I expressed an interested in leaving NYC, and a couple months later he called me and said he needed a Sous Chef. The Chef de Cuisine at Morimoto ended up leaving and moving to Las Vegas to be the Executive Chef at TAO. I worked through every station and learned sushi for one year. I landed a job at Morimoto when it first opened. I was Chef de Cuisine there at age 25 for two years, then abruptly picked up and moved to New York City. After school I went back to Wyoming to run the kitchen for my previous Chef, Matt Wallop. That experience had an everlasting impression. I had the incredible opportunity to stage at Charlie Trotter’s in 2000 right before going to school. I stared cooking in the small town of Sheridan, Wyoming, I cooked for two years, and then went to Culinary School at Le Cordon Bleu in Portland, Oregon. My path has been an unexpected ride from the start and a long journey of just taking advantage of opportunities as they come. (5) Describe your career path, including education. And my current Chef, Ralph Scamardella, has been instrumental in me growing as a successful Chef and being a leader in the kitchen and learning how to run a successful and profitable business. My first Chef, Matt Wallop was a huge influence, teaching me the basic fundamentals and pushing me to work hard and put in the hours necessary. My stepmother Lesley recognized my real interest in cooking and helped urge me along the way. I enjoyed home cooking with family and it felt natural to me. I was interested in food at a young age, and started to appreciate a love for being in the kitchen and experimenting with food around age 12. I’ve been working in a kitchen since 1999. Bellevue Washington, suburb outside of Seattle
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