learn. She tries to tailor her approach for each individual according to their strengths and weaknesses. Some may be quick intellectually but have not yet developed the physical techniques to complete the task. Others are not aware of the proper ways to communicate to their teammates. “I'm like your worst nightmare of your mom on steroids,” she says jokingly. “Because I will nag, then I will draw a line and say, here's where I stop nagging and here's the penalty phase and here's where you perform. And if you don't, here's what's going to happen. You're like a coach of a team. And you're really in there trying to pull the best out of absolutely everybody at the same time while you're making food,” she says.
and be aware of different people, styles, communication; (issues like) sustainability, advocacy, just a bazillion other things,” she says. “And you better hope you can make good food as well.” To her, most people see the romantic and glamorous side of chefs’ lives. That, however, is not a true picture of what a dyed-in-the-wool chef does. Whatever you think about a certain celebrity chef or another TV personality, they have to have substance. Different people may be more sensational, others more charismatic, but they all have, at their core, a love of food, a love of a kitchen, and the grit to achieve their goals. For all those who come through her kitchen, she helps them grow and
Wolfe Ranch Quail with sumac, chicory, tamarind and elderflower
117
Powered by FlippingBook