Charlie Parker

Charlie Parker


Owner and Chef at Charlie Parker Provisions


I learned early on that cooking and being a chef are not glamorous, even though they can be perceived that way. It's not all a Food Network show. In reality, cooking is a lot of hard work. You have to be passionate about what you do in order to be in this business.


EXPERIENCE
EDUCATION
David Kinch, Ron Boyd, Daniel Patterson and Jeremy Fox are my mentors. They taught me the importance of staying true to your craft, cooking seasonally and locally, and enjoying what you do.
If I could go back the earlier stages in my career, I would tell myself to be as patient as possible and absorb as much as you can.
I continue to educate myself by going out to eat, reading cookbooks, and generally just staying in tune to what's going on in the culinary world.
Farmer's markets, local produce, and being inspired by seasons and the change they bring keep me motivated during tough times related to work.
I keep my team inspired and motivated through humor, a constantly changing menu, talking to them about food and seasonal changes, and asking for their input and thoughts. We work together on our menu instead of me dictating every dish.
I staged at NOMA where I was able to see a different part of the world, a different style of food, and the hard work and dedication that goes into it. Working there opened my eyes to a different balance of flavors that I continue to refer to.

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James Beard Award