Nick Newcomb

I believe cooking along with nature and its constant creation and destruction produces some of the greatest meals. It forces the cook to adapt and constantly be in the mindset of an ever changing landscape. Beyond all else it pushes the chef to produce some of the most forward thinking dishes.
EDUCATION & EXPERIENCE
Bird and The Bottle. Santa Rosa
Jr. Sous Chef. 1-2 yrs
Saison. San Fransico
Stagier. < 1 yr
Main Course Caterers. New Paltz, NY
Chef De Partie/ Station Chef. < 1 yr
Beach Store Cafe. Lummi Island, WA
Chef De Partie/ Station Chef. < 1 yr
The Culinary Institute of America. Hyde Park, NY
Culinary Student. < 1 yr
The Willows Inn. Lummi Island, WA
Intern/ Station Chef. < 1 yr
Casa Ombuto. Tuscany, Italy
Culinary Student. < 1 yr
The Oystercatcher. Coupeville, WA
Chef De Partie/ Station Chef. < 1 yr
SKILLS & EXPERTISE
Sauces
BOH operations
Expediting
Food/menu costing
Food sanitation
Ingredient sourcing
Knife skills
Hot line cookery
Time management
Inventory control
Meat butchery
Garde manger/Pantry
Food styling
Fish butchery
Foraging
P&L management
Safe food handling
Labor cost management
Kitchen management
BOH operations
Nature at it's most simplistic is what I strive to create through my cooking. Coming from the Pacific Northwest I am very excited about seafood and products derived solely from the forests and waters around me.
GALLERY
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Nick Newcomb
Nick Newcomb
NN905073@cia.culinary.edu
707.799.3571
Hyde Park, NY
United States

The Culinary Institute of America
Culinary Student



Since the age of seven I have been toiling in the kitchen. My parents were always working long hours, and as a kid I didn't have very many same aged kids around to play with or hang around with, so I spent most of the time on the rocky beaches and in the evergreen forests of Whidbey Island. Naturally, picking salmon berries and huckleberries soon translated into sweet snacks and a love for food. Throughout my schooling I spent most of my free time experimenting in my home kitchen. While most of these "experiments" were so terrible, almost to the point of being inedible, it tought me that having fun without any boundaries in the kitchen is one of the most exciting treasures to have as an aspiring cook at the age of ten. When I was in my early teens I was finally granted a chance to work in a kitchen. Never before had I caught myself always watching, listening, and smelling as much as I did my first kitchen job. It opened my eyes to a world of possibilities, and soon after when I came of age to really focus and pursue my passion of cooking I took it as a sole mission to myself. While I had to come to terms with the long hours, the cuts, burns, heavy lifting, and tempers of the kitchen, it was molding me, sculpting me into someone who knew if he had the chance to learn this craft he would never take it for granted. That's part of the reason why I made the decision to go to culinary school, to get a real fundamental basis before I have the chance to once again return to that state of a kid that felt as though there were no boundaries holding me back from what my hands can create.  

I can't say for sure when it was that I fell in  love with cooking, for me it was something that just happened over time. It was something that I grew up with and still to this day can't exactly define what it is that pulls me into the kitchen day after day. But when I go into the woods to look for edible products, it pulls me back in time as a kid picking salmon berries with no worries or cares in the world. And for that feeling alone I wish to give to every person who tries my food. A feeling of childhood that brings them back to simpler times. And being a person who has the ability to give others that sense of time and of childhood, I cannot think of anything I would rather do than cook my heart out.