Out of the Kitchen…Where Friends are Made

Not too long ago, I wrote about attending a special dinner at my favorite restaurant. It spread over the course of 2 days, and was so wonderful.  That post still resonates with me, and honestly, there is really no way for me to even convey to you how much that weekend changed me, and the way I feel about food, about restaurants, about chefs, and now, about friends.

I am lucky. I get to do things most people only dream about. I get to travel, stay in amazing hotels, meet people from all walks of life that are on the very top of their game. I go out for drinks with celebrities. I perform on stage with the best of the best. And sometimes, I get invited into the kitchens of culinary genius.

During that dinner, I spent the biggest part of the weekend in the trenches, meandering from one fantastic chef to another. Between taking photos, helping to plate appetizers, and documenting the event, I made friends.

Real friends.

Chefs.

Chefs have gotten a reputation. I won’t sugarcoat it – many people believe chefs are jerks. Hotheaded, temperamental, power-driven, angry. And yes, some are. It’s a demanding job, hot, strenuous. You are on your feet in a scorching environment for hours upon hours. Everyone judges you, with every plate that leaves the window. No wonder they are on edge. Wouldn’t you be?

But here’s the thing.

The chefs I met? The chefs I now know?

They are some of the best men you will ever meet. I was able to stand beside them, ask them questions. We had time to talk about life, and aspirations. We took silly photos and told stories that should never be repeated. We traded ideas on the next food trends, thoughts on The Walking Dead, and looked each other in the eyes and told lies. We laughed until my stomach hurt.

It was real. Honest. It was how friends are made.

Take for example, Chef Kevin White of the Palisades.

I’ve been eating at the Palisades nearly every week for, oh, almost 2 years? As long as I am in town, I show up for a meal, and it is always incredible. But until the weekend of the chef tour, I had only laid eyes on Kevin once, during a Sunday Brunch. We said hello, and something about eggs benedict. The end.

Little did I know he’s a firecracker. He’s full of wit and sass. He’s genuine and humble, and he’s got ambition. He’s also got an awesome haircut! How do I know? Well, since the tour, I’ve seen him nearly every time I am there to eat, as he makes a point to come up to chat. And last week, on his night off, he invited us over to his house after our dinner. And I saw the hair! (this is funny to me because chefs typically wear hats of some sort and you never really know what they look like!) Trust me – it’s cute!

So…now we are friends. A chance to meet and get to know one another led to plans to cook together soon, and I am SO looking forward to that. And last night as I drove home from a blogger trip, Kevin called to let me know some bigwigs in the culinary field were sitting in his dining room, about to eat. Amazing, right? I love when good things happen to good people, and I am thrilled he thought of me to share that with. Love it.

So…the chef tour weekend and being in that kitchen? Stopping long enough to make connections? That led me to good people. Butcher blocks and sharp knives led to new friends, and new experiences. Helping place eggs into the Sous Vide led to stories for days and smiles for hours.

Learn from this. Take some time and share. Making a meal together is an incredible way to learn about those around you. Put down your cell phone, turn on some music, and talk. Create. There are memories to be made over chopping peppers and boiling water, whether in your own kitchen with friends, or in a chef’s kitchen. Laugh and listen…you never know what will happen.

Maybe something great.

Want to know how to build a successful restaurant? Check out BonAppetit.com’s “Out of the Kitchen,” a glimpse into the inner workings of two successful restaurants. Meet the back of the house inner circle and see how face-to-face relationships keep customers coming back for more.

This is a sponsored conversation written by me on behalf of Bon Appetit. The opinions and text are all mine.