What was your favorite meal growing up as a child? My mom used to make skillet pork chops with caramelized onions. Did anyone specific influence a culinary career or encourage you to attend culinary school? Not really. My first job was a dishwasher, so it was a natural transition. I started chopping and cooking while dish washing in high school. Afterward, it seemed like the right choice to go to Johnson and Wales.
"Chef, I don’t think this is going to work,” De Gustibus General Manager Amaral Ozeias tells guest chef Fabio Trabocchi. Amaral is pouring a spinach spatzle dough he’s prepared through a food mill with a large-hole disc. The dough is somewhat of a thin consistency and is not producing the results he’s expected. Chef Fabio takes a look. “No, it shouldn’t look like this,” he shakes his head. He pours the dough back through the food mill to double check and frowns. No good, and the class begins in 30 minutes.