To become a great chef or run a top restaurant, you need to learn more than how to make a bechamel sauce or fillet a fish, and you can learn only from those who have done it: the chefs. In Chefwise, Shari Bayer, host of the popular podcast All in the Industry, gathers advice and inspiration from top chefs around the world on how they do it all—be creative cooks, savvy business owners, motivational lead- ers, empathic communicators, and experts on social media. Contributions from the participating chefs—including Michelin-star veterans, up-and-coming professionals, and casual restaurant owners—cover everything aspiring chefs need to know that’s not taught in culinary school but are an essential part of a chef’s everyday life.5 INTRODUCTION 7 PHILOSOPHY Evolution, Innovation, Passion Ingredients, Seasonality, Sustainability 36 LEADERSHIP Leadership, Mentorship, Inspiration Cooking School, Training, Hiring 60 INSPIRATION 82 SOURCING 134 COOKING 166 IDENTITY 194 BUSINESS 214 TEAM 240 TECHNOLOGY 252 COMMUNICATIONS 274 ACTIVISM 296 WORK-LIFE BALANCE 316 FUNDAMENTALS 338 FUTURE 350 CHEF BIOGRAPHIES 360 INDEX 368 ACKNOWLEDGMENTS & CREDITS5 INTRODUCTION 7 PHILOSOPHY Evolution, Innovation, Passion Ingredients, Seasonality, Sustainability 36 LEADERSHIP Leadership, Mentorship, Inspiration Cooking School, Training, Hiring 60 INSPIRATION 82 SOURCING 134 COOKING 166 IDENTITY 194 BUSINESS 214 TEAM 240 TECHNOLOGY 252 COMMUNICATIONS 274 ACTIVISM 296 WORK-LIFE BALANCE 316 FUNDAMENTALS 338 FUTURE 350 CHEF BIOGRAPHIES 360 INDEX 368 ACKNOWLEDGMENTS & CREDITSPHILOSOPHY Andoni Luis Aduriz Izu Ani Gísli Matthías Auðunsson Carolina Bazan Katherine Bont Pierrick Boyer Sean Brock Paul Carmichael Maneet Chauhan Tom Colicchio Alexis Gauthier Maxime Gilbert Peter Gilmore Mehmet Gürs David Kinch Pia Leon Virgilio Martinez Clinton Mciver Thomasina Miers Jordy Navarro Christian Puglisi Dave Pynt Elena Reygadas Eric Ripert Helena Rizzo Missy Robbins Joan Roca Simon Rogan Niko Romito Ana Roš Oldrich Sahajdak Digby Stridiron Omar Tate Ed Verner Alice Waters PHILOSOPHY Andoni Luis Aduriz Izu Ani Gísli Matthías Auðunsson Carolina Bazan Katherine Bont Pierrick Boyer Sean Brock Paul Carmichael Maneet Chauhan Tom Colicchio Alexis Gauthier Maxime Gilbert Peter Gilmore Mehmet Gürs David Kinch Pia Leon Virgilio Martinez Clinton Mciver Thomasina Miers Jordy Navarro Christian Puglisi Dave Pynt Elena Reygadas Eric Ripert Helena Rizzo Missy Robbins Joan Roca Simon Rogan Niko Romito Ana Roš Oldrich Sahajdak Digby Stridiron Omar Tate Ed Verner Alice Waters 9PHILOSOPHY A chef’s philosophy. What exactly is it? When asking this question, there wasn’t one concrete answer, but rather, a progression of ideas. Philosophies have lay- ers. And adaptability factors. With the most noticeable being time—as the world changes, so do chefs. Of course, however, there were commonalities, as words like innovation, evolution, seasonality, and ingredients, as well as deep-rooted passion were echoed. But what brought chefs to these notions, and how they are shaped and evolve, differentiates them from one another. Manresa’s David Kinch describes his philosophy in different stages. He says he’s now in an innovation phase, where he is cooking simpler—less flashy and more about the quality of ingredients. That same feeling can be found at David Pynt’s modern Australian BBQ, Burnt Ends, in Singapore, where he focuses on great produce, big flavors, exciting techniques, and, as he says, “the magic of wood fire and smoke.” The importance of the ingredients was stressed by a number of chefs including one of Latin America’s best, Carolina Bazan of Ambrosia in Santiago, Chile, who likes to keep it simple and tasty, without overdoing it. How one finds their voice can also take time, and change as life unfolds with new experiences, innovations, and landscapes. Missy Robbins of Brooklyn’s popular Italian restaurant Lilia, shared that it can take a while before you get to your own point of view in cooking, but once you do, your food becomes personal and a freeing experience. Self-taught cook Ana Roš, who has revolu- tionized Slovenian authentic cuisine, agrees that cooking styles will, and do, change as chefs mature and gain more experience. And that’s exactly what happened at her restaurant, where the menu today has nothing to do with the one from fifteen years ago. Farm-to-table pioneer Alice Waters, also realized over time that cooking was not just about taste, it was also about the impor- tance of using organic, seasonal ingredients and understanding the meaning and roots behind what she served on a plate. The importance of patience, and trusting in the process, is something chefs learn with experience. Philosophies are not simple, but rather, run deep. Cooking is very personal. And every chef’s journey influences how he or she transforms a simple idea to a thoughtfully, composed dish with their values at its core.9PHILOSOPHY A chef’s philosophy. What exactly is it? When asking this question, there wasn’t one concrete answer, but rather, a progression of ideas. Philosophies have lay- ers. And adaptability factors. With the most noticeable being time—as the world changes, so do chefs. Of course, however, there were commonalities, as words like innovation, evolution, seasonality, and ingredients, as well as deep-rooted passion were echoed. But what brought chefs to these notions, and how they are shaped and evolve, differentiates them from one another. Manresa’s David Kinch describes his philosophy in different stages. He says he’s now in an innovation phase, where he is cooking simpler—less flashy and more about the quality of ingredients. That same feeling can be found at David Pynt’s modern Australian BBQ, Burnt Ends, in Singapore, where he focuses on great produce, big flavors, exciting techniques, and, as he says, “the magic of wood fire and smoke.” The importance of the ingredients was stressed by a number of chefs including one of Latin America’s best, Carolina Bazan of Ambrosia in Santiago, Chile, who likes to keep it simple and tasty, without overdoing it. How one finds their voice can also take time, and change as life unfolds with new experiences, innovations, and landscapes. Missy Robbins of Brooklyn’s popular Italian restaurant Lilia, shared that it can take a while before you get to your own point of view in cooking, but once you do, your food becomes personal and a freeing experience. Self-taught cook Ana Roš, who has revolu- tionized Slovenian authentic cuisine, agrees that cooking styles will, and do, change as chefs mature and gain more experience. And that’s exactly what happened at her restaurant, where the menu today has nothing to do with the one from fifteen years ago. Farm-to-table pioneer Alice Waters, also realized over time that cooking was not just about taste, it was also about the impor- tance of using organic, seasonal ingredients and understanding the meaning and roots behind what she served on a plate. The importance of patience, and trusting in the process, is something chefs learn with experience. Philosophies are not simple, but rather, run deep. Cooking is very personal. And every chef’s journey influences how he or she transforms a simple idea to a thoughtfully, composed dish with their values at its core.1011PHILOSOPHY different and it is something that generates pride and desire to continue and preserve, with values that we feel are coherent and relevant today. We transcend this work we do to preserve ecosystems, work with commu- nity, and see that we can always improve and maintain tradition at the same time. We see it under different important disciplines and our style of cooking is through ecosystems: technique and use of products, traceabil- ity, exploration, all this is reflected in the kitchen. We are very global in our technique and way of seeing the world but always acting in the terri- tory where we are, Cusco, Amazonia, and Lima, here in Peru. It is very local work, strategy, and experience where you can live at every altitude and every visit you have here is an exploration of ecosystems in a world of biodiversity. Ana Roš Hisa Franko Kobrand, Slovania So, to be honest, I believe that every chef, every cook should be following their heart, their cooking philosophy, and if you do so, your style of cooking of course changes through the years because we all tend to somehow change by growing up, by maturing or being every year older with a lot more experience. This is exactly what has happened in Hisa Franko. Hisa Franko’s menu today has nothing to do with Hisa Franko’s menu fifteen years ago. It is every day more clean and crystal in the idea of supporting local environment, local farmers. In the project we will be building up a better world, but it is kind of a logical consequence of living on such a remote countryside where all suppliers are too far away to actually be able to supply with fresh ingredient or fresh food. So, the personality or your own point of view in the kitchen is probably the most important part that a chef can share with the client through cooking. Either that is a simple dish or that is a super complex and composed dish. There always need to be a line of someone’s brain, someone’s heart, and the way they see the world, and only this way can the cooking really be an art. Evolution, Innovation, Passion Andoni Luis Aduriz Mugaritz Donostia-San Sebastian, Spain In the beginning at Mugaritz, we simply wanted to do something differ- ent, and, in some way, we were moving forward based on what we knew and sensed, and there are some key philosophies that have remained the same throughout all these years. There is still, for example, unpredictabil- ity as an ingredient, as well as the message and the power of words. We have been saying for many years that temperature is as important as salt. There are certain terms that are repeated and have been main- tained, but it is true that their form has been modified. At the beginning we were committed to less is more, and over time this has become much more evident. Right now, our cuisine explores other forms of beauty and continues to explore other worlds through texture. There are many things that have logically evolved and changed, but to a large extent the essence remains the same. Virgilio Martinez Central Lima, Peru I think that within the philosophy we have at Central is always to be as honest and loyal as possible. We see ourselves as an energy to innovate and we have a vocation for creativity, we understand beauty as a value, and I think that is part of the philosophy. When we really understand what our identity is as chefs, as a team, as a place, and everything we represent today—and what we do and the people we work with directly or indirectly—we see that we have an intention to produce changes. That is why innovating is important. Being attentive to the work, having disci- pline and conviction, we know that we have a reason for our existence and a purpose in life. Our point of view or way of seeing things is 1011PHILOSOPHY different and it is something that generates pride and desire to continue and preserve, with values that we feel are coherent and relevant today. We transcend this work we do to preserve ecosystems, work with commu- nity, and see that we can always improve and maintain tradition at the same time. We see it under different important disciplines and our style of cooking is through ecosystems: technique and use of products, traceabil- ity, exploration, all this is reflected in the kitchen. We are very global in our technique and way of seeing the world but always acting in the terri- tory where we are, Cusco, Amazonia, and Lima, here in Peru. It is very local work, strategy, and experience where you can live at every altitude and every visit you have here is an exploration of ecosystems in a world of biodiversity. Ana Roš Hisa Franko Kobrand, Slovania So, to be honest, I believe that every chef, every cook should be following their heart, their cooking philosophy, and if you do so, your style of cooking of course changes through the years because we all tend to somehow change by growing up, by maturing or being every year older with a lot more experience. This is exactly what has happened in Hisa Franko. Hisa Franko’s menu today has nothing to do with Hisa Franko’s menu fifteen years ago. It is every day more clean and crystal in the idea of supporting local environment, local farmers. In the project we will be building up a better world, but it is kind of a logical consequence of living on such a remote countryside where all suppliers are too far away to actually be able to supply with fresh ingredient or fresh food. So, the personality or your own point of view in the kitchen is probably the most important part that a chef can share with the client through cooking. Either that is a simple dish or that is a super complex and composed dish. There always need to be a line of someone’s brain, someone’s heart, and the way they see the world, and only this way can the cooking really be an art. Evolution, Innovation, Passion Andoni Luis Aduriz Mugaritz Donostia-San Sebastian, Spain In the beginning at Mugaritz, we simply wanted to do something differ- ent, and, in some way, we were moving forward based on what we knew and sensed, and there are some key philosophies that have remained the same throughout all these years. There is still, for example, unpredictabil- ity as an ingredient, as well as the message and the power of words. We have been saying for many years that temperature is as important as salt. There are certain terms that are repeated and have been main- tained, but it is true that their form has been modified. At the beginning we were committed to less is more, and over time this has become much more evident. Right now, our cuisine explores other forms of beauty and continues to explore other worlds through texture. There are many things that have logically evolved and changed, but to a large extent the essence remains the same. Virgilio Martinez Central Lima, Peru I think that within the philosophy we have at Central is always to be as honest and loyal as possible. We see ourselves as an energy to innovate and we have a vocation for creativity, we understand beauty as a value, and I think that is part of the philosophy. When we really understand what our identity is as chefs, as a team, as a place, and everything we represent today—and what we do and the people we work with directly or indirectly—we see that we have an intention to produce changes. That is why innovating is important. Being attentive to the work, having disci- pline and conviction, we know that we have a reason for our existence and a purpose in life. Our point of view or way of seeing things is Next >