The Chef's Mom: Becky's Saturday Iron Chef Kitchen Battle

There is a unique bond and similarity between all chef’s mothers. They are most likely one of the major influences and early instructors of so many great chefs. Chef’s begin learning, what becomes their trade, at an early age and usually are encouraged to experiment, cook, create, and love the art of cooking. Once accomplished in the profession, their Mothers usually assume a prestigious role in the chef’s life and restaurant as a sort of elevated kitchen guru and honored visitor. Many times their Mom’s recipes from home become adopted as menu staples or inspirations for wonderful new dishes. Respect is bestowed upon these Mother’s as culinary teachers, which distinguishes this group of women, from most other mothers, as a role model in their son’s ( or daughter’s) career. Certainly Fathers, who are chefs or who do a lot cooking, have achieved this same distinction but that is not as well documented as this Mother and Son special bond.
Becky Sawyer, who is Chef Jonathon Sawyer’s Mother , has an additional and somewhat different role. Every Saturday, before leaving the house to go to The Greenhouse Tavern, she dons a chef jacket and wraps her hair under a bandana, checks to see that her set of personal knives are in the car and journey’s the restaurant. She is not going to advise the kitchen staff, critique new dishes or even cook along side the others chefs. She is going to create and to conduct a personal kitchen battle. This battle is not against any competitor but against her own standards and the pressure to produce a culinary delightful and unique meal for the staff of critical foodie experts. This activity was never planned but just began on a whim and grew into a much anticipated weekly feature. It is the Family Meal prepared entirely by the Chef’s Mom. It is like a made for TV extravaganza. The Chef’s Mom usually arrives between 1 and 2pm and must feed 15-25 people before the restaurant opens at 5. That requires the meal to be completely served by 4pm so that while eating the staff can review the specials and details of the menu and spirit offerings for the evenings dinner service. Usually there is no advance notice of what remnants need to be utilized or what is in surplus for this meal. Chef Sawyers’ Mom is armed for battle with her extensive experience, sharp knives, and a creative spirit. She arrives and survey’s what bits and pieces must be used and starts chopping while creating the meal in her head as she cuts and slices what is available. Further complicating the task is a vegan\vegetarian meal must also be prepared for those who do not eat meat. Rather than fearing or becoming annoyed, at the prospect of preparing, this usually 5 dish meal, she delights in the excitement of a culinary challenge. The other twist is that she must (a self imposed rule) make something completely different than the foods served in the restaurant. This is frequently accomplished by varying the cuisine from Indian to Asian. Mediterranean, Mexican, or some type of fusion. In 2- 3 hours she has prepared a meal that everyone looks forward to eating and these Family Meals have become a much anticipated weekly favorite in the culture of The Greenhouse Tavern. The dishes are never the same and by all reviews have achieved a cult status for excellence and diversity.
It has been written that one of the factors making award winning chef Jonathon Sawyer successful is his constant tinkering with and constant changes to his menu .He always produces classically inspired dishes with local ingredients that exceed expectations. Creativity is his hallmark and certainly it is clear that Mother and son share many of the same cooking skills and attributes as well as a love of culinary challenges.