Empire stateCooking

As a cook in New York City, I found myself surrounded by some of the most creative and inspiring culinary minds in the world. And while the kitchens I worked in were some of the most structured and regimented environments I've ever encountered, that didn't mean we didn't have our moments of levity.

One of my most memorable moments in the kitchen happened at Perry St, where I worked as a line cook. I was tasked with preparing the restaurant's signature tuna tartare, which was served with crispy wonton chips. As I was slicing the tuna, I accidentally cut myself on the blade of the knife. It wasn't a serious injury, but it was bleeding pretty heavily.

Instead of panicking, I did what any good cook would do: I wrapped my hand in a towel and kept cooking. My station partner couldn't stop laughing as he watched me prepare the dish with one hand, and customers in the dining room had no idea what was disastrous happening behind the scenes.

Of course, it wasn't all laughs and mishaps in the kitchen. The structured environment was essential for creating some of the most incredible dishes I've ever tasted, and it was there that I found my true passion for cooking. It was an exciting and challenging time in my life, and I'm grateful for every moment I spent in those kitchens.

One thing that always drove me was my passion for great ingredients. It's the foundation of any great dish, and it's something that I always took seriously. At Jean George's Spice Market, I was fortunate enough to work with some of the best ingredients available, and I learned the importance of treating those ingredients with the utmost care and respect.

But it was at Eleven Madison Park, under the tutelage of chef Daniel Humm, that I truly found my calling. The attention to detail and commitment to quality at that restaurant was unparalleled, and it was there that I learned the importance of sourcing the best ingredients and treating them with the utmost care.

As chef Humm once said, "We're trying to show off nature's best work." And that's exactly what we did every day in that kitchen.

But it wasn't just the high-end cuisine that inspired me. As a voracious reader, I found myself constantly drawn to books about food and cooking. From Herve This and molecular gastronomy to Julia Child's classic French cooking, I devoured every book I could get my hands on.

One of my favorites was Harold McGee's "On Food and Cooking," which delves deep into the science behind cooking and the chemical reactions that occur in the kitchen. I found it fascinating to learn about the molecular makeup of the ingredients I was using, and it gave me a deeper appreciation for the art of cooking.

And then there was "The Art of Eating" by M.F.K. Fisher, a beautifully written and evocative collection of essays about food and the pleasures of the table. Fisher's writing captured the essence of what makes food so special, and her words have stayed with me to this day.

In the end, it was the combination of structure, creativity, and passion that made my time as a cook in New York City so memorable. The long hours and intense pressure were worth it for the chance to work with some of the best chefs in the world and to be a part of a culinary scene that is truly unparalleled. I'm filled with a sense of gratitude. It was an incredible journey, and still continue as I move into another kitchen. I'll always be inspired by the leadership and dedication of chefs like Daniel Humm, and I'll continue to use my love for great ingredients and my passion for cooking to create dishes that are truly special.