CulinaryOffice & Admin
Nick Anderer
Executive Chef & Partner | Anton’s and Leon's
Experience
2000 - 2002
Line Cook (Chef Mario Batali), Pastry Cook (Chef Gina DePalma)
Babbo Ristorante e EnotecaNew York, NY
Education
1995 - 1999
Bachelor of Arts; Major: Art History, Concentration: Italian
Columbia UniversityNew York, NY
Advice from Nick Anderer
Quotes about career path, skills, and teamwork from an industry leader.
Don’t pick up a hot pan with a moist towel.
This seems obvious now, but in my first kitchen job, I made that mistake and steamed myself pretty badly.
"To be successful in any artistic profession, you must be completely impervious to criticism and completely stubborn in your determination to succeed." - Professor David Freedberg, Columbia University
Stretch a lot and strengthen your core.
I know I sound like a Pilates instructor, but lower back pain is inevitable in this industry if you don’t do daily maintenance to your body. In my first few years cooking, my body really took a beating.
The most important thing I learned in my first job was to always be cleaning.
There is never a moment in the cooking or prepping process where cleaning up after yourself ceases.
It’s the people that keep me going on rough days.
I’ve always been fortunate to have a network of inspirational people around me – my family, determined chefs and cooks at work. It’s inspiring to see so many people in one place, all following their passions - Doing what they really want to be doing, not for money, but simply because they love it.
My best internship was working a summer (in college) on the Mercantile Exchange trading floor.
It taught me how to perform under extreme pressure and time constraints. It also taught me that I never wanted to work in Finance again and ultimately forced me to pursue an alternate career path – cooking.
Roles in Culinary
Check out the newest job opportunities in your area and level up your career.
