I am often asked what inspired me to become a chef. The honest answer
is, I'm not sure. I don't have the cliché memories of growing up in the
kitchen. I don't recall any
distinct revelations concerning food. My first significant interest in cooking
exposed itself while I was in college. It may be at this point that my body
began to reject ramen noodles, tv dinners and boxed mac & cheese. I began
to experiment with 'real' cooking that involved metal pots and full size ovens.
Much to the dismay of my roommates, we began to eat home cooked meals a couple
times a week. I can't say that all of the meat loafs, beef stroganoffs
or lasagnas were even palatable but it was the beginning. I learned then that even a bad home
made meal was better than any frozen, canned or boxed dinner. My success and interest in cooking was continuing to grow, so I looked
for a job that would introduce me to new foods and techniques. Without any
kitchen experience the State Room at the IMU on the University of Iowa campus took
a chance with me. (Knowing what I know now, a big chance). I was hired to work
garde manger (the salad station). I had performed similar duties at home but
this was different. As I entered the kitchen for the first time I was immediately
intimidated by the other cooks in the kitchen. They were fast, they had great
knife skills, they spoke their own language, they were tough. Every move they
made was efficient and purposeful. I was bumbling and my brain was spinning to
keep up. I made salads as fast and neat as I could, all the while trying to
follow the chef's intense barking of orders. "I need one more salad. Now!
This is supposed to be no dressing! Make it again!" I was sure the chef
hated me; I could barely keep up. I could feel the cooks down the line watching
me sweat. I tried hard not to let them down; I tried even harder to impress
them. I wanted to be on the “hot line,” I wanted to move like them and talk
like them. "Table 3, 2 minutes. Plating! Picking up table 8. Fire tables 7
and 9! I need a runner!" As I plated my last salad for the night I felt an
incredible sense of relief. It was time to breathe; I made it. I am still not sure when I decided I was going to pursue this
punishment for a career, but the State Room led me to the Atlas kitchen in Iowa
City and then to culinary school. I graduated from the University of Iowa with
a degree in anthropology and in 2001 I married my love of seven years. We moved
to Rhode Island where I attended Johnson & Wales Culinary School. I worked
at the Parkside Rotisserie and Bar (www.parksideprovidence.com) for the two years we
lived in Rhode Island. Post culinary school we moved to Hoboken, New Jersey. My wife attended graducate school to work on her M.A. in education
while teaching elementary school in the Bronx. I was hired at Beacon Restaurant
(www.beaconnyc.com) in New York City to
fill in for the grill chef who left on maternity leave. This is the biggest
restaurant I had ever worked for. The facility was equipped with a full bakery,
a baker, a butcher, a porter, P.R. staff, seating for 300+, a kitchen staff of
25 full-time employees and a four star chef. Physically and mentally it was the
most stressful job I have had to date. I spent a year at Beacon before leaving
the city to work at a new restaurant in Hoboken. I was hired as the grill chef at a newly built restaurant, Venue. The
chef was very progressive and dabbled in molecular gastronomy. The highlight of
Venue was the opportunity to experience the opening of a restaurant. I worked
closely with the chef - from the tweaking of dishes and final menu selections
to the basic organization of the restaurant designed for future success. We
also participated in a photo shoot for Art Culinaire Magazine (www.getartc.com). This was an incredible opportunity to work with the Art Culinaire
staff. I prepared many of the dishes for the shoot and I am proud to see the work
preserved in several amazing photographs. My wife, Gretchen, completed her degree and two years of commuting to
the Bronx to teach her elementary students was about all she could take. We were
discussing children and planned to return home to start a family. We moved back
to Iowa in 2006. Gretchen taught in the Cedar Rapids school district and I went
to work at the Lincoln Café (www.foodisimportant.com). The Lincoln Cafe is easily the best restaurant in eastern Iowa. I had
been introduced to the local food movement at NYC and Jersey markets. It wasn't
until I returned home did I really appreciate the practice. I experienced local
food on a whole new level here. I was introduced to the farmers and developed
an abundance of respect for their hard work. Not only is the food fresher, but
it tastes better, is more nutritious and “going local” helps build our
community. I observed a community that is fortified by great food. It is
motivating and inspiring to see this happening across the country. I started Braise Co. to promote the foods that I love and practice
business as a member of the community. I appreciate your support! Thanks for reading all about me. Shawn