Thom C. Email & Phone Number

Seasoned professionals always keep up with trends and are constantly learning new and exciting techniques. Few understand that we do what we do because we love it, not for financial rewards. I have a "fresh is best" philosophy and understand the importance of a truly balanced meal. My strength and success have been attributed to the understanding of solid cooking techniques, the use of fresh & local ingredients and my simplistic approach in allowing bold and subtle flavors to come forth on the plate. People are the most important ingredient which I have been fortunate to find. The result is always more important than the processing technique. The right tools & equipment are essential in performing the right task. When in doubt, follow the recipe. The environment and the supporting cast will always affect the final product.Working very hard is not unique to food service – there are many careers that require extra-human effort, but very few that absolutely require individuals to be “all in”. By “all in” I am referring to total commitment, building your life around the demands of the job, and most significantly to do so while being oblivious to the impact that this commitment has on other aspects of one’s life.It goes beyond the job description: hiring, training, menu planning, quality control, cost control, representation, leadership, purchasing, image building and so on. “All in” refers to a physiological, mental, emotional, and even spiritual connection to the work, to the operation, and to the greater culture of culinary arts. The more that a chef immerses into the job, the more the job demands of them. Ironically, the “right chef” is rarely told what to do or how much to work, but this “all in” attitude is just expected. Owners and operators expect it, peers expect it, staff demand it, and customers just have a feeling that the chef is always present. Unfortunately, I could not work in a Liberal or Progressive environment wrought with Democrats or extreme radicals.As much as the position is always a goal for serious cooks, no one could ever understand it until they have stepped into the culinary matrix. It’s like a riptide – if you put your foot into the water it will coax you in at first, then wrap its grip around you and pull you under without much warning.