Chef Curtis Duffy Research Paper

Takes a lot of passion and ambitious to open a restaurant from zero and transformed that place into a three-Michelin star restaurant. Chef Curtis Duffy accomplishes many things through this whole process. He was born into an unfortunate family had a sad and unstable childhood and with all that he tries his best. Born in Johnstown, Ohio Chef Curtis Duffy found his passion for cooking at the age of fourteen in middle school, when Ruth Snider economics teacher encouraged him to become a chef. A boy who thought that cooking was just for girls found himself between pots. Curtis was not an A student the best he could do was a C. When he was cooking, he found something that was lacking on his life. Later he realized that was the sense of power and ownership. He worked his way up thought the best restaurants in Chicago Charlie Trotter’s, Trio, Alinea and Avenues (in The Peninsula hotel). He had great chefs as his mentor. He learned everything he could to better himself as a chef. Open mind person and ready to give opportunities to many people. Those who has a passion for food and who is ready to learn. I saw a little of everything we talked in class on the documentary. Since the beginning of the whole process of opening Grace hiring the right people, orientation before the first opening night to know better each customer, training the staff, table setting of the restaurant and renting a kitchen to practice and work on the development of the menu. Grace has an awesome menu and Chef Curtis Duffy always brings new thing and ideas to the table. To have new ideas he needs diversity and people from different ethics. He also treats everyone on his restaurant as family if the need something he always there for them, but they need to be there for him too. He had many challenges and difficulties thought this process every day the new space for Grace brought a new set of problems. The floors didn’t arrive in time, kitchen appliances arrived broken and people who work in the construction most of the time were not there to finish their work, making this process longer. Chef Curtis Duffy and his partner Michael Muser, who worked as wine director at Avenues postpone every month the opening date. Grace was supposed to open in March they push it back to June, than September. They have this opportunity to make one amazing restaurant they invested everything they had between money, ideas and time planning that one day Grace will be between one of the best restaurant in the world. He was tired of all the problems, but he was not going to open the doors until the restaurant was 100% ready. December came and all is problems with building and decorating and buying appliances for the restaurant was done. On December 11, Grace open it is door for the first time Chef Curtis Duffy left his frustration behind. Many people made a huge impact and shaped him into the man and chef he is today. First Ruth Snider his middle school teacher, she was the woman who had saved Curtis, the person who was there to support him, to teach him the difference between right and wrong. The person who gave the passion he has today for cooking his mother …show more content…
Chef Charlie Trotter had on his mind that cooks were blessed to be working for him. To have him as their mentor it was better than any money or paycheck. Chef Curtis Duffy learned that he needed to find a better opportunity. After leaving Charlie Trotter’s he worked at trio where he meet Chef Grant Achatz, working at Trio he climbed his way up from cold foods station to head pastry chef. Chef Grant saw in Chef Curtis Duffy an ambitious chef looking for better opportunities. Chef Achatz was ready to open his first restaurant and want to take Chef Curtis Duffy with him. Aliena was open in 2005 and Chef Curtis was named chef de cuisine. Working on a kitchen like Alinea Chef Curtis Duffy didn’t have time for anything else in life, but he did not want to be second-best he wants to be the best and for that reason he left Aliena to make a name for