Experience
2014 - 2016
Lead Line Cook
Redstripe RestaurantProvidence, RI
2013 - 2014
Prep Cook
Fireworks CateringProvidence, RI
Education
2014
Bachelor of Science, Magna Cum Laude, Majors in Food Service, Management and Wellness & Sustainability
Johnson & Wales UniversityProvidence, RI
Advice from Sam Levenfeld
Quotes about career path, skills, and teamwork from an industry leader.
Very early on in my career, someone once told me “every time you take a short cut, you know you are taking a short cut.” This really stuck with me.
At the end of the day, you only have yourself to answer to.
When hiring, I look for humility, the ability to take criticism, and timeliness.
I find inspiration by just going out and eating.
Honestly, Instagram is also a great tool to see what other great chefs are up to.
Burnout is a real thing and I have certainly had my bouts with it in the past.
Every day I give myself a full hour at home before getting ready for work. I take the time to drink coffee and listen to some music. I find it empowering to claim time to myself before giving the rest of my day to the restaurant. I also find it grounding to connect with family and friends outside of the industry daily.
I like to keep up on current events.
I listen to the Daily and the Journal.
I try to spend as much time as possible in the kitchen with the team.
Working their stations with them on busy nights is a good way to show them that I always have their backs. I always ask the team for input on new dishes as I am working through them so the whole team feels invested in the development of the menu.
I remember walking out of my stage at Momotaro thinking “Damn, all of these guys are better than me”.
That’s when I knew that I had to take the offer. The environment at Momotaro was a healthy balance of competitive and friendly. Everyone on the team was pushing each other to be better and it really helped me improve my skills rapidly.
My first kitchen job was in catering.
My second job was at an American Brasserie in Providence called Red Stripe. Red Stripe was busy all the time. I fell in love with the pace and the pressure of a busy Friday night. We worked in an open kitchen, so that was the first time I had the opportunity to watch guests enjoy the food I was making them in real time. It all kind of clicked from there.
I can't live without my team.
This is the best kitchen team I have ever been a part of and I am honored to be a part of it.
Don’t rush the process.
There were many points in my career that I was offered a job that I knew I wasn’t ready for quite yet. Of course, each opportunity was tempting but I knew I had to gain more experience before I was able to make that jump. This was partially because, of course, I didn’t want to fail, but more importantly because I knew I would only be cheating myself. The faster you move up, the less time you have to really hone your skills. Eventually, you find yourself in a position where everybody expects you to know everything. If you skip those small steps along the way, you lose that opportunity to learn the skills you are expected to know.
Roles in Culinary
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