Welcome to Chow Bella's Bites & Dishes, where Valley chefs and restaurateurs respond to a question New Times food critic Laura Hahnefeld has on her mind. Have a question you'd like to ask? E-mail [email protected]. Miss a question? Go here.
Sure, the Valley can claim a lot of talented chefs as its own. But what about the cooking scene as a whole? What would help make bad cooks good, good cooks better, and ready the next generation of tastemakers?
Here's what a few of our chefs and restaurateurs had to say on the subject:
Michael Rusconi, Chef and Owner, Rusconi's American Kitchen (Opening in September)
Spend the time to fully learn your craft. Students and cooks coming into the profession are in a rush to achieve the next cooking level but often don't understand the knowledge required to lead a kitchen. I encourage young cooks to take their time and learn from their chef. It's challenging because everyone has to pay their bills and the culinary profession doesn't really pay very well until you have reached a higher level.