Behind the Line
Topic: Background
The Skinny: What Makes You You?
Say you were not a chef. What would you be, and why?
- Nate Hamilton
- Chef de Cuisine
- Harvest
- Madison, WI
It's a hard thing to imagine. I'd probably be a travel...something. Anything that got me free airline tickets. I'd work while I did it, I don't care. I love to explore new places.
- Ashlee Aubin
- Executive Chef
- Wood
- Chicago, Illinoise
Professor of political philosophy with a concentration on the legitimacy of power transference in the founding of a nation.
At least, that's what I thought I would be for a brief time in my earl...
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- Timothy Harville
- Sous Chef
- Café des Architectes
- Chicago, IL
Sports announcer. I have a great passion for watching and talking about sports. It's something I have enjoyed my whole life. Talking about sports come almost as natural to me as talking about food.
- Scott Malloy
- Sous Chef
- Chicago,Il
A race car driver. I used to race a lot. I was a member of both the Sports Car Club of America and the National Auto Sports Association and competed in Autocross and road racing events. I am an av...
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- Matt Danko
- Pastry Chef
- The Greenhouse Tavern and Noodlecat
- Cleveland, OH
I'm sure I would be making art in some capacity whether I would be teaching I'm not sure.
![Melissa2_web[1]](/system/avatars/1174/thumb/melissa2_web[1].JPG?1320965073)
- Melissa Trimmer
- Pastry Chef
- Le Cordon Bleu Chicago, Pastry Chef Instructor
- Chicago, Illinois
If I wasn't a chef I probably would have gone into tattooing as I had so many friends going into it when I was really getting passionate about cooking.
- Jeremy Kittelson
- Executive Chef/Owner
- Denver, Colorado
If I could give up my material ways, I would like to work with a pit bull rescue organization. Or some sort of missionary.
- Kevin Nashan
- Executive Chef/Owner
- Sidney Street Cafe
- Saint Louis, Missouri
Most likely I would go into the CIA (not the cia i graduated from). That is where my grandfather spent 22 years and it has always been fascinating to me.
- Jennifer Plank
- Toast
- Cleveland, Ohio
I love children with my whole heart, and if I was not a chef, I would want to be a stay at home mom.
- Mark Mendez
- Executive Chef/Owner
- Vera
- Chicago, IL
Jazz musician, piano player. I have pretty big hands, I could be good.
- Mark Steuer
- Chef/Partner
- Carriage House and The Bedford
- Chicago, IL
I would probably be a lawyer. I had always planned on going to law school, until i fell into cooking that it.
- Joshua Kulp
- Chef/Partner
- Sunday Dinner Club
- Chicago, IL
I'd likely be working in the tech/gadget industry, I love my gadgets. Or I'd be working in politics - I love my Obama. Or I'd be working in food in another way - I've always thought traveling the...
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- Jill Barron
- Executive Chef/Owner
- MANA food bar
- Chicago, IL
i really am only fit to be a chef, but i would love to write short stories.
- Stephanie Samuels
- Pastry Chef/Owner
- Angel Food Bakery
- Chicago, IL
In the past I would have said Archeologist, or Museum preparator . I love history, anthropology and artifacts. If I won the lottery, I'd open up an intergenerational day care center where the eld...
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- David Katz
- Executive Chef/Owner
- Philadelphia, PA
No idea. I would have liked to be a baseball player, but that's very realistic. Maybe a writer. That's what I would have gone to school for had I gone to school.
- Randy Zweiban
- Executive Chef/Owner
- Province and Province Phoenix
- Chicago, IL
I think there are two things I would have persued. One of them working in the music industry on the production side and the other would be in the hospitality industry on the front of the house side.
- Nathan Sears
- Executive Chef/Owner
- The Radler and D.A.S.
- Chicago, IL
Anything with a creative outlet and better hours.
- Jimmy Bannos Jr.
- Executive Chef/Owner
- The Purple Pig
- Chicago, IL
I would be coach
- Carrie Nahabedian
- Executive Chef/Owner
- NAHA and Brindille
- Chicago, IL
I would like to be a Marine Biologist or a Travel Journalist for National Geographic. Thos are my interests...Nature,Animals, the Oceans and the Enviroment.
- Geoff Rhyne
- Sous Chef
- The Ordinary
- Charleston, SC
I wish I had it in me to be a farmer. Realistically though, those folks humble me with their work ethic.
- Joncarl Lachman
- Executive Chef/Owner
- HB Home Bistro
- Chicago, IL
If i were not a chef, i would still be a waiter making a lot of money and spending it on seeing the world. Before "getting serious about life" i worked at a number of "upscale" restaurants in DC an...
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- Tony Priolo
- Executive Chef/Owner
- Piccolo Sogno
- Chicago, IL
Baseball Player(hopefully)
![Pastry chef patrick fahy b-w[1]](/system/avatars/146/thumb/Pastry Chef Patrick Fahy b-w[1].jpg?1319823449)
- Patrick Fahy
- Pastry Chef
- Sixteen
- Chicago
Before I entered culinary school I was taking some writing classes in Minneapolis. I briefly considered being a writer but I was already taken in by the culinary world.
- Paul Fehribach
- Executive Chef/Owner
- Big Jones
- Chicago, IL
A sommelier, because I love wine and it is so central to the pursuit of a perfect dining experience. Wine is endlessly interesting, with geography and history playing major parts, two of my favorit...
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- Jason McLeod
- Executive Chef/Owner
- Box Tree Restaurant, Inc
- San Diego, CA
If I was not a chef I would be a counselor, I think as a chef you spend allot of time counseling..
- Paul Virant
- Executive Chef/Owner
- Vie and Perennial Virant
- Western Springs, IL
I'd be a farmer.
why not?
- Cary Taylor
- Executive Chef
- The Southern
- Chicago, IL
I can't even imagine much else now.