Experience
2005 - 2006
Sous-Chef / Line Cook (Sauté, Grill)
BiancaBryn Mawr, PA
2005 - 2005
Line Cook (Garde-Manger, Pastry, Sauté)
BiancaBryn Mawr, PA
Education
2005 - 2005
Applied Science in Culinary Arts
The Restaurant School at Walnut Hill CollegePhiladelphia, PA
Advice from Alexander Harris
Quotes about career path, skills, and teamwork from an industry leader.
Always work efficiently and with confidence.
Working at Lacroix at the Rittenhouse Hotel in Philadelphia was an extremely educational experience.
I worked with a group of cooks that pushed each other and push me to be better. It was like a culinary graduate school. Le Caprice (formerly in the Pierre Hotel) was educational in a different way. I worked with a very international group of chefs helping me to identify who I was as an American chef. And finally, working at Union Square Hospitality Group helped me become a better manager and develop my teaching style.
I knew that working in the kitchen was for me after working my first restaurant job (Bianca formerly in Bryn Mawr, Pennsylvania).
It was challenging, physically, mentally, emotionally, and creatively. It was also intense because it was a small restaurant with a small staff. Even at its most stressful when it was all over, I felt like there was no place that I would rather be.
Emma's Torch is unique since it is a culinary training program.
Each night's service is about education (for the students, staff, and guests) and empowerment, being comfortable in the kitchen and cooking with confidence.
Excellent communication with and trusting in the team is essential to being able to properly separate work duties and maintain a healthy work/life balance.
When hiring, I look for a positive personality and a willing attitude.
The technical skills typically can be taught, but interpersonal skills are fundamental, especially as one progresses in their career.
Communication (giving information and listening) and trust (the freedom to work to their strengths) are two keys to keeping a healthy team dynamic.
Being able to see the day-to-day progression in the skills and attitude of my students is what inspires me to continue teaching.
I find inspiration in the farmers market, the butcher, and the stories of my students.
Also, I like to study the classics and see how they relate to new trends in food and beverage.
I currently have the fortune of working with many different cultures through my students.
I try to read as much as possible on these cultures and relate these international techniques and ingredients to American culture, ingredients, and classic techniques.
Patience is necessary to work with students, staff, and guests in a teaching kitchen.
I like to work with spices and rubs.
Emma's Torch has the fortune of being partnered with Burlap and Barrel spices. I look forward to seeing what new products they have each quarter and how I can integrate them into our food.
I love information and perspective.
I refer to Culinary Artistry and The Flavor Bible (Dornenburg and Page) or On Food and Cooking (Harold McGee) almost daily. Great Wine Made Simple and Great Taste Made Simple (Andrea Immer) are old favorites as well for thinking about flavor. I also like to reference beverage books like the Death & Co book.
Roles in Culinary
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