Behind the Line

Topic: Your Career

Your Current Career

Nothing puts one's stamp on a dish or drink like a custom-made product. Perhaps your own bottle o' gin, your own hot sauce, etc. Have you developed any products? If not, would you like to?

Charlie6
  • Charlie Berg
  • Sommelier
  • Michael Mina Bourbon Steak DC
  • Washington, DC
I have done variations on a lovage, elderflower, yuzu (and other aromatics) Junmai Sake infusion. It's super-refreshing and I have had a number of requests for more of it to take home!

Last updated: Mar 3 2012

 

Tell us, Mr. or Mrs. Triple Threat, do you do any outside consulting? If so, what do you consult on? If not, would you consider doing outside consulting on something?

Imgres
No, I have not and am not consulting with anyone at the moment. Yes, I would definitely consider it, but only if I was kept anonymous. I wouldn't want to create expectations of myself in a restaura... more »

Last updated: Feb 16 2012

 

Openings are always hardest, and growing pains can be feisty. At which restaurants were you on opening staff?

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I was the opening sous chef at Graze here in Madison. Three weeks of consecutive 17 hour days. It was a really interesting process, from watching the construction to formulating the menu to hiring ... more »

Last updated: Dec 25 2012

 

What are your top three career accomplishments? And why?

Chef greg biggers b-w
So far ... A feature in Art Culinaire, our dinner at the James Beard House, and my current position at the Sofitel.

Last updated: Aug 13 2012

 
 

What was your most embarrassing moment at work?

Melissa2_web[1]
  • Melissa Trimmer
  • Pastry Chef
  • Le Cordon Bleu Chicago, Pastry Chef Instructor
  • Chicago, Illinois
While I wish I could talk about it without cringing, let's just say it involved souffles, famous chefs eating in the restaurant, and an oven which got newly calibrated that day without my knowledge... more »

Last updated: Jun 11 2012

 

The key to success is surrounding yourself with the best possible support team. In your daily routine, how do you teach or learn from your co-workers, employees, bosses?

Chef greg biggers b-w
Everything is a learning experience. I always try to hire what I don't know. I consider myself smart enough to admit my limits and areas I could learn more. I always try to find people that have th... more »

Last updated: Aug 13 2012

 

What is the one kitchen lesson you learned the hard way?

Chef greg biggers b-w
All of them. I can't think of anything in the kitchen that is learned the easy way. This is a hard life to live. I love what I do but would never suggest it to anyone. The life of a cook is a serie... more »

Last updated: Apr 23 2012

 

Let's explore your illustrious ownership history. What restaurants have you owned in the past? What did you learn from owning them?

Djd_6414
I have owned all but two of the restaurants I have worked in! 1. Something Different: Carry Out Cuisine. I learned I really could cook. I learned it was hard to please everyone and I develope... more »

Last updated: Jul 18 2012

 

Which industry awards, accolades, etc. are the most important to you?

Carneros_select-030bw_2
Being featured on the cover of Gastronomique En Vogue magazine, with a ten-page spread. Being named to the Top Five Places to Eat Napa/Sonoma by Food Republic.com.

Last updated: Dec 13 2012

 

What's the learning curve for being a first-time business owner? If you don't have a business background, how do you learn the things you need to know to become an entrepreneur?

Imgres
I think business school would have been a great base but I did not go that route. I had to learn a lot of things the hard way by making mistakes. I don't necessarily think I took the best approac... more »

Last updated: Apr 3 2012

 

What were the major influences that motivated you to open your own restaurant? When did you officially decide to go in on a business venture?

Imgres
I have always wanted to own my own business, even before I began cooking. My grandparents started a business at a very young age, from nothing, and were very successful. They have been a huge inf... more »

Last updated: Apr 3 2012

 

If you have any restaurant ownership partners, how did you meet these partners and how did you determine they were the right match?

Imgres
Restaurant partnerships are difficult any way you play it. I have had one failed partnership and I now have two partners and things are going very well. It is always difficult when there are stro... more »

Last updated: Apr 3 2012

 

Looking back on restaurants you've owned in the past and knowing what you know today, what would you do differently in that past venture, and what have you done differently with your new ownership ventures today?

Imgres
I closed a small bakery named Veruca and it was definitely a little sad but we knew it had to happen. I learned a lot from this experience but the major one is this. You need to know your employe... more »

Last updated: Apr 3 2012

 

When making business decisions outside the kitchen, do you go off instinct or do you seek outside opinion?

Imgres
I use instinct a lot and I think that it is very important. However, I try and base my instincts off of as much knowledge as I possibly can. There is a difference between making decisions off of ... more »

Last updated: Apr 3 2012

 

If you closed a restaurant during your career, what goes into the decision-making process to close a restaurant? Does it take a lot of thought, or is there a certain point where you just instinctively know?

Chef greg biggers b-w
My first chef gig was at this little restaurant in Savannah, Georgia. I was brought on board to help refine the quisine and bring in more customers. After about 3 months I was named General Manager... more »

Last updated: Aug 13 2012

 

Do you travel to participate in any culinary events? What have been your favorite destinations and why? Do you have a history with any particular event/s?

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My favorite culinary event so far was for the Kawasaki Disease Foundation, which was held in San Diego last year. A great event which helped create awareness and raise money for a cure. Many well... more »

Last updated: Apr 27 2012

 

Have you participated in any major off-site culinary events? What prompted you to participate and what was the experience like? Would you do it again?

Pat headshot
Chef Mike Sheerin & I were lucky enough to participate in the Charleston Food & Wine event. We had the opportunity to meet & cook with Chef Craig Deihl of Cypress restaurant. We were re... more »

Last updated: Apr 30 2012