Lead: The old gray stove flares around the old rusty pot. “Butter, milk and eggs,” the three most important ingredients says Chef Ray, are added to the pot and stirred to a creamy sauce. It’s eight in the morning and everyone is working in perfect harmony stirring, pouring, frying, etc. They put the final touches on each delicately made dish and walk out of the white kitchen to the wide reception area of St. David’s Episcopalian Church. The customers’ smiles and joyous laughs let Chef Ray know he’s done a job well done, but there’s no time to celebrate. All the chefs walk back to kitchen to start the next project. Chef Ray places a juicy pink Salmon on his one of a kind smoker. “I have a lot of favorite dishes to prepare. I like smoking various meats like pork or chicken. I also smoke a lot of fresh fish, especially salmon,” states Ray. He starts preparing dishes for tomorrow’s lunch by mixing the meat for meat loaf or making the cake mix to bake tomorrow. The phone rings constantly asking for Chef Ray to cook at their event. This is the typical workday for Ray Trono, head chef at St. David’s Episcopalian Church, but the question is, how did he get to this point in his life?
Thesis: My feature story is about Ray Trono’s career as a chef and how it was like becoming a chef in Austin for teens who are thinking about becoming a chef.
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