Chef Salad Highlights Part II: The Smart, Funny and Sometimes Provocative Comments Our Local Chefs Made in 2012
|Aaron Chamberlin in his front window "office" at St. Francis|
You spent six years with LGO Group. What was that like?: I have a lot of emotional attachment to LGO. I still go there and pick up trash while I'm waiting for my coffee. It was a special place to be part of, and I got a lot out of that experience. That was my finishing school. It got me out of the fine dining mentality and made me a business chef.
So Bob Lynn [founder of LGO Group] was another important mentor, right?: Yeah, he can smell talent. He can smell people who will work like a dog. He's a team-builder. People who worked there have gone on to do massive things -- Doug Robson, Craig DeMarco, Jay Bogsinske and Jared Porter. I mean here was this lineup of chefs making granola, fruit and yogurt.
So, are you looking to build an empire?: Well, I don't expect to get rich. I live in a simple house. I don't drive a fancy car. The days of "who has the most toys wins" are gone. To me, who has the least is the winner.
Pete DeRuvo, executive chef of Davanti Enoteca
What do you understand now about being a chef that you didn't 10 years ago?:Keep everyone on the same page, every day, every shift, every moment. Things go sideways when you don't communicate!
Cullen Campbell, chef-owner of Crudo
Most over-rated ingredient: I don't believe there is one, as long as it is prepared well and balanced.
Buzzword you wish would go away: Casual fine dining. We are all casual fine dining. No need to state it.
2814 N. 16th St., Phoenix, AZ