Laying the Foundation: How You Got Here
I realized I was happier in restaurants and cooking than I was doing anything else; I figured I may as well make it a career.
I was 16 when I decided that I wanna be a chef. Was a natural decision for me.
As you were first getting a taste for the restaurant industry, when did you know you wanted to own restaurants?
- Kevin Nashan
- Executive Chef/Owner
- Sidney Street Cafe
- Saint Louis, Missouri
Working at my family restaurant, and asking myself why would anyone want to do this the rest of there life. I'm still after owning my restaurant for 8 years am asking myself that.
I apply what I know about wine pairing. It uses all the same senses, balance and philosophies. Only difference is you can endlessly manipulate the cocktail to improve the pairing.
Cornell Hotel School and getting my Certified Culinary Professional certification from IACP both helped me have a strong foundation as a 'bar chef'
Think back to when you first got the taste for cocktailing. When were you first bitten by the mixology bug?
Making cocktails with Dale DeGroff for several hours at The Seelbach in Louisville after sitting with he and Jill at The Bourbon Ball in 1998 changed my life.