Bruce Arneaud, 18, is a Commack High School senior and a second-year culinary arts student at Wilson Tech. He lives in East Northport with his parents, two older brothers, and younger sister.
What kind of cooking did you grow up with?
My parents were both born in Trinidad so I had a lot of Caribbean food, but we ate almost everything.
How did you become interested in cooking as a career?
When I was young, cooking was a big part of my family and everyday life. Then I started watching cooking shows on TV. Watching Bobby Flay was a big inspiration. He takes everyday recipes and throws his own flair onto them. He uses big flavors. He changes the way people look at food. I’ve been at Tech for two years. They start you off with the basics, with knife cuts, then you progress to soups, breads, baking and pastry, international cuisine. At the end of two years you have all the skills to get into a professional kitchen.
What are your cooking goals? After college, I’d like to be an executive chef at a hotel like the Ritz Carlton or Hilton. Then I want to open my own restaurant in Florida. I like the pace of life there. People take time. I want people to come into my restaurant, sit down and enjoy every aspect of what I have to show.
Where does this recipe come from?
I found the recipe online but I modified it to the way I cook. In addition to the onions, I added scallions for depth of flavor and coloring. I adjusted the seasonings. What I like about it is that most people think that curry is an Indian thing, but the Caribbean has its own way of cooking curry. So do a lot of other cultures. It’s a really international thing that everyone can come together and understand.
Any tips for success?
For this recipe and in general, stay focused, have your mise en place, which means to put things in place, and stick with the goal. When you have that true focus in the kitchen is when you become successful.