A Step Back to Subjectivity

I love eating great food and drinking good wine, but I think what I love even more about the fine dining industry is what is going on behind the swinging doors of a kitchen.

Having worked in fine dining restaurants for many years, I have learned that it takes more than good recipes and techniques to make a great dish: it takes passion, attention to details and a lot of hard work.

Unlike many chefs that I met along my time working in restaurants, Jason Shaeffer seems to have evaded “catching” the well known “chef’s attitude”, or the “I never mess up” syndrome.

What I like about Jason is that he does not claim talent, but he attributes his success to hard work and dedication.

Looking through his steps, one can easily see that Shaeffer was not afraid to step down just so he could learn from the best chefs. He went from being at the top of the food chain (executive chef) back to sous chef, many times in his career.

So really, at the end of the day, I believe that great human beings are the reason for great food and great wines.