Q: How would you characterize your cuisine?
A: Progressive New American
Q: What can an intern expect working for you? Hours, duties, etc.?
A: The experience I provide all interns is a very hands-on and real-life experience in the industry. I spend a considerable amount of time in grooming [interns] in leadership, organization, and practical cooking. My philosophy has always been what you put in, is what you will get out. That is why I seek out the most committed students who understand culinary is a true craft, and, like anything you strive to be the best at, it takes a lot of work!
As far as duties, it all depends on the student’s dedication and how quickly they grasp the concepts and tasks put before them. I typically start all students with the basics because without a solid foundation they can not achieve the next level. Once the basics are mastered then I make sure there is always the opportunity to move forward into another role in the kitchen.
Q: What do you get out of the experience of working with an intern?
A: I give a piece of me to every intern; they are the future in this industry, as well as a future representative of me. It is so rewarding to see them turn into successful leaders!
Q: What do you want an intern to get out of the experience of working with you?
A: I want that young aspiring chef to walk away with a sense of accomplishment, growth, a feeling of ownership in what they do, and most importantly an understanding that a restaurant is not just a restaurant. It is a business, and we are running a business.
Q: What have some of your past interns gone on to do?
A: Every intern that has ever worked in my kitchen has gone on to achieve greatness! Each person has their own passions and desires; I have always felt it is my responsibility to make sure they achieve their goals. My past interns have gone on to:
- Work overseas in Asia at the Peninsula Hotel
- Relocate to Paris to work at a 2 Michelin Star
- Move to other cities to work in fine dining restaurants (NY, Chicago, LA, and Atlanta)
- Go back to school for a nutrition degree to work with the Carolina Panthers in their meal nutrition program for the players
A few have chosen to stay with me for a longer period of time. They all have one thing in common–they keep in touch with me and at some point every one of them has called me to say “remember that time when you told me…. it just happened… I get it now!” They also call me for guidance (just like I do my mentors).
Q: Are you looking for any particular areas of expertise?
A: I am only focused on one thing, and that is someone who has a passion to be the best and will do whatever it takes to achieve that.
Q: Were you ever an intern? Where, for whom, what did you learn from that experience?
A: I did not do a traditional style internship for my school; I left for 6 months to work in Europe as an apprentice under Chef Edwin Katz of Restaurant Vermeer. This was a Michelin Star rated restaurant.
There I had to show them how serious I was (especially as an American), so I was there 6 days a week from 10am-1am (we opened at 6 closed at 11pm, closed Sunday). From that experience I left with a sense of dedication and commitment to my team and to my chef. A fine dining kitchen is a truly unique atmosphere because everyone relies on everyone all day long all the way from cutting an onion to putting the finished touches on a plate.
Q: Why should budding chefs consider Dallas as their culinary home?
A: Dallas is a city rich in opportunity, there are more restaurants per square capita then in NYC! With that said, there are only a few restaurants that are industry leaders that are blooming here, and it provides a very unique advantage to be part of something that will be an industry leader.
Q: What adjectives would you use to describe the atmosphere in your kitchen?
A: Passionate, creative, team atmosphere, leadership, sensory, detailed, dedicated, focused, humor, intensity, adrenaline, and camaraderie.
