Sixteen-year-old Jamie Curfman loves to cook - and to eat many different things. But steak is his absolute favorite.

The Tukwila teenager has his preparation down to a science. In the winter, when it's too cold to grill outside, he bakes the steak in the oven to 90 degrees, then sears it on the griddle until it's done.

Jamie, who eats up the cooking shows he sees on TV, takes the time to do it right, patiently waiting for the meat to cook to perfection. So it was a no brainer for the folks at Providence Hospice of Seattle to set up a tour for Jamie Tuesday at the Outback Steakhouse at Southcenter.

One even customized a chef coat for him.

Chaplains and social workers learned about Curfman's passion for steak and cooking as part of their work with Jamie and his family through Providence Hospice of Seattle's pediatric Stepping Stones program for children living with potentially life-limiting illnesses.

Administrative operations and facility manager King Cole, who has a background in the restaurant business, made a few calls and the folks at Outback stepped up.

Kevin Manderscheid, the restaurant's managing partner, welcomed Curfman and his parents Jim and Sheila into the restaurant for a royal tour and manager/chefs Arturo Garcia and Rafael Madina trained him how to make the famous Bloomin' Onion, worked with him on an artichoke appetizer, and taught him the ins and outs of picking and cooking Prime and Choice steaks.
Then they all sat down together for a luncheon feast that Jamie helped create.

"He's almost obsessed with food," Sheila Curfman said of her son, who was born with a severe heart defect that has led to two open heart surgeries. "He can rule the kitchen. He can take over."

She explained that most evenings Jamie and his father prepare dinner, with Jamie offering some assistance and significant guidance. "Jamie will figure out what most of the meal will be and talk his dad through it," Sheila said, explaining that her son becomes tired easily because he now suffers from congestive heart failure, rendering him tied to oxygen and an IV tube. He's been on a heart-lung transplant list for two years and will need a transplant to survive.

But that wasn't what was on Jamie's mind during his chance to be a chef for the day. It was asking about the quality of steaks and sharing steak preparation secrets with the Outback chefs. Jamie's dream is to one day open a restaurant with his father.

Although her son's health has deteriorated over the past two years, Sheila looks forward to celebrating Jamie's 17th birthday in May. She's hoping Jamie can return to classes at Foster High School in Tukwila to be with his friends.

Jamie, she said, is looking toward his future. "He always has hope. We're not giving up until he has to give up. He fights for himself." Along the way, Stepping Stones provides a social worker, nurse and chaplains who help the Curfmans with the care Jamie receives under the guidance of Seattle Children's Hospital.

And what does Jamie think about the fact that he's been awaiting a transplant for more than two years? "Be patient," he said. "Like when I'm cooking steak."

Cynthia Flash owns Flash Media Services, a media-consulting firm in Bellevue.