Behind the Line
Topic: Background
The Skinny: What Makes You You?
When in school, what besides cooking were your academic interests?
- Ashlee Aubin
- Executive Chef
- Wood
- Chicago, Illinoise
I've always been interested in politics and philosophy. I studied these subjects in college and really thought I would make a career of it. Sometimes I still flirt with that idea, but I realize t...
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- Ben Lambert
- Executive Chef
- Bread & Tulips
- New York City
I really liked history classes. I was lucky enough to have very good and passionate teachers that were great story tellers which kept my interest. I actually considered going to school for somethin...
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- Timothy Harville
- Sous Chef
- Café des Architectes
- Chicago, IL
History! I've always been a huge fan of all history. My step father is a walking history book and he helped in my love for history. My great uncle was a spy during the cold war and that has also fu...
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- Scott Malloy
- Sous Chef
- Chicago,Il
In high school I was interested in nothing academic. I was in band for years, but loathed the "smart" side of school. I was good at school, but I just hated it. I am a hands on guy. I wanted to wor...
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- Matt Danko
- Pastry Chef
- The Greenhouse Tavern and Noodlecat
- Cleveland, OH
I went to school for fine arts at Kent State University, cooking came later. At the time my focuses were printmaking, ceramics, and collecting records.
![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
I actually did pretty well in school, to that end I really enjoyed English.
- Jeremy Kittelson
- Executive Chef/Owner
- Denver, Colorado
English, politics, philosophy and psychology. But I never really took school that seriously, too much fun to be had.
- Kevin Nashan
- Executive Chef/Owner
- Sidney Street Cafe
- Saint Louis, Missouri
Marketing, and political science
- Jennifer Plank
- Toast
- Cleveland, Ohio
Literature and writing were always my strong suites. I have a serious addiction to books! I refuse to own a tv, because it forces me to read before bed.
- Mark Mendez
- Executive Chef/Owner
- Vera
- Chicago, IL
I'm kind of a nerd, I like to read, a lot.
- Hugh Amano
- Chef
- Food on the Dole
- Chicago, Illinois
I really liked math and did well at it. But I ended up getting an English degree the first time around--focusing on film studies and analysis.
- Matt Haase
- Executive Chef
- Rocketbaby Bakery
- Wauwatosa, Wisconsin
I enjoyed school a lot. I did very well in Science, Math, and History.
- Sandra Holl
- Pastry Chef/Owner
- Floriole Cafe & Bakery
- Chicago, IL
Biology, Anatomy, Chemistry . . . I guess I was a nerd.
- Mark Steuer
- Chef/Partner
- Carriage House and The Bedford
- Chicago, IL
I always loved literature, so thats what i spent most of my time on. Oddly enough, i grew to love physics as well, which is funny considering my hatred of math.
- Joshua Kulp
- Chef/Partner
- Sunday Dinner Club
- Chicago, IL
Politics, education, literature, writing. I double majored in political science and English/Creative Writing at UW-Madison before getting a Masters in Teaching in NYC. Then I quit to become a che...
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- Celina Tio
- Executive Chef/Owner
- JULIAN
- Kansas City, MO
Outide of cooking I was mostly into art, French and math - all of which I use on a daily basis being a chef and restaurant owner : )
- Jared Van Camp
- Executive Chef
- Old Town Social and Nellcôte
- Chicago, IL
I wanted to be a painter/sculptor-it's what went to school for.
- Norman Van Aken
- NORMAN'S at the Ritz-Carlton, Grande Lakes, Orlando
- Orlando, Fl.
Literature and History were my only reason for hanging around really when it came to the academic part of school. Sometimes Science would be cool but I really loved the other two. Sports and dramat...
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- Stephanie Samuels
- Pastry Chef/Owner
- Angel Food Bakery
- Chicago, IL
I went to a small liberal arts college, and studied Studio Art, and Museum Studies. I was a real art and anthro geek. Even though I had the interest, I really didn't start cooking until after colle...
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- David Katz
- Executive Chef/Owner
- Philadelphia, PA
Since lunch isn't "academic" I guess just geography.
- Randy Zweiban
- Executive Chef/Owner
- Province and Province Phoenix
- Chicago, IL
I was an Economics Major in College and I also was a musician playing the drums prior to attending cooking school.
- Nathan Sears
- Executive Chef/Owner
- The Radler and D.A.S.
- Chicago, IL
Photography.
- Carrie Nahabedian
- Executive Chef/Owner
- NAHA and Brindille
- Chicago, IL
Art, Jewelry Design and Natural History
- Geoff Rhyne
- Sous Chef
- The Ordinary
- Charleston, SC
7 years of college, 'nuff said. I had a lot of interests, none fully pursued
- Jill Barron
- Executive Chef/Owner
- MANA food bar
- Chicago, IL
19th century russian literature and 20th century art.
- Michael M. O'Connor
- Sous Chef
- Vic & Anthony's
- Houston, TX
International Political Economy
- Troy Graves
- Chef/Partner
- Red Door
- Chicago, Il
I really enjoyed math related subjects
- Joncarl Lachman
- Executive Chef/Owner
- HB Home Bistro
- Chicago, IL
History, Linguistics
- Tony Priolo
- Executive Chef/Owner
- Piccolo Sogno
- Chicago, IL
Baseball, Chemistry
![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
I didn't have much interest in regular school subjects.
- Chrissy Camba
- Chef
- Bar Pastoral
- Chicago, IL
I went to college with the intention of graduating with a degree in biology, then attending med school and becoming a doctor. I did graduate with a biology degree but wasn't quite sure that was my ...
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- Paul Fehribach
- Executive Chef/Owner
- Big Jones
- Chicago, IL
History and Music, trombone specifically. I'm still always working on a history-related book for pure enjoyment. Human history is such a fascinating thing, and I think it can often provide a window...
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- Jason McLeod
- Executive Chef/Owner
- Box Tree Restaurant, Inc
- San Diego, CA
History and Math
- Paul Virant
- Executive Chef/Owner
- Vie and Perennial Virant
- Western Springs, IL
any science
- Cary Taylor
- Executive Chef
- The Southern
- Chicago, IL
I earned a B.A. in Journalism from Southern Methodist University. I was an editor for my college newspaper and wrote for USAToday and the Dallas Cowboys web site.