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How did you guys meet?
In class, at CIA. ‘P’ is close to ‘R’ so we were put together
as working partners.
Both of you worked in France for a year. What impact
did that experience have on your culinary perspective?
It was a valuable experience – to put centuries of baking
tradition into context in that way. We also realized the
opportunities and freedom to open a business here in the
States at a young age is not something that should be
taken for granted.
CHAD:
With bread, a lot of things were clarified for me.
The revival ‘artisan’ baking movement was just a few years
ahead there. They were working hard to rebuild the
reputation of bread within their own country. Here, a few
bakers were taking inspiration from this new guard in
France, and making great bread on the East and West
Coasts. I still draw on that experience daily, and that was
almost 15 years ago.
Liz, you being from Brooklyn, and Chad, you being
from Texas, why California?
CHAD:
I lived all over Texas growing up: West Texas,
Houston and Dallas. I was ready to see the rest of the
country. I started to feel like I belonged on the East Coast
and thought we’d settle in New York City. It’s been a long
time and we’re still in Northern California. The quality
of life here is something I’d miss. I love going to the
farmers’ market twice a week and getting most of what I
need to cook. We love eating a world class Mexican
breakfast while loading flats of fruit into the truck. Heading
off to work like that is a great way to start a long, hard
day. And now that I surf most of the year here at Ocean
Beach right in the city, I can’t see leaving.