We asked you to ask him anything, and you did! Chad Minton’s career has taken him from skate sponsorships to being an Executive Chef at the historic Highlands Inn and launching a cult apparel company, True Cooks.
Now, as a part of our new “Dear Chef” series, Chad spent some time on our Facebook and Instagram recently answering your questions about life, business, the kitchen, and more. Check out what he had to say, and make sure you’re connected with us on social media and on the Chef’s Roll app!
EARLY BEGINNINGS
daniel_sasser Where did you start? I know as myself, and numerous line cooks, prep cooks, have all started out dishwashing, or doing the so called ‘menial jobs’ (which are actually the most crucial jobs, like f**king cleaning for f**ksakes)… also… when did you realize this is what you wanted to do? When did you stop thinking pay, but rather passion?
truecooks @daniel_sasser Yes sir. I washed dishes at 17 because I had no other options in life. I had always been interested in food & chefs but it wasn’t until that first week in the dish pit working with guys 3 x my age that I realized the kitchen life was the only one for me. Thanks for the questions brother, all the very best to you!👊🏾💯
coolvisionz @truecooks What has [been] the biggest obstacle you’ve had to overcome?
truecooks @coolvisionz Early in my career it was not going to culinary school. I did not have the means & entered the kitchen out of necessity – worked my way up literary learning techniques on the job that, even though they may not have done them practically, all of my peers were familiar with. I felt like I always had to work twice as hard as everyone else just to quantify my place in the brigade.🔪👊🏾™
chefpontus As a young chef I haven’t really found my identity yet and I feel like I’m lost sometimes. Do you have any advice for young chefs and how long did it take you to find yourself in your cooking? @truecooks
truecooks @chefpontus It took me a long time to find my own culinary identity & I am still working on it brother! I think that as chefs we are all on a path of continual learning & discovery. That’s one of the things that really drew me to cooking, the fact that it would be very hard if not impossible to ever really “learn” everything from every culture on Earth. Your food looks great man, so you are clearly on your way, take your time & seek out quality mentors, keep cooking & everything will come in due time. 👊🏾🎯💯Great question, thanks for that one. 🙏🏾🙏🏾🙏🏾
ON SETTING GOALS
eyekil Good morning chef and congratulations on your achievements! My only question is what advice could you recommend to an aspiring chef wanting to get in the fine dining business, but no restaurants will give me the opportunity?@truecooks
truecooks @eyekil Hey what’s up fam! Thanks for the question. Nothing says your serious like consistency & tenure. Set a goal (I want to work at XYZ) and put a date to it. Meanwhile get a gig where you know you can get hired, kick ass and parlay that into a slightly better spot, do this for a year to 16 months and you’ll be at your dream job in no time! 👊🏾🔪🔪🔪🔪🔪🔪
ON TEAMWORK, LEADERSHIP & BEING AN EXECUTIVE CHEF
foodytv How does it feel like being the executive chef??
true cooks @foodytv It feels like I have a much larger responsibility then when I was Chef de Cuisine for so many years. I have an obligation to my team, to create opportunities for them not just in the kitchen but in life. Of course there is the food, the guests, the budgets, the P&Ls, meetings, sites, tastings, renovations – I could keep going, but for me it’s all about taking care of my people, our people, the cooks…👊🏾💯🎯
Jordan Ekeroth Chad, I’ve heard you talk about how much you rely on your team to help you run everything you’re involved with… How did you put that team together? Seems like the hardest part of any project is finding really reliable people to build around.
True Cooks Wonderful question Jordan Ekeroth thank you for that and thank you for taking the time to ask it. I started cooking when I was 18. Not having any real family of my own- I’ve always really gravitated towards the people I work with as a support system. Over the years I’ve tried very hard to maintain relationships forged on the line. As opportunities open up I always try to reach-out to those I’ve worked with in the past either for guidance or to create something for them. Building meaningful relationships is key. People generally don’t leave jobs – they leave other people. So, that said – create a fun work environment and really get to know the people you work with. Over the course of my career I’ve had many terrific mentors and I feel that it is my responsibility to do likewise. Good looks for good cooks basically! I hope this answers your question my friend.
ON CREATIVITY & DISHES
roseset @truecooks Dear Chef, what goes through your head when you’re creating a new dish?
truecooks @roseset Thanks for the question! It really depends on the story we are trying to tell, geographical location & season. Beyond those elements the thought always running through my head is “keep it simple”.
keonnayearwood Dear chef, what would you say to a young chef like myself who’s struggling with feelings of restriction. I’ve had many sous chef jobs all in which are great but are not for me. I want to be creative, be bold, but I never can’t because of the restrictions. I want my own visions but can’t seem to find what ways to get there. Any advice?
truecooks @keonnayearwood In my experience restraint is one of the hardest lessons to learn for young chefs. You are being exposed to so many new tastes & techniques that you want to show people everything you can do on one plate. I know I went through that phase. Best advice is to research & find the very best chef in your area, work, grow & use your creativity to its full potential with home gatherings & catering on the side. Thanks for asking my opinion- hope it helps fam 🙏🏾❤️💯
leslyni @truecooks what is your favorite thing or recipe to sous vide?
truecooks @leslyni Corned beef. Smoosh it in the bag for “hash” treatment. The crispy fat after a good sear on the plancha or sauté pan and a couple of poached eggs and some arugula – I’m all set!
ON PAY, LONG HOURS & BURN OUT
benjaminlb What are your thoughts about the low wages and long hours that cooks have to deal with? Is it the nature of the beast, something to be glorified, something that needs changing?
truecooks @benjaminlb My thoughts on that situation are the same today as they were 25 years ago – I can’t fucking believe I get paid to do this shit. I get to eat here and there & get paid? I LOVE IT! Seriously, I was an uneducated, know it all, washed-up amateur skateboarder at age 17 with no family & no direction. I owe everything I have in life to the kitchen. Yes, it’s hard work and yes entry level jobs pay nothing. I kinda figured out early on that the more I sacrificed early the better I would be later in life. Just speaking from my own experiences- when I was a line cook at the Ritz-Carlton in the early 90s I staged at every top restaurant in SF, basically killed myself from ages 20-25 to gain the kind of experience it takes to be a “good” chef and to be able to command a little better pay with each job. I hope this helps brother, you’re not alone and I’ve been in your shoes. I would be lying if I said I never questioned this career but it’s all I know so I have to back it 100% 👊🏾❤️💯
