Since moving to Asheville last May, I have had quite a few new kitchens to call home. First it was Seven Sows Bourbon & Larder thanks to Chef Mike Moore and Chef de Cuisine Todd Woods. It was a great team and a great way to come into town. The Executive Chef opportunity at Lex 18 presented itself and of course all I could see was my golden ticket to get on the scene with the food I am passionate about and introduce Asheville to my take on Appalachia cuisine. My flame of excitement stayed strong for a minute and then seemed to require more fuel than I could summon. I have never worked harder, along with my great friend and Sous Chef Chris Militana, only to find myself, my passion, and all of the excitement that I had brought to Asheville quickly reduce to a mere smolder. There were successes, don't be mistaken, and I am grateful I had the opportunity. However, I now understand what 'burn out' means and I would wish it on no one. I was proud of our passion, dedication, crazy long weeks, and the food we were cooking, constantly thinking about Chef John Shields telling me I was a warrior, and thought it could carry me through the toughest of work situations. I was defeated. Exhausted. Angry. Depressed. All of the things that no chef wants to give in to. Of course we all get tired but to combine all of these variables at the same time was just too much. Why should I be feeling this way? I had a son on the way. I have an amazing wife. I have a great home. I had a great team (of 4 including myself). And I was sharing my passion in a city where people love food. It led me to question more than just the job that was doing this to me. Was it the 'spotlight' or the desire for some recognition for this hard work and the food that my diners were enjoying so much? Absolutely. Just as an addict says that they are in control of their desire to get their fix, they never are. I fought with myself constantly and was convinced that the little bit of attention I had received would never get to me or my ego; that I was still cooking solely to fulfill my creative passion and to give my diners a healthy and enjoyable meal. How many of you reading this know who Ron Siegel is? Or Gary Danko? These are two extremely talented chefs in San Francisco who reigned supreme in the '90's. Even though they are still cooking amazing food, their names are rarely read or heard anymore. Is the 'spotlight' required for their restaurants to continue to keep their doors open or are they open solely based on passionate and truly delicious classic cooking? I would guess the latter. Beware of the 'spotlight.'
After my six months as the Executive Chef of Lex 18, I was excited to join Katie Button and her team at Nightbell, under the leadership of Chef de Cuisine Chad Holmes. It was a great experience, a much needed breath of fresh air. The food was fun, thoughtful, and very well executed. The team was fantastic and I really enjoyed working with everyone. I was able to work 45 hour weeks rather than 75 hour weeks and slowly get myself back on my feet and looking forward again, rather than down in defeat. I gave Nightbell four enjoyable months. I would like to apologize to Mike and Katie for doing such short stints by the way, that is usually not my style. Also, I can't thank y'all enough for giving me great opportunities in times of need. Truly grateful!
So now I have picked myself up, had some time to enjoy my new son and our new home, and have taken the Executive Sous Chef position at The Cliffs at Walnut Cove under Executive Chef Bill Klein. Chef Klein worked for both Siegel and Danko back in their heyday and is extremely talented and I am very excited to be working with him. I found my passion for this business in a similar setting, cooking great classic cuisine, and I find myself back in the same kind of environment and it feels great! Stay tuned for more frequent blog posts and I certainly appreciate you visiting Roots Culinary.
After my six months as the Executive Chef of Lex 18, I was excited to join Katie Button and her team at Nightbell, under the leadership of Chef de Cuisine Chad Holmes. It was a great experience, a much needed breath of fresh air. The food was fun, thoughtful, and very well executed. The team was fantastic and I really enjoyed working with everyone. I was able to work 45 hour weeks rather than 75 hour weeks and slowly get myself back on my feet and looking forward again, rather than down in defeat. I gave Nightbell four enjoyable months. I would like to apologize to Mike and Katie for doing such short stints by the way, that is usually not my style. Also, I can't thank y'all enough for giving me great opportunities in times of need. Truly grateful!
So now I have picked myself up, had some time to enjoy my new son and our new home, and have taken the Executive Sous Chef position at The Cliffs at Walnut Cove under Executive Chef Bill Klein. Chef Klein worked for both Siegel and Danko back in their heyday and is extremely talented and I am very excited to be working with him. I found my passion for this business in a similar setting, cooking great classic cuisine, and I find myself back in the same kind of environment and it feels great! Stay tuned for more frequent blog posts and I certainly appreciate you visiting Roots Culinary.
The week before leaving Lex 18
By the way, the photos on the Lex 18 website are pictures of food that I did at The Gamekeeper back in 2013, not current food at Lex 18. You will find them on this blog. Gonna look into watermarks now. ; >
