My dad was in the restaurant business, but I didn't really think about following him. Had I done better at school, I don't know if I would have been a chef.
Sentiment: NEGATIVE
My father was a chef but hadn't owned his own business. I didn't like that. In my heart of hearts, I knew I wanted to be in business.
As a child, I didn't see my dad that much because he was always working at the restaurant. He became pretty jaded after working at the restaurant for so long.
My grandfather was a great chef.
I had turned down other head chef jobs. I didn't want to take over someone else's cuisine. I wanted to start from scratch.
My dad was a master butcher and I trained to be a butcher when I left school. I didn't enjoy it at the time but I love cooking now, so perhaps I would have been a chef.
My reasons for becoming a chef are somewhat of a cliche. I always loved to eat but it was watching my parents cook that really served as the impetus for my career choice.
So I quit my job and went to the New England Culinary Institute for the full two years and worked in the restaurant industry after that until finally I thought I had a grasp on what I needed to do what I do.
Growing up, my dad owned a restaurant in Washington, DC, and food was something I was passionate about. But when I finally got into it, I felt like it was so late in the game; that's why I worked seven days a week at Craft and Mercer Kitchen. I wanted to see how far I could take it.
I was a very good cook, and I knew I could build a business.
Both my parents are chefs... I grew up in a restaurant and was always surrounded by cooks. I love food.
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