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Marc Vetri’s Advice To Young Chefs

Posted by Jason Sheehan on October 4th, 2012

I’m not all that interested in knowing that you spent two months picking herbs at Noma, and three months scrubbing the floor with a toothbrush at Alinea. I would prefer to hear that you cooked at a bar for the last three years and can make a medium-rare hamburger like nobody’s business. That’s something I can work with.

We liked Marc Vetri a whole lot before he wrote this piece for the Huffington Post food blog. Now we like him even more.


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    This entry was posted on Thursday, October 4th, 2012 at 4:55 pm and is filed under News. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.

    • Tex

      I spent two months foraging medium-rare burgers at Noma. Am I in?

    • Cook

      Yet another chef making generalizations . Hey Marc just because other chefs have a connection to sourcing ingredients or keeping their kitchens clean doesn’t mean the people who work for them can’t cook. Any dummy can cook a hamburger or make pasta. Spare us the social commentary about restaurant week-your feeling about stages-stop tweeting like a 5 year old girl -don’t rip off your servers on their tips- just cook and shut up.We get it you are the king of Philly.

    • Dan

      Gotta say, it was pretty self-serving for him to say don’t worry about what you get paid. That’s easy for him to say, it makes it easier for him to take advantage of people to get “Vetri” on their resumes. Which is ironic, because he says that such resumes are meaningless anyway. So why exactly should they cook for you for peanuts? Oh right, the unpaid “training”…

    • Logic

      Such a Hypocrite.
      These people go galavanting through Europe and have no respect for people who go to spend time working for free so they can be exposed to new things.
      Typical Philly mentality.

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