(To view our September/October 2014 issue of ClubWEST online, click here.)
What is it about creating beautiful dishes that appeals to you?
Creating a beautiful dish is our form of art, it stimulates the mind, if something looks good on the plate, we will obsess over it, we will naturally want it. We are social beings and social media has evolved immensely, we love taking pictures, showing people what we are about to eat. Chefs take pride in their creations, nothing pleases us more than someone enjoying our foods.We are fortunate to receive instant gratification unlike painters who often remain unappreciated until after their death. By that token though we are also criticized heavily, art is a form of expression, we love food and we want to make it look beautiful.
What is the most satisfying part of being a chef?
Knowing that people around you are happy, not only the guests, but the cooks that work with you, the owners, the managers, the servers, being part of a great team; a lot of work goes into running an operation. Without the proper people and an amazing team, without sous chefs, cooks, dishwashers, servers, managers, hosts, bartenders, head office and great owners, establishments don’t survive. Having this day in and day out is gratifying.
Who in the field do you admire?
My crew, I try to thank them everyday. To be honest, I don’t say it enough. I always tell our guests that I have the best crew that I have ever worked with, be it front of the house, back of the house, and all the people behind the scenes who sometimes don’t get credit. It takes a large group of people to make Inn on the Twenty what it is today, we have a long-standing history and I am blessed to part of it, now and moving forward.
See the full article in our online edition.
For Frank Romano’s recipe for Shrimp Ceviche, we have published it on the newsnow website.