Lulu, preparing the dish. I could see her in the kitchen with the live lobster, then her putting it in the pot, and then she chilled it. It was just perfectly cooked to order, covered with lemon juice, olive oil and fennel. It was the most incredible dish I’ve ever had.
FJ: It seems like simplicity sometimes can really go a long way.
BL: Yeah. And, she had like a 13 year-old commis working for her in the kitchen. It was just the two of them in the kitchen, and there were like 80 people there. It was pretty great!
FJ: So let’s change gears and talk a little bit about you, and the Barbara Lynch Foundation. You grew up in Boston. Your foundation was established to help the community. What does it mean to you to be established like that here in Boston?
BL: Well, I never really moved away from Boston. I’ve always been a local girl, and I kind of always felt that the city was lacking some things. Take for instance an oyster bar. Before I had an oyster bar, I would always have to go to the north shore, to Essex, to get oysters or fried clams. I remember having fried clams at Kelly’s Landing in South Boston, but then all of a sudden we don’t have it any more. I always found it kind of disappointing when, in April, after a heavy winter, I’d have to go up to Essex just to have oysters and some great Chablis. I think pretty much everything I’ve tried to put in the city was always something I thought the city could use. And, it’s more nostalgia for me, than anything. Like, The Butcher Shop came from a memory I have of staying in Italy for two weeks. No. 9 Park was basically my first trip to Paris, and eating the restaurants there.
FJ: With the Barbara Lynch Foundation, what’s been your hope as far as the impact that the Foundation would have on the city?
BL: The Foundation has amazing potential to become partners with larger companies. Over the last couple of years we’ve been able to work with some of the Blackstone Elementary School 3rd graders. I was inner city kid. I didn’t know what a cow looked like, had never milked a cow, and didn’t even really understand that food actually came from the earth. So, I felt it was important to teach those kids exactly where a tomato comes from, and that it doesn’t come from a ketchup bottle. We’ve been documenting the whole process in hopes that it can become a pilot program. We’re not only teaching them agriculture, but how to eat. We’re showing them what nutrients are good, basic nutrition classics, and urban gardening. They really seem to be enjoying it!
FJ: A couple of weeks from now you’ll be throwing the First Annual Blizzard Bash, all the proceeds of which are going to the Barbara Lynch Foundation. Can you talk a little about what people can expect?
BL: The event is huge! It starts on Thursday, February 7th with the Relais & Châteaux Grand Chef Gala Dinner at Menton. That will feature chefs like Daniel Boulud, Mark Ladner, Michael Tusk, and Joseph Lenn. Then, the next night, Friday, February 8th, the Blizzard Bash is being held at the Boston Children’s Museum. We have something like 35 chefs from all over the country coming. They’re donating everything, like their time and all that. It’s going to be one big fun party, but inside the Children’s Museum we’re going to have a lot of things going on, like, “How to Sharpen Knives” with Adam Simha. There’ll be areas for learning how to make honey, how to start a rooftop beehive, and all sorts of other interesting stuff. There will be a band too! So it’ll be one huge party. After that will be an after party at Villa Victoria, and there are separate tickets available just for that. The entire thing should be a lot of fun!
You can get tickets to the First Annual Blizzard Bash over at the Barbara Lynch Gruppo website. All proceeds benefit The Barbara Lynch Foundation and its first initiative, Meet the Worms!