“The line,” in the professional cooking world, refers to the area that all cooks work in a kitchen.
The Start
I started my career as a dishwasher. I had just moved back to New York after living in Florida for a year and a half where I attended a motorcycle technician school. Needing a job, my friend said they had a position as a dishwasher open at the moment. So obviously I took the work I could find. I needed the money and would gladly take any job offered to me. It just happen that I also loved being around food and creative people so it worked out.
One day, I was working in the dish pit at the restaurant. Someone decided to throw a tantrum. Then, they walked out. Next thing I knew, I was asked if I wanted to begin cooking. I said yes.
My First Day Cooking
My first day on the line happened to also be the first day of restaurant week in the area. I was two stations that would normally be separate: fry and cold side. It was a long night of cooking and learning on-the-fly. I learned a lot that night about what it was like to be a cook. The memorization of orders, the kitchen language, the attitude, it was all new. I learned to keep an attitude at your side as needed and when to shut the hell up… sometimes. All I can say is that it was intense, but I survived.
I made some very good friends at that first introduction into the culinary world. A few that I still talk to still to this day, a few that annoyed me plenty, and others I have simply lost contact with. The culinary world is a whole other community of people who have a specific language and culture. Since entering the so-called “industry”, I have had whole new experiences.
The History
Now, sitting here writing about it 11 years later, I still love being around food. I have worked/staged at 5 different restaurants along the east coast. Each time, learning something new and interesting.
The first: Garden Bistro 24, I learned about the industry and spent a long time getting comfortable.
Second, New World Bistro. I learned about interesting new cuisines and how to create recipes. I learned about pairing and complementing foods
Third: I staged at Malcolm’s where I first learned about high-end farm-to-table foods from a very talented NYC chef.
Next, in Virginia Beach, I was co- CDC at Steinhilber’s Restaurant. This was a steak and seafood place that started in 1939. I learned how to run an establishment that has been around for nearly a century. Serving to 300+ people a night.
Now, I work at Kwei Fei in Charleston, SC. After Steinhilber’s I was drained and tired of working huge covers. I wanted to get back to the fun of cooking, but learning a new cuisine. I found Kwei Fei with it’s Sichuan food and it’s loud, hot, vibes.
Next up, I am moving to Florida to work for my family’s brewery, Disco Witch Brewing, as the Executive Chef. I am looking forward to total food control in the small kitchen and developing a new and interesting menu. Plus, I have worked hard to become a Level 1 Cicerone and am ready learn more about brewing.
I wish I could say I have learned to burn myself less over the years or that I cut myself less. But, sadly, that simply is not true. I have learned a lot about food and the F&B industry (Food and Beverage) but mostly I have learned that I love cooking.
Now
I love sharing my creations with people. We all spend a lot of time in the kitchen or dining room throughout our lives. It should be a happy place of love and sharing. Here I am sharing with you some of my favorite dishes that I have created over the years.
