A mentors advice is invaluable; we take what they say, and it sticks with us throughout our careers, altering our paths as we forge along. These seven industry leaders shared pieces of advice that their mentors gave them and how their words inspired them upon their own unique journeys.
1
“Mike Sheerin at WD-50 told me two things that stuck with me: Work smarter not harder….and always have the right tools for the job.”
- Vivian Howard, Chef at Chef & The Farmer
2
“Grant Achatz taught me how to expand my thoughts on creativity, continue pushing past all limits, and that standards are meant to be broken and raised higher. He has always told me to keep being creative and never be complacent.”
3
“My best externship was at Domaine Chandon. It changed my outlook on cooking and helped shape my entire career. Robert Curry gave me a chance, and let me cook on the line, plate food and be looked at as a regular cook and not an extern.”
- Gavin Kaysen, Executive Chef and Owner of Spoon and Stable
4
“Andrew Selvadurai, Gordon Ramsay, and Heston Blumenthal have been my mentors. They taught me self-belief, attention to detail, the importance of consistency, and self-discipline. I learned the importance of being true to yourself and the people around you. Also, when faced with a challenge, it's just as important to look at what you’re not doing as much as what you are doing.”
- Simon King, General Manager at The Modern
5
“Larry Stone taught me to trust my palate, the Burgundians taught me that wine truly is nature's gift and my parents taught me that nothing replaces family time at the table.”
- Christie Dufault, Wine and Beverage Instructor at The Culinary Institute of America
6
“My biggest mentor and role model is my father, Giuseppe Trabocchi, whose love for food inspired my passion for cooking. There are other professional mentors that I’ve had along the way, and I’ve absorbed different things from them…. Italian chefs such as Mauro Uliassi and Gualtiero Marchesi, and business operators like Steve Hanson. Working for Gualtiero Marchesi was hugely influential in my development as a chef. Working for Steve Hanson showed me the drive and attention to detail necessary to run multiple restaurants.”
- Fabio Trabocchi, Chef and Owner of Gruppo FT
7
“Chef Todd Grey at Equinox Restaurant taught me how to properly manage a staff, cook seasonally and forge relationships with local farmers.”
- Anthony Chittum, Executive Chef and Partner of Iron Gate Restaurant
