In Honor of Toula Patsilis

THE BEAT GOES ON

Happy New Year… I hope all goes well with everyone!

I often reflect on those who have been mentors in my lifetime. People who believed in me without question and encouraged me to achieve aspirations, of which I am proud. Without a doubt my parents are first and foremost, as they instilled the qualities of perseverance, the belief that there wasn’t anything I couldn’t do if I truly wanted it, independence, and the importance of family. All of which I still fall back upon each day. Tom, my late husband, rounded it out with the virtues of kindness, generosity, confidence, and resilience in difficult times and situations. He supported all my ventures, never holding me back from anything that would lead me down a road of personal and professional growth. How blessed I’ve been to have had them in my life.

There are many professionals, over the years, that have guided me along some pretty incredible journeys also. That would fill a book, a long one at that. 

One that I’m most grateful for is Toula Patsalis who owned Kitchen Glamor with her husband Chris. They were way ahead of their time with their cookware store and cooking school. There isn’t anyone who walked through the doors of the original store in Redford or outposts in Rochester, West Bloomfield and Novi that didn’t leave without purchasing a cookbook, cooking gadget of some sort, or anything from their selection of high-end small appliances. Toula, a chef in her own right, was brilliant as the Director of the Cooking School and Public Relations. She would have seasonal classes that featured local and internationally famous chefs. Think Jacques Pepin and Nicolas Malgieri, a world-renowned pastry chef. Many of Detroit’s much-loved chefs were shot into the lime-light thanks to her featuring them as a part of the up-and-coming culinary revolution that would change the dining scene in and around the Motor City.

Toula and Chris were patrons of the Brady restaurants over the years and upon meeting Toula and I quickly became friendly fueled by our many intertwined interests. She soon asked me to become part of her cooking staff and I readily accepted knowing what a learning experience it would be. I was working towards my Executive Chef Certification at the time and could use the “facetime” in front of an audience, which honed my instructional skills tremendously, especially when joining the Culinary Arts staff at Schoolcraft College. Toula required all her teachers to sign a contract, the first ever for me, agreeing to deadlines, recipe development and submittals, and to her classes’ content assignments. In addition, I had to provide a list of equipment needed for use during the class. This also put me into the role of a salesperson as I’d, honestly, attest to the virtues of each. Any cookbook that I needed to research a subject was mine for the asking. I’d teach 2 classes a day over a 3-day period traveling from store to store. The demonstration kitchens were, even to this day, some of the best I’ve had the pleasure of working in.

One of the most important elements of teaching, in my perspective, is the opportunity to learn on a personal level. Toula certainly afforded me that.  I had to know the history of the recipe, ingredients and cooking methods before getting “on stage.” One of my fondest memories was being selected to do the annual “Polish Christmas” class. I had never made Pierogi dough much less packed the luscious pockets with sauerkraut, potato or cheese fillings. Toula, always firm but fair, told me “You’ve got this.”  My Pierogies turned out delicious as did the Roast Stuffed Fish, Dried Mushroom Soup and Poppy Seed Torte which rounded out the menu.

To this day I’ll still go to my Kitchen Glamor file and reminisce on the incredible opportunity that was presented to me. It was, and remains, a major steppingstone to achieving my aspirations.

So it was with great sadness that Harry, Toula and Chris’s son, called me several days ago to tell me of her passing as I was on her list of friends to be informed. I spoke to her several times over the last year and was honored with the praise given to me with the publishing of my cookbook, “Looking Back, Cooking Forward,” knowing that it was heartfelt and honest.

With Much Appreciation I Wish You Peace Toula.

XXOO,
Mary