Age: 26
Hometown: Tucson, Arizona
Role at 1440: Executive Chef
Waking up, sitting on the back porch in my noise-canceling headphones and meditating, then getting to work. It was just a perfect way to start the day.
Dishwashing at 15 with a bunch of pretty inappropriate coworkers.
For one day, I would trade with some kind of three-star Michelin chef somewhere in the world. Only for a day, though, because I don't want to live in that kind of stressful environment.
I don't have one straight-up favorite word, but I do love the three-word phrase—mise en place—and that's French for "everything in its place." It's just kind of a way to live your life—knowing what's going on, staying in the moment. When you translate that to a kitchen, it's success.
Everybody living by treating people how you should be treated—we've all heard that before. Preparing fresh food at home. These days we have lost touch with the concept of "the home cooked meal." Processed foods have taken over our meals. Knowing where your food comes from and what its ingredients are is so crucial to making the world a better place. If we all spend a little more time cooking fresh food, we would have less worries about what we're fueling our bodies with. Get hands-on with your meals.
I can appreciate all of them, but if we're talking about listening to one genre for an extended amount of time, it's probably jazz.
I'm probably leaning towards green chicken curry because it's kind of a go-to (for me).