A journey of a thousand miles must begin with a single step…

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

14 going on 24

An evening of culinary adventure in a cooking class at the age of 14 at Central Market, a mega all grocery store for the culinary craftsman - I then turned one class into an apprenticeship for an additional seven classes thanks to Central Market’s willingness to give an opportunity to an impressionable and eager young man. 

 

I worked with and met so many great local and national chefs, artisans and volunteers at Central Market – it was a wonderful experience that I will remember always.  Everyone was there to teach or learn more to be chefs themselves; it was here that I realized my passion.

 

 

 

 

 

 

Catering, Restaurants, the Four Seasons and MORE

Today as I graduate from the Culinary Institute of America, I reflect on the many experiences that great chefs bestowed on me so early on.  These were life lessons that I will carry with me always.  To all of them I offer many thanks and know that I commit to give the same in return.

 

  • Word of Mouth Catering enticed me from Central Market where I worked weddings, concerts, parties, community affairs and small dinner parties – thanks Leslie Moore.
  • Hudson’s on the Bend gave me a chance to learn more as an apprentice in their nationally acclaimed cooking school – they specialize in farm raised, home grown and wild game extraordinaire – Jeff Blank is an amazing chef, I will always remember his generosity and support of community.
  • Jeffrey’s, an Austin Icon, blessed with an incredible group of talent in Chef David Garrido, Owners Ron and Peggy Weiss, and a special thanks to Alma, sous chef, for keeping me focused … we will work together again someday – I thank them for showing me so much along the way.
  • Star Canyon a Texas legend – where I worked all aspects the kitchen had to offer thanks to another CIA graduate, Paul Clark
  • Four Seasons Hotel is where I learned key elements for the industry - structure and discipline – and a great respect for the art and works of Elmar Prambs.
  • Cornelius Gallagher of Oceana fame; Food & Wine’s Best New Chef of 2003 – My CIA externship was with Chef Neal and his team – they gave me experiences of a lifetime and lessons of trust and responsibility which I will always remember and appreciate more than words can express.
  • Virginia Wood, food critic – I appreciate her candor, advice and early exposure in the restaurant print media.
  • Michael Romano – Union Square Café, Andrew Carmellini – Café Boulud, Charlie Trotter – Charlie Trotter’s, Haley Gable – Bacco, Thomas Wolfe – Wolfe’s, Neal Swidler – Delmonico’s and all their staff who opened their kitchens to a young man for a few days of on-the-job training.  I thank you for your support; I thank you for your time.

 

Culinary Institute of America

From a freshman who looked out on the Hudson River and thought I had just made “IT” – the CIA became the absolute best experience in learning, life experiences, and love that I could have ever hoped to have played a part.  Classes were tough, work was a lesson every day exceeding all expectations.  Making “IT” I had not yet done – and I still have a long way to go.  The time spent learning with the Master Chef’s at CIA and others will be the foundation that will support my career today, tomorrow and always.  This I know as I prepare to take the next step…

 

Alex's Resume