Page 78 - Cityview_May_June_2014

MARIO nAVARRO

meksiko cantina

I like my kitchen to have a
very friendly atmosphere.

I learn about my staff and
they learn about me. We

talk about the different
foods we’ve made from

different places and

different cities. It makes the
kitchen a good place to be.

JOnATHAn WOLFE

the orangery

My resolution this year is: Never stop learning. I

constantly remind myself and my other chefs, “The
best thing about our job is that we get to come in every

day and learn new things.” A lot of people can’t say that

about their jobs. That’s one reason why I do this.

CHRIS STALLARD

bistro by the tracks

for cooking, the most important sense is smell. Without a

doubt. Is it burning? Is it good? Is it bad? You can get instant
reactions to an aroma. Who hasn’t enjoyed waking up to bacon

cooking in a skillet on the stovetop? Not to mention that your

sense of smell makes up the majority of what you taste.

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cityviewmag.com may june 2014