Experience
2017 - 2022
Private Chef & Consultant
FreelanceNew York
Education
Advice from Eric Korsh
Quotes about career path, skills, and teamwork from an industry leader.
I think that one of the great challenges to be a great chef is to be ready and organized.
The mark of a good chef and kitchen is being ready and organized on a daily basis. More often than not, when a kitchen is out of control it’s because the chef and his team haven’t done the legwork or had the focus to be prepared. After being taught and embracing an individualist approach to cooking where it was every man for himself early in my career, I gained more experience as I started to embrace the idea of teamwork and solidarity through education and positive leadership.
Dominick Cerrone once told me that managing line cooks is like running a team of horses.
If you run them flat out indefinitely, you’re going to burn them out. As a result, I strive to create a respectful work environment where everyone’s schedules are as balanced as possible given the circumstances.
There was a period of my career when I went nearly 10 years without taking a vacation.
While it’s important to work passionately and push yourself in this business, it’s also important to make time for yourself.
I learned the importance of showing up early every day, never being late, and never calling out.
The drive to succeed and constantly get better has kept me motivated in tough times.
George Lang and Ken Aretsky are two legendary restaurateurs that defined hospitality for me during early parts of my career and, in some ways, prepared me to be a part of USHG.
Also, Gabrielle Hamilton - I respect her for having a vision and having the guts to see it through.
Roles in Culinary
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