#21 Sous Chef David Gross

This Cleveland native left the Midwest for Denver and isn’t looking back. Born in Olmstead Falls, Ohio, David began his hospitality career as a busser in the local mom and pop breakfast place in Olmstead Falls. He moved up to a Lonestar Steakhouse as a host, then dishwasher and finally prep cook and line cook which whetted his appetite for the high energy environment of the kitchen. David graduated from Cuyahoga Community College with a Professional Culinarian Certificate that he describes as the best decision he ever made, “not only because of what I learned there, but the connections and networking that I did with the culinary instructors and fellow classmates.” Natural career progression landed David at Table 45 in his first sous chef slot where he began to appreciate the creation of menu items, combinations of flavors and presentations that tell a story both in flavor and style. Much of the produce came from a farm down the road from the restaurant where David explored the growers end of the business. He moved on from Table 45 to sous chef positions at L’Albatros and Urban Farmer Steakhouse in Cleveland before heading west to Colorado. David works quietly and efficiently in his kitchen and expects others to do the same. After work you can find him hanging out at Euclid Hall where they have everything he wants to eat. He lives in Lakewood, Colorado with his girlfriend and cat. Chef Said What??: “Italian food is rustic by nature, but that doesn’t mean it can’t be beautiful on a plate.” David and his crew make everything from scratch from sauces to pasta, but did tell me “The only cans we use are tomatoes.” I asked Chef what advice he would give to new culinary graduates: “Make sure this is what you want to do. A chef often spends 9-12 hours a day in your feet.” “Before you decide on a certain school check out community colleges and don’t spend $80k!!” “Work while you are in school.” “I have two sides of me as a chef. One half is an elegant side of cooking, and the other half is the bbq side!” Other than a sharp knife chef’s favorite tools are: Spoon and a cake taster. Best lesson David’s father ever taught him? “Never take a step backwards.” Eat, Cook, Explore: Herbs / spices he would choose for a year: Fresh Thyme, Fresh Tarragon, Smoked Paprika. When grilling pork make a carolina style bbq sauce with a base of vinegar and mustard to compliment the meat. When grilling beef make a mild sweet tomato base without vinegar to compliment the meat. Click to view: show page on Awesound

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#21 Sous Chef David Gross is an episode from Anatomy of a Chef by Mike Howell.

This episode is 59:07 long.

This episode was published on Aug 16, 2017.

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