Behind the Line
Topic: Background
The Skinny: What Makes You You?
If you had another career before this, what made you change?
- Ashlee Aubin
- Executive Chef
- Wood
- Chicago, Illinoise
This is the only career I've had. I went to school for something completely unrelated, but it never led me anywhere.
I think that once you've spent a certain amount of time in the kitchen, you...
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- mark hinkle
- Manager
- Annie Gunn's
- Chesterfield, MO
I spent a very brief time in banking, but this was nothing more than a job while I worked my way into the industry.
- Scott Malloy
- Sous Chef
- Chicago,Il
Cooking is all I have ever done and ever want to do.
- Matt Danko
- Pastry Chef
- The Greenhouse Tavern and Noodlecat
- Cleveland, OH
The inspiration came from my parents they reminded me how much I enjoyed cooking, and how close I came to going to culinary school instead of art school.
![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
Nope, always worked in the biz.
- Kevin Nashan
- Executive Chef/Owner
- Sidney Street Cafe
- Saint Louis, Missouri
I never really did.
- Chrissy Camba
- Chef
- Bar Pastoral
- Chicago, IL
the only career i had before this was figuring out how to apply my bio degree to the makings of a career...and having lots of urban adventures, lol.
i don't know why i decided all of a sudden to...
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- Sandra Holl
- Pastry Chef/Owner
- Floriole Cafe & Bakery
- Chicago, IL
I was working in marketing in Oakland, CA when the company I worked for was sold. I lost my job and had a little time to reconsider what I wanted to do with my life. I changed directions and went t...
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- Joshua Kulp
- Chef/Partner
- Chicago
My first career was 5th grade public school teacher in the Bronx. This was perhaps the most challenging experience of my life. I loved my students and I loved teaching, but I could not deny my tr...
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- Jill Barron
- Executive Chef/Owner
- MANA food bar
- Chicago, IL
i relly did not have another career, i tended bar while putting myself in art school, and one day decided that as an artist i would always be a server or bartender, and just knew i wanted to cook. ...
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- Geoff Rhyne
- Sous Chef
- The Ordinary
- Charleston, SC
After my college baseball career came to a halt, I was a career student before falling into the restaurant business. A modern day love story where we found each other.
- Stephanie Samuels
- Pastry Chef/Owner
- Angel Food Bakery
- Chicago, IL
After a few odd jobs after college, I was lucky enough to be hired by Erwin Drecshler at the original Metropolis cafe in Old Town. He hired me on the basis of faith, and I stepped up and stayed for...
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- Rob Levitt
- Executive Chef/Owner
- The Butcher & Larder
- Chicago, IL
I was a musician making the bulk of my income playing in a wedding band. It was unfulfilling to me playing pop/dance tunes when I spent all my time practicing really complex music. I wanted to be...
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- Randy Zweiban
- Executive Chef/Owner
- Province and Province Phoenix
- Chicago, IL
I was actually a diamond setter before I went to cooking school. I did it because I sort of fell into it after college and liked working with my hands. I didn't love it and decided to attend cookin...
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- Nathan Sears
- Executive Chef/Owner
- The Radler and D.A.S.
- Chicago, IL
I enjoyed cooking too much.
- Adam Seger
- Mixologist
- Hum Spirits Co.
- Chicago, IL
I have always wanted to do restaurants and hospitality
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- Steve McDonagh
- Owner
- Hearty
- Chicago, IL
Success. the success of Hearty boys changed my theatre career. But in a way it didn't completely change as much as morph.
- Michael M. O'Connor
- Sous Chef
- Vic & Anthony's
- Houston, TX
I realized I had a serious hatred for my "desk job," and wanted to do something that had tangible results at the end of every day.
- Joncarl Lachman
- Executive Chef/Owner
- HB Home Bistro
- Chicago, IL
I have always been in the industry. But was "front of house".
Everybody i knew told me i need to go to culinary school and become a chef...so i took the plunge and the huge decrease in wages.
![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
Since I started cooking when I was young I never had another career - there was never any other option for me. The thought never crossed my mind.
- Paul Fehribach
- Executive Chef/Owner
- Big Jones
- Chicago, IL
You not only have to do what you love, but also what you can excel in.
- Jason McLeod
- Executive Chef/Owner
- Box Tree Restaurant, Inc
- San Diego, CA
this is the only career I have had
- Paul Virant
- Executive Chef/Owner
- Vie and Perennial Virant
- Western Springs, IL
never another
- Cary Taylor
- Executive Chef
- The Southern
- Chicago, IL
Journalists make less money than chefs and don't get to play with fire and knives.