Page 76 - Cityview_May_June_2014

ROBERT ATKInS

Hilton Knoxville

My inspiration for
becoming a chef would

have to be my father; we
were having the “What do

you want to be when you
grow up?” talk, and cooking

was the only thing he never

told me I was good at. So
be careful what you tell

your kids! or he may have
known me better then I

knew myself at the time.

BRAnDOn CRUZE

Sunspot

I’ve been around food all my life. I’d been in and out

of several restaurants and eventually decided going
to culinary school would be a good thing. Cooking

around family—especially my mother and grandfather—

inspired me to keep doing what I’m doing.

BRUCE BOGARTZ (right)

copper cellar

I love the creative outlet that cooking provides—and I love

taking care of people. My resolution this year is to be an

inspiration for my new teammates [at Copper Cellar]. I
think positive words are often underused in the kitchen.
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cityviewmag.com may june 2014