The previous 12 months has inspired a realignment of priorities for a lot of, together with Chef Robert McCormick whose current return to Aspen displays a want to help small companies with recent, native components. McCormick was named Government Chef and Accomplice of McQueen Hospitality in June and is now becoming a member of Mawa McQueen to increase past her two current eating places, catering companies and GrainFreeNola merchandise.
- 1 The previous 12 months has inspired a realignment of priorities for a lot of, together with Chef Robert McCormick whose current return to Aspen displays a want to help small companies with recent, native components. McCormick was named Government Chef and Accomplice of McQueen Hospitality in June and is now becoming a member of Mawa McQueen to increase past her two current eating places, catering companies and GrainFreeNola merchandise.
- 2 Whereas his focus is closely on creating easy, nutritious menu choices, he additionally hopes to deliver government management and teamwork to the fore for McQueen Hospitality. “We run eating places, however we additionally create leaders,” stated McCormick. “That’s nearly the core enterprise for a restaurant.”
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Chef Robert McCormick isn’t any stranger to teamwork relating to kitchens. Rising up in rural Pennsylvania, he obtained his first job in highschool with out figuring out it was going to be a profession. He simply loved the vitality and vibe of being a part of a crew and naturally the cooking. Impressed by his highschool cookery instructor, McCormick took a severe take a look at kitchens as a profession and ultimately utilized to the CIA, the place he accomplished his bachelor’s diploma in hospitality administration and culinary arts.
After graduating from cookery faculty, McCormick labored for years with the world-famous cooks Gunter Seeger in Atlanta and Daniel Boulud in New York. He praises each of them as personalities who honed his management abilities within the kitchen and launched the idea of farm-to-table lengthy earlier than it grew to become a buzzword. Right here he realized that good meals and the methods used to organize it may be each easy and complex. “I usually flip to Chef Seeger’s type of cooking and the simplicity of components,” stated McCormick. Gunter has taken my profession to the following step in some ways. “
After the monetary disaster in 2008, McCormick moved to Colorado, the place he took the place of head chef on the five-star Little Nell Forbes restaurant in Aspen. It was right here that he first met Mawa McQueen, then a waitress within the restaurant, and the 2 shortly developed a robust bond. McCormick labored in Aspen for years, raised a household, and fell in love with the Colorado out of doors way of life, together with the robust farming neighborhood that made planning nutritious menus utilizing recent, native components simpler.
After leaving Colorado, McCormick labored as Model Chef at True Meals Kitchen, whose menu was primarily based on the teachings of Dr. Andy Weil, was created round anti-inflammatory meals with an emphasis on components with micronutrient density. “True Meals is about nutrient density, however if you work in upscale eating places, it is extra about style and freshness,” stated McCormick. However on the finish of the day they’re really one. If one thing tastes unbelievable, recent and full of life, it accommodates all of the belongings you really want. “
Mawa McQueen’s story matches McCormick’s culinary imaginative and prescient because it conjures up the recent and diverse components that McCormick likes to supply and put together. Born on the Ivory Coast of West Africa, McQueen grew up within the suburbs of Paris and each locations are nicely mirrored of their choices, together with fried jerk rooster, fried plantains, lentils and the nutrient-dense African cereal fonio. Described by McCormick as a “conventional French bistro with alpine aptitude”, the menu additionally provides coq au vin, duck confit and recent salmon.
With a stable resume and numerous background in farm-to-table and company kitchens, McCormick is ideal to deliver the trade information and company administration expertise required to assist McQueen Hospitality scale and increase.
McCormick and McQueen are additionally engaged on increasing their little crepe shack restaurant past Snowmass and opening a second location in Aspen this summer season. McCormick’s main concern, nonetheless, is to organize executives, reinforce the kitchen crew, and create wholesome, recent menu choices. No key phrases vital. He desires to let the meals converse for itself.
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