A Chef's Tale: The Truth Behind Departing an Empire and Creating One's Own
@Culintro @cjaeckle @dan_kluger @missyarobbins @annemcbride
Have you ever dreamed of starting your own restaurant? Wondered what types of challenges you would face doing so?
Join us on October 28th as we hear from acclaimed Chefs Missy Robbins (A Voce, Corkbuzz), Daniel Kluger (ABC Kitchen, ABC Cocina) and Chris Jaeckle (All'Onda, Uma Temakeria) about their experiences rising to Chef stardom, their decision to start their own ventures, and the process behind it all. Anne McBride, editorial director for the Strategic Initiatives Group at the Culinary Institute of America, will moderate the discussion and uncover the pros and cons of following your dreams and pursuing your own restaurant.
Born and raised in NYC, Dan grew up in a family where cooking always played a major role. Dan attended Syracuse University where he majored in Nutrition and Hospitality Management. He spent his externship in the dining room of Danny Meyer’s Union Square Cafe and after graduation returned to work in the front of house until he was offered his first kitchen position as a prep cook. It was USC that opened his eyes to the wonders of seasonal cooking and he spent the next two and a half years working his way through every station. In 1999 Dan was asked to be a part of the opening team of Tabla Restaurant and spent the next seven years working his way up, becoming Tabla’s first Chef de Cuisine. Under Chef Floyd Cardoz’s direction, Dan was able to fine-tune his cooking techniques, the balance of flavors and textures in his dishes, and the use of Indian spices. Upon leaving Tabla, Dan was hired by Tom Colicchio, as the Executive Chef for a project he was consulting on called The Core Club. Dan spent the next four years as the clubs culinary leader transforming the way a "members only" dining room was experienced. Dan left The Core Club in late 2008 to join the Jean-Georges team where he's helped open restaurants in Arizona, Utah, DC and New York. In 2010 Dan opened ABC Kitchen as the Executive Chef and while there won multiple awards including the 2011 James Beard Award for Best New Restaurant as well as being honored as Food & Wine Best New Chef of 2012. In 2013 he added another ABC restaurant to his resume, ABC Cocina, leading both Kitchen and Cocina as the Executive Chef. Most recently Dan was nominated for the 2014 James Beard Award for Best Chef New York City. He is in the process of opening his own restaurant slated for late 2015 as well as consulting on many projects throughout New York City and working on his first cookbook. When Dan isn’t cooking, he spends his time with his wife and two daughters.
Photo by (Patrick Cline)
It was not until shortly before graduating from Georgetown University that Missy turned her passion for food into a career. She took a part-time job at 1789 restaurant and became hooked. In October 1994, Robbins moved to Manhattan to attend the Peter Kump’s New York School of Cooking. She worked at Arcadia immediately out of cooking school and after a year and a half, went on to work for Wayne Nish at March for a couple years. Robbins moved on to The Lobster Club before traveling to Northern Italy where she fell in love with the cuisine. Upon her return to the United States, Robbins became a sous chef and later the chef de cuisine at the boutique SoHo Grand Hotel. Robbins moved to Chicago in 2003 to work with former Top Chef Master himself, Tony Mantuano. As Executive Chef of Spiaggia and Café Spiaggia, Robbins was responsible for menu development and leading the kitchen on a daily basis. She also regularly cooked for the Obamas. During her tenure at Spiaggia, the restaurant was nominated by The James Beard Foundation for Outstanding Restaurant nationally in both 2006 and 2007, and for Outstanding Service in 2008. In 2010, Robbins was named one of Food & Wine magazine’s Best New Chefs. Under Missy’s direction, A Voce Madison earned a Michelin star in October 2009 and retained its one-star rating through 2011, while A Voce Columbus earned its first Michelin star in October 2010 in its first year of eligibility, also retaining that rating for 2011.
Missy left A Voce in early 2014 to pursue her dreams. Since August, she has been collaborating with Laura Maniec of Corkbuzz and heading the kitchen at the new Corkbuzz Chelsea.
Chris Jaeckle originally from Long Island, New York, worked as a busboy and attended Westbury Vocational School for the Culinary Arts throughout high school. After graduation, Chris furthered his culinary career at Johnson & Wales in Rhode Island.
Chris’s first job as a cook in a full working restaurant was at Larry Forgione’s An American Place. Following that, he spent the next seven years working for Danny Meyer’s Union Square Hospitality Group where he split his time between Tabla and Eleven Madison Park. From there Chris moved on to become the sous chef at Morimoto.
After this he made the decision to join Chef Michael White and his team at the Altamarea Group. Chris was the Chef de Cuisine at Ai Fiori. Where they garnered a 3 star review from the NY Times.
Chef Jaeckle has moved to a new project as the Executive Chef and Partner at All’onda, as well as Co-Founder at Uma Temakeria
Anne E. McBride is the director of the Experimental Cuisine Collective at New York University, where she is also pursuing a PhD in food studies, and culinary program and editorial director for the Strategic Initiatives Group at the Culinary Institute of America. She has co-authored four books with culinary professionals, including Chocalate Epiphany with Francois Payard and recently Les Petits Macarons with Kathryn Gordon.