Most chefs will tell you, “There’s no need to go to culinary school. You’ll learn on the job.” Honestly, I’ve found that to be true … just not in the way I expected.
Yes, I’m always testing recipes, tweaking techniques, and trying to perfect my craft in areas such as plating, timing, flavor pairings and hospitality. But the most valuable lessons haven’t come from books, classes or even repetition. They’ve come from my clients.
Every single client has taught me something. From my weekly regulars to one-time dinner parties, I walk away from each experience knowing more than I did before. Sometimes it’s a practical tip. Sometimes it’s about flavor, history, or just the way food can make someone feel.
My very first client in Harpswell is one of the most elegant, dignified women I’ve ever met, someone deeply respected by everyone who knows her. She taught me something I still use to this day: If you put a tiny dab of butter at the edge of a small pitcher, liquid won’t spill off the sides when you lift it. Who knew? Not me! Till this day, I utilize that tip, and every time I do, I think of her.
Others have expanded my wine knowledge in ways I never imagined, pairing varieties with courses I wouldn’t have considered, introducing me to regions and vintages I’d never tasted. It’s not just what wine goes with what, it’s the story behind it, the intention and the region.
One client who summers in Cundy’s Harbor once requested two versions of apricot scones: regular and sugar-free. I’ll admit that my first thought was, “Sugar-free scones? Is that even worth it?” Then I thought, “Apricot? In scones?”
When I was growing up, my family didn’t bake with apricots. We ate them dried or fresh, usually as a snack. But I made the scones and they smelled incredible. I ended up making a batch for myself, and now apricot might be my favorite scone ingredient. They bring this perfect, chewy-sweet texture and a subtle tang that begs to be enjoyed slowly, with a cup of coffee or tea. Every time I make them, I think of that client.
Then there are the curveballs. “Can you make your Italian bread in the shape of a bunny rabbit?” Sure! “Beef Wellington with a whole tenderloin?” Why not? “Can you make a full dim sum menu for a birthday party?” Absolutely.
Somehow, I always figure it out. And I think that’s what I love most about this work: the unexpected. The constant challenge. But more than anything, the people. The ones who keep inviting me back into their homes and celebrations, who trust me to bring their ideas to life.
They don’t just make me a better chef. They make me love what I do, especially for them.
Apricot scones
- Ingredients:
- 2 cups flour, plus extra for dusting
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 5 tablespoons cold, unsalted butter, cubed
- 1/2 cup plus 1/4 cup dried apricots
- 3/4 cup heavy cream, plus extra for brushing
- Turbinado sugar
Directions:
Preheat oven to 350 degrees. In a food processor, add flour, sugar, baking powder and salt, then pulse to combine. Add your cold, cubed butter and mix until the butter is the size of peas. Add 1/2 cup dried apricots. Pulse until apricots are chopped up small, roughly pea-sized. Pour in your heavy cream and mix until the dough starts to come together.
Add the remaining dried apricots and mix until all are combined, so there are large apricot pieces. Dump out dough onto a lightly floured surface and shape into a 1.5-inch-thick square. Using a sharp knife, cut dough into 9 squares — 3 rows of 3.
Place each scone onto a parchment paper-lined baking sheet, spaced 2 inches apart. Brush tops of scones with heavy cream and sprinkle with turbinado sugar. Bake for 15-20 minutes or until edges are slightly golden brown. Serve with coffee or tea. Enjoy!
