From Fagioli in Stufa to the CIA

Several years ago, for a bit of tongue-in-cheek fun and to celebrate Jack's birthday, I ordered chef's jackets from Chefwear and had Jack's and mine embroidered with Chez Jacquesson (after his old French nickname.) Jack's job title was Chef Executif and mine was Patissiere. Since the kids' jackets had arrived too late for the embroiderer, I hand lettered them to match ours, with Sharpee markers. Their jackets were both emblazoned with their job title of Sous Chef. To complete the fun, the kids also got colorful, matching chef's pants and hats with a pizza motif.

As with our older son Giles, both Madeleine and Drake enjoyed cooking from an early age and were happy to don their chef's outfits and get busy in the kitchen. But it was Drake who most passionately took cooking to heart.

One day not long after said birthday, our friend, Renato, who is originally from Trieste, Italy, was describing various Triestine dishes, and Drake was particularly taken with the idea of Fagioli in Stufa (beans cooked on the stovetop.) He and Jack made a batch, according to Renato's recipe, and this photo has always been one of our favorites, commemorating that time period.

Drake, 6 yrs. old, with his fagioli in stufa

FAGIOLI IN STUFA

Soak overnight:
white cannelini beans

Drain and put in pan with:
homemade chicken stock to cover*
fresh herbs such as thyme and oregano
chopped white onion

minced garlic
salt & pepper to taste

Simmer on the stove for several hours, until beans are tender and flavors have expanded.

* My favorite stock recipes all come from French Farmhouse Cooking, by Susan Hermann Loomis.

Over the years since then, Drake has spent a lot of time in the kitchen, cooking for friends and family. He has also worked in a number of restaurants, including with chef Paul Wahlberg at Bridgeman's, in Hull, MA. (Paul has since left Bridgeman's and is opening his own restaurant in Hingham). Drake is currently cooking with Chef Iwan, at Bare Cove Gourmet, here in Hingham. He has come to the realization that cooking is his passion.

Yesterday, after waiting on pins and needles ("Hi Mom, has the mail come yet?") for weeks, Drake, who is now 19, received word that he had been accepted to the Culinary Institute of America - the famed CIA. This is Drake's dream school, so we couldn't be more excited for him - and proud of him for making it into what Paul Bocuse has called "the best culinary school in the world."

Celebrating acceptance to the CIA

It's so important to follow your passions. I'm especially thrilled that Drake has the opportunity to follow his. Congratulations, Buddy!