“As a Chef, it’s really important to me that my cooks are happy. I believe that those who generally enjoy their job put forth more effort in the kitchen and that’s one of the things that make working at TRACE so rewarding.„
In my opinion, the most rewarding feeling is making a guest say “wow” at their meal.
I think it’s really important to stay up-to- date on food trends by using social media, collecting cookbooks and spending a lot of time researching what other Chef’s around the world are doing.
Always ask for more, to do more, to learn more, and to see more.
Always think one step ahead of what you’re doing.
Different chefs have different opinions and techniques. I encourage everyone to ask if there’s a certain method or a more proficient way something should be done in the kitchen.
The seasonality of Austin, Texas really inspires me to stay in the know. Root vegetables, such as sun chokes are in season for a moment and not the next. This challenges my team to come up with dishes more frequently than other regions in North America.
People tend to be dismissive of working for a Hotel chain, but we are very fortunate to have a driven culinary team that acts as though we are a free-standing restaurant.
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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