Entrepreneurial Chefs: A Breed of Their Own
As I have more and more opportunities to speak with entrepreneurial chefs who’ve carved their own unique niche in the culinary world, I see a pattern starting to develop. Beyond the obvious ambition and drive are three significant factors which make these people stand out from the crowd. First, they all developed their passion for cooking at a young age, working with their mother, grandmother or both in the kitchen, learning the skills in much the same manner as children master language. Second, their passion for what they do is a tangible thing. They are truly living their passion in what, to the casual observer is simply their chosen career. The third thing I’ve noticed is that they have a desire to help others do their best work too.
Chef David Slatkin is no exception. He credits his grandmother with his early love of cooking. As a child, he chose helping his grandmother and mother in the kitchen over hanging out with his father. When he was told, at 14, to find a job, he ended up flipping burgers at Wendy’s before elevating his career with hotel jobs. After high school graduation, he did his homework and selected Culinary Institute of America in Hyde Park, New York because it was the best school in the country. Just as he settles for no less than the best in his own work and engagements, his training had to be the best available as well. It would be a gross understatement to say that both have served him well.
After externing in California he moved to Florida where he expanded his culinary expertise to include Cuban and Caribbean fare. Continually adding new elements to his repertoire, he is considered an expert in fusion cuisine. Using his combination of training, natural talent and an ability to develop complete menus in his head, Chef David has worked in a long and varied list of restaurants as both owner and executive chef. Some of them have lasted just long enough to get the kitchen up and running according to his exacting standards.
Using His Talents to Benefit Others
We caught up with Chef David at Chayo, a vegetarian and kosher restaurant located in Torrance and owned by his friend, Levi Chayo. They had recently revamped the menu and Chef David was acting in the capacity of consultant to oversee the launch. His innovative and often adventurous style is apparent in the updated menu. Even a simple spinach salad has a surprising twist. The restaurant specializes in gourmet pizzas, salads, soups, and sandwiches with everything made from scratch. Though a casual establishment where you order at the counter, then food is delivered to your table, the new menu contains some extraordinary dishes. Levi admits to having hired several other consultants before Chef David with disappointing results. If the new menu is any indication, he’s found the right combination this time.
It’s clear from the care he takes with the menu and the support he gives during its launch that Chef David has a real gift for helping other chefs succeed. Yet, he’s very selective about who he’ll work with; an approach also reflected in his catering company, David’s Events.
No Such Thing As “Failure”
Chef David has a knack and a drive for turning even what might appear to be failure into both an opportunity and a rousing success. One such opportunity occurred when he left Citrine after just a few months. His efforts to raise enough money to open his own restaurant fell short. Returning the money he’d raised, he regrouped and opened David’s Events which he has run for more than 12 years, and which turned out to be a better fit for a man whose mind is always racing to the next challenge; the next outrageous flavor combination.
His catering business has held his attention far longer than working in restaurants because it brings something new, exciting and different every day. His passion and drive are given free rein to create a unique menu for each event. The menus he creates incorporate not only the event’s locale and theme but foods which are currently in season. In fact, he personally visits the farmer’s markets. Not only does he save the cost of delivery, but he retains control over what is selected.
Continually Growing and Expanding Horizons
One of his other passions when his work load permits is traveling. But he’s not your typical traveler. Each trip expands his culinary horizons further as he takes time to visit the markets and sample the local fare. His philosophy is that he’ll try anything. If he doesn’t like it, he can always spit it out. On a recent trip to Viet Nam he tried silk worms which he described as “crunchy but not bad”.
For now, the ability to pick and choose the jobs for David’s Events allows him to indulge the wanderlust which has had him cooking in New York, Florida and California. But he admits that when circumstances permit, his next move would be Chicago.
