Who Are You: Robert Mott

My primary responsibility at the Bread Workshop is purchasing. My forty years of experience began in the professional kitchens of Chez Dreyfus, an old style continental restaurant in Cambridge, MA, as a dishwasher. Since that glamorous introduction to the culinary arts, there have been few jobs in the cooking world that I haven’t tasted.

I’ve had my own Chinese banquet catering business in Santa Fe, and been an executive chef of restaurants. I’ve taught cooking classes and been a private chef for the richest man in the country. For a while I specialized in menu design, development, and the opening of restaurants. Even now, the Workshop only claims a portion of my day, with the rest of my time spent cooking for a family in San Francisco, owners of a wine estate in the Stags Leap district of Napa Valley.

Allow me to use a sports analogy to describe the type of food person I am: A classic gym rat. I work on food everyday. I research on the web, by talking to my vendors, by spending more hours than a normal person should in the aisles of stores and markets.

My hope and goal in all of this is that everyone connected to the Workshop, from cooks to customers, benefit from the knowledge I gain and the ingredients that I bring in to form the foundation and inspiration for everything we do.

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