"That's why I like the kitchen: it's its own world."

"That's why I like the kitchen: it's its own world."

A new installment of good vibes column, Why I Love This.

January 6, 2017

Why I Love This
 is a recurring column that asks chefs, quite simply, why they love what they do. It is here to remind you, 
whether you’re in the industry or not, that the world still turns and cooking still rules. 



Kilgore, Simeon, Lopez, and Thompson

Casey Thompson | Aveline, The European

Badass chef, nicest person in the room. 

When people want to celebrate an occasion, mark an event, or have an experience different from the norm, they consider a restaurant. To me, it is so wonderful to be a part of a community that provides these experiences for people. Recently, we have seen such a growth in interest for the culinary world through books, photos, websites, and restaurants. "Foodies" are the norm; people are more aware of the chefs preparing their food, and where their food comes from more than ever before. I am so lucky to have chosen this career, and to have this community choose me to represent food for their memories and occasions. Having been in this industry for quite some time, I can say there isn't anything else I would rather be doing.

Sheldon Simeon | Tin Roof

Basically the mayor of Maui.

There's nothing more that I love than feeding my family and my community. What means the most to me is sharing the moment of cooking for someone — and I get to do that every day. Just don't forget that.

A Miami stand-out who forged his own path with his soulful and highly-refined cooking.

One of the greatest things about being a chef these days is the communal aspect. Whether or not everyone has the same beliefs, no matter what, chefs are always passionate about whatever their passion [is]: food, politics, religion or a lack thereof, it doesn't matter. We seem to come together across the country and across the world. Social media has helped tighten all that and really connect people. You can go anywhere, see people that you've heard of but have never met, and be able to connect in a very small, minute way [through] food —which is making people happy. The hospitality aspect of the career never ends. You're trying to make people happy. When you come together with people that are equally as passionate, you really can put something together. It's really beautiful.

Eddie Lopez | The Mill House

Pastry is hard, but Eddie Lopez makes it look effortless.

I wake up not worrying about a thing in the world because all I care about is work. So honestly, Donald Trump just getting voted, and him hating my people? I don't really care. I'm so busy with work that [it's] all I really think about. That's why I like the kitchen. It's its own world. You don't get to have another job that gives you that kind of opportunity. You're in the kitchen, you don't bring your outside problems into work. When you're cooking you don't think about anything else, except making sure a steak is medium rare or rare. 




INTERVIEWS BY RICHIE NAKANO | PHOTOS VIA BRAVO, MIAMI NEW TIMES, NADINE KAM

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