Behind the Line
Topic: Inspirations
Mentorship and Guidance
Heeding the advice of culinary mentors is what breeds greatness in the kitchen. Think back. What is the best piece of kitchen advice you ever got, and who did it come from?
- Tony Priolo
- Executive Chef/Owner
- Piccolo Sogno
- Chicago, IL
I think that if you love the ktichen and you love food than you have no problem with working long hours everyday in the kitchen. It is also not considered work if it is something that you love!
Whose cooking do you most admire?
- Carrie Nahabedian
- Executive Chef/Owner
- NAHA and Brindille
- Chicago, IL
Alain Ducasse is my personal favorite.
Think of it as your own culinary Superman. Who's your food hero? Or, who's an unsung food hero?
![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
My mentor Andrea Bianchini, because he was my window to pastries. But he was also really good at doing things 10 years ago that no one had ever done. He was bold, curious and aggressive. He trie...
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What is most important lesson you’ve learned in the kitchen?
- Nathan Sears
- Executive Chef/Owner
- The Radler and D.A.S.
- Chicago, IL
To not be too nice. Everyone wants a great fun place to work but being to nice has problems. The few times if you don't correct people they feel that what they are doing is fine. You really need to...
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Who was the most influential teacher of your career?
- mark hinkle
- Manager
- Annie Gunn's
- Chesterfield, MO
While I've had the opportunity to work alongside some amazing chefs and restauranteurs, all of which have helped me develop into who I am today, I have been inspired most by two of the industry gre...
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Who have been your mentors?
- Carlo Lamagna
- Executive Chef
- Benny's Chop House
- Chicago, IL
My first mentor and good friend (and chef de cuisine at the time), Brian Beland, had to cover my station when I first started as a line cook. When I came back there was a packet sitting on my stat...
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If you went to culinary school, did you have any instructors who stood out as mentors? How did they shape your education and your career?
- Josh Galliano
- The Libertine
- Clayton, MO
The instructors at my school took more of an interest in you and your studies if you showed interest in the profession as a career. I wish I could remember all of their names, but there were about...
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What three women most inspired your cooking?
- Michael M. O'Connor
- Sous Chef
- Vic & Anthony's
- Houston, TX
Ilianna del la Vega comes to mind first and foremost. I learned more new technique in a few weeks of cooking with her than I imagined possible. Now, Oaxacan technique sneaks into my cooking all the...
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Your turn to play mentor! Are YOU a mentor to anyone? How do you inspire others in your field?
- Paul Fehribach
- Executive Chef/Owner
- Big Jones
- Chicago, IL
I am a mentor to my entire staff. I try to inspire them by setting a good example of dedication, fairness, and holding myself to the highest standard. I try to find ways to remind each individual t...
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If Escoffier were alive, what would you ask him?
- Michael M. O'Connor
- Sous Chef
- Vic & Anthony's
- Houston, TX
Would you use Tabasco in hollandaise if it were available to you?
Parents can be the greatest mentors of all, right? How did your parents (or other parent figure) guide you in your career?
- Paul Fehribach
- Executive Chef/Owner
- Big Jones
- Chicago, IL
My parents always took a very laissez-fare approach to our careers. Perhaps it's because there were six of us and they didn't like the idea of micromanaging our career development, but they did a g...
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Inspiration from beyond the grave. What bygone industry legend has been the greatest inspiration to you? How?
- Paul Fehribach
- Executive Chef/Owner
- Big Jones
- Chicago, IL
Edna Lewis because she never wavered from the honest seasonal cooking she knew in Freetown, VA while growing up, and she spent her life passing her knowledge on. I may spend much of my life trying ...
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Still in touch with early mentors? How do they continue to help you grow and learn?
- Jimmy Bannos
- Owner
- The Purple Pig and Heaven on Seven
- Chicago, IL
I'm still in touch with Paul Prudhomme and just talking to him is an inspiration.
What career advice do you have for aspiring chefs?
- Jill Barron
- Executive Chef/Owner
- MANA food bar
- Chicago, IL
Be prepared to make this a life journey. Be prepared to learn something new
every day. Eat everything.
What career advice do you have for aspiring pastry chefs?
- Craig Harzewski
- Pastry Chef
- NAHA and Brindille
- Chicago, IL
On my first morning at work in the pastry kitchen at Payard Patisserie in
the upper east side of Manhattan, I arrived nervously awake at 4 am. I was
changing in a locker room the size of a large c...
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Do you have a gardening mentor or other inspiration?
- Sandra Holl
- Pastry Chef/Owner
- Floriole Cafe & Bakery
- Chicago, IL
I try to garden but I do not have a green thumb. This year we are working with a gardener to help us install earth boxes and get a real garden started on our roof. We are super excited to have her ...
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Who has been the biggest influence in your sommelier education/wine background?
- Charlie Berg
- Sommelier
- Michael Mina Bourbon Steak DC
- Washington, DC
Master Sommelier Ron Edwards has been a steady source of wisdom and encouragement since I met him at my first Intro exam several years ago. He has a gift for teaching and pulling people's performan...
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What career advice do you have for aspiring sommeliers?
- Josh Kaplan
- GM/Beverage Manager
- Eleven City Diner
- Chicago, Illinois
I think you have to attack your aspiration from different fronts. Begin with developing your knowledge.You have to taste daily. Go to as many distributor tastings as possible. Take notes. Spit. Stu...
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