James Beard Award season is in full swing and the countdown to the big day has begun! Avero works with over 100 James Beard Award nominees and over 25 James Beard Award winners (not including 2014) in every category from Outstanding Restauranteur to Best Bar Program, and the 2014 nominees are no exception. To showcase these remarkable individuals, Avero is interviewing nominees across the country to learn how they started their culinary careers, what trends they’re most excited about, their favorite dishes to create and consume, and much more.
Rising Star Chef of the Year Nominee: David Posey, Blackbird (Chicago)
Avero: How did your career in restaurants/F&B begin?
David: My culinary career began in high school, as a garde manger cook. I would go to high school during the day, then cook until 11 at night, trying to find time to squeeze in homework.
Avero: What was the biggest turning point in your career?
David: The biggest turning point of my career was becoming the chef de cuisine at Blackbird.
Avero: Who do you admire the most?
David: My father.
Avero: What’s your favorite dish?
David: Hands down, the L’Arpege Egg at Manresa.
Avero: What trend in dining are you most/least excited about?
David: I’m a total ramen guy, borderline ramen purist. So, I’m both excited and nervous about the trend and seeing where people go with it.
Avero: What solutions help you run/improve your business day to day?
David: Avero!!
Avero: What is your biggest business challenge?
My biggest challenge is managing a team of 15 cooks.
Avero: What’s the one piece of advice that you’d give to aspiring chefs/restaurateurs?
David: Ask questions and work hard.
Follow David’s example and get started with Avero today!
