This weeks guest on Chefs Story is none other than Missy Robbins, Executive Chef of A Voce in NYC. Hear how she discovered food growing up in Connecticut and traded art, psychology and photography for gastronomy. Find out how staging for Charlie Trotter eventually turned into a move to New York City to work in various kitchens and eventually become the Executive Chef at Spiaggia and then A Voce. Like many chefs, moving up the ranks in the restaurant world helped shape Missys technique and perspective immensely. From managing staff to developing style - get to know one of the most interesting and dedicated chefs working in America today. This program was sponsored by 360 Cookware. To the young chefs listening - in hindsight I wish I had gone to work for one more chef. I could have used one or two more years gaining more skills... Once you get to a certain level, its hard to go back. [26:28] When Ive made people sous chefs in my kitchens that dont have the skill level, it backfires - on them because theyre gunning for a job they arent ready for and on me because they cant lead my cooks. [30:32] After 5 years of working with a chef you dont know whos food your cooking any more - youve morphed together and hopefully have a synergy youre working with. [40:01] --chef Missy Robbins on Chefs Story
This week’s guest on Chef’s Story is none other than Missy Robbins, Executive Chef of A Voce in NYC. Hear how she discovered food growing up in Connecticut and traded art, psychology and photography for gastronomy. Find out how staging for Charlie Trotter eventually turned into a move to New York City to work in various kitchens and eventually become the Executive Chef at Spiaggia and then A Voce. Like many chefs, moving up the ranks in the restaurant world helped shape Missy’s technique and perspective immensely. From managing staff to developing style – get to know one of the most interesting and dedicated chefs working in America today. This program was sponsored by 360 Cookware.
“When I’ve made people sous chefs in my kitchens that don’t have the skill level, it backfires – on them because they’re gunning for a job they aren’t ready for and on me because they can’t lead my cooks.” [30:32]
“After 5 years of working with a chef you don’t know who’s food your cooking any more – you’ve morphed together and hopefully have a synergy you’re working with.” [40:01]
–chef Missy Robbins on Chef’s Story