Behind the Line
Topic: Background
Laying the Foundation: How You Got Here
How old were you when you first started working in the industry? Where did you work and why did you start when you did?
- Nate Hamilton
- Chef de Cuisine
- Harvest
- Madison, WI
I was fourteen, slinging pizza at the local spot. I can't remember if I wanted to work, or got pushed out the door to find a job. I had a great time, though. Having done some desk work for my mom i...
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Learning lessons shapes careers. What was one of your greatest learning experiences?
- Scott Malloy
- Sous Chef
- Chicago,Il
Impatience. Yes I said it. Do not wait for something great to come to you. You will wait a long time. You have to grab things by the reigns and make things happen for yourself. No one is going to h...
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When you first got the taste for culinary arts, how did you decide to become a cook?
- Nate Hamilton
- Chef de Cuisine
- Harvest
- Madison, WI
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.
When you made your restaurant world debut, what was your first position in the industry?
- Nate Hamilton
- Chef de Cuisine
- Harvest
- Madison, WI
I was fourteen years old and expected to just be the guy who swept the floors and took out the garbage at the local pizza joint. Nope. They threw me in front of the oven on my very first day. I cou...
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How old were you when you knew you wanted to be a chef?
- Ben Lambert
- Executive Chef
- Bread & Tulips
- New York City
I was 16 when I decided that I wanna be a chef. Was a natural decision for me.
Staging in restaurants is one of the best ways to garner experience, and learn hard lessons. What were your most memorable stages?
- Nate Hamilton
- Chef de Cuisine
- Harvest
- Madison, WI
I was able to sneak out to London and do a few stages a couple of years ago. Most memorably, I spent a bit of time at Gordon Ramsay's Maze, and Fergus Henderson's St John Bread and Wine. They were ...
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Career challenges are inevitable, especially in the onset of a career. What obstacles did you overcome in your early career?
- Angela Lee
- Owner
- Grange Hall Burger Bar
- Chicago , IL
My mother taught me to work for myself and my own things. With these driving principles I gained the ability to hustle and make ends meet. Therefore, if I wanted to go to College, I was to earn tha...
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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.
Do you recall an early "aha moment" in a restaurant when you knew you were hooked?
- Ben Lambert
- Executive Chef
- Bread & Tulips
- New York City
I was honestly hooked from my first day at Le Cirque 2000. I was so spoiled to get to work in that kitchen where we had million dollar stoves everything copper and brand new. It was an incredible k...
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Do you recall any amusing — or not so amusing — misconceptions you had about the restaurant biz before you got into it?
- Scott Malloy
- Sous Chef
- Chicago,Il
I was fortunate enough to have some amazing instructors in culinary school that were very upfront with us. Day one they asked who thought that when they left school they would be a chef. Several pe...
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Food and beverage pairings can take time to master. How did you learn to pair food with cocktails?
- Adam Seger
- Mixologist
- Hum Spirits Co.
- Chicago, IL
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.
In getting started in your career, did you attend any schooling or classes for mixology?
- Adam Seger
- Mixologist
- Hum Spirits Co.
- Chicago, IL
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?
- Adam Seger
- Mixologist
- Hum Spirits Co.
- Chicago, IL
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.
What brand was your first knife?
- Ben Lambert
- Executive Chef
- Bread & Tulips
- New York City
The first knife that I was given was the set that they gave me at culinary school. I did not really like them they were not very good. That is when I started to get into Japanese knives. The first ...
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