“I find inspiration every day in what I do, especially with the people I am surrounded by. We feed off on one another, pushing ourselves to succeed and accomplish the goals we have set forth.„
JAMES BEARD FOUNDATION AWARD
Inspiring cooks can be challenging. When I was 24 and took over a restaurant in California, I was a hot head. I learned very quickly that you attract bees with honey and not vinegar, as the saying goes.
A sous chef I once worked for told me to take a job to learn for the experience, not for the money. The money will come, but the foundation will slip away quickly if you do not take your formative years to build your base.
I don’t think I would have wanted to know 10 years ago what I know now. I think my success at that young age came from being so naïve.
I learned passion from my first job. Love this job or get out.
My team around me, my wife, and the focus to conquer my goals has kept me motivated during tough times related to work.
My best externship was at Domaine Chandon. It changed my outlook on cooking and helped shape my entire career. Robert Curry gave me a chance, and let me cook on the line, plate food and be looked at as a regular cook and not an extern.
Disclaimer: Individuals featured in the Inspirational Career Timelines section have been nominated by peers, colleagues and/or other members of the hospitality industry. It is to the best of our knowledge that each individual has demonstrated leadership and acted as a positive role model for others.
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James Beard Award