Homaro Cantu was one of my culinary heroes. I remember the first time I saw him was on Iron Chef, battling against Chef Morimoto, I believe the secret ingredient was Beet. I was captivated, enthralled and inspired. The things he was doing in the kitchen were amazing. So innovative and creative. Using lasers and printing pictures on food, things I had scarcely dreamt about. It was at that moment that I thought, "man, I'd like to do that." Fast forward several years later, I decided to go to culinary school, I was an innovator in my own right, trying new things, changing old things, shifting paradigms and what have you. One day I saw a flyer that said Chef Cantu was coming to campus to do some interviews. I flipped out, I got to school extra early, made sure I dressed nicely, brought a resumé and tried to look like I was a calm and collected professional. I was instantly charmed by how relaxed and affable Chef Cantu was. I don't think he even looked at my resumé, we just talked for a few minutes and he asked if I would be willing to some down and stage at Moto, his legendary molecular gastronomy restaurant. I was overjoyed. Here he was, my culinary idol, telling me "yeah, come one down, you can work a friday/saturday shift and see how you like it". I set up the appointment for about 2 weeks from that date and eagerly awaited the experience.
I staged for one day at Moto and on the second day they asked me if I could fill in as a server at iNG, Moto's sister restaurant next door. I said "sure", I just wanted to be part of the Cantu family. The things I witnessed in those two days were spectacular, magical even. I hustled my ass off and it didn't go unnoticed. Trevor Rose-Hamblin, the general manager at iNG offered me a job. I was elated. I had never even thought that I would meet Chef Cantu, and here I was, working at one of his restaurants. I started in the front of house, as a server and was eventually taken into the kitchen to serve as an intern and line cook. I worked directly under Charlie Harrison, an amazing talent and one of Homaro's old friends. I was in heaven. The work was hard but so creative and amazingly enjoyable. There were many occasions that Homaro (Omar to his friends) would come into the kitchen and demonstrate something or he would call us up to the dining room to see something. He got so excited about everything and he had a million ideas a minute.
He had just finished shooting his Iron Chef rematch, when I arrived and he was beginning a web series called "CookiNG Under Pressure" all about what was happening at iNG. I was literally living the dream, still in culinary school doing exactly what I came there to do. Work with one of my heroes and do creative and amazing things with food every day. I was a part of something grand and it felt amazing. Eventually, the long hours and looming arrival of my daughter forced me to leave the kitchen, but not without meeting some amazing people and gathering some of the most important professional experiences of my life.
Omar Cantu passed away on Tuesday, April 14, of an apparent suicide. I was shocked and saddened to hear the news. He was a mentor to me and an inspiration to all. He was a humanitarian of the finest calibre. He worked tirelessly to feed people in need and was dedicated to bring wholesome, nutritious food to the world. Not just to the poor, or people in his community, he strove to affect global change in the was we eat and even see food. The world is a little less magical today, but the people he inspired and the people he fostered in his restaurants and in his business dealings will go forth and do great things.
I have a million stories from my time at iNG, and I met some amazing people. I'd like to thank all of them. Every day was a grand adventure, and we pushed the envelope of creativity constantly. The experience was unique and very special and it was all due to the creative force that was Chef Omar Cantu. I will miss you, Chef and thank you for everything.
I staged for one day at Moto and on the second day they asked me if I could fill in as a server at iNG, Moto's sister restaurant next door. I said "sure", I just wanted to be part of the Cantu family. The things I witnessed in those two days were spectacular, magical even. I hustled my ass off and it didn't go unnoticed. Trevor Rose-Hamblin, the general manager at iNG offered me a job. I was elated. I had never even thought that I would meet Chef Cantu, and here I was, working at one of his restaurants. I started in the front of house, as a server and was eventually taken into the kitchen to serve as an intern and line cook. I worked directly under Charlie Harrison, an amazing talent and one of Homaro's old friends. I was in heaven. The work was hard but so creative and amazingly enjoyable. There were many occasions that Homaro (Omar to his friends) would come into the kitchen and demonstrate something or he would call us up to the dining room to see something. He got so excited about everything and he had a million ideas a minute.
He had just finished shooting his Iron Chef rematch, when I arrived and he was beginning a web series called "CookiNG Under Pressure" all about what was happening at iNG. I was literally living the dream, still in culinary school doing exactly what I came there to do. Work with one of my heroes and do creative and amazing things with food every day. I was a part of something grand and it felt amazing. Eventually, the long hours and looming arrival of my daughter forced me to leave the kitchen, but not without meeting some amazing people and gathering some of the most important professional experiences of my life.
Omar Cantu passed away on Tuesday, April 14, of an apparent suicide. I was shocked and saddened to hear the news. He was a mentor to me and an inspiration to all. He was a humanitarian of the finest calibre. He worked tirelessly to feed people in need and was dedicated to bring wholesome, nutritious food to the world. Not just to the poor, or people in his community, he strove to affect global change in the was we eat and even see food. The world is a little less magical today, but the people he inspired and the people he fostered in his restaurants and in his business dealings will go forth and do great things.
I have a million stories from my time at iNG, and I met some amazing people. I'd like to thank all of them. Every day was a grand adventure, and we pushed the envelope of creativity constantly. The experience was unique and very special and it was all due to the creative force that was Chef Omar Cantu. I will miss you, Chef and thank you for everything.
JoJet Catayong, running "The Matrix" and keeping everyone on track.
Will Lambert, our bartender and social media guru, goofing around in the kitchen.
Amazing FOH staff, Judy Nguyen, Christina Goudy, Nathan Fredricksen and Scott Brucar enjoying a staff meal together
Server, Ryan Love tries an awkward first kiss with the camera.
Charlie Harrison and Hugo Guadarrama throwing down on any given night of service, probably while listening to Junior Reid's "One Blood"
Charlie Harrison, whom I have the utmost respect for, giving me the stink eye (probably because I should be working or cleaning)
On days when he would work the line, I got to work face to face with Chef Cantu, this is how I remember him best, surrounded by gadgets, talking shit and grinning impishly while doing amazing things. Thank you for everything Chef, I'll miss you terribly.
There are tons of other folks who I worked with as well, D'andre Carter (who never made anything that wasn't amazingly delicious) Vince and Anistar Griffith (a couple of the most amazing pastry chefs I have ever seen), Liam Rockford, Luis Castillo, Victor Guadarrama, Jack Flaharty, Emilie Rose Bishop... The list goes on and on, not to mention the amazing staff over at Moto, two doors down. Thanks for the memories, and thanks for Chef Cantu, the mad genius behind it all. I hope you have found peace.