Delmonico Chef de cuisine Anthony Scanio tells Ian McNulty about making his way up the ranks this week: "You get out of culinary school and have all these visions of how food should be — and then I'm at Vaqueros microwaving quesadillas... Cooking is still a craft where you start off as an apprentice. It's like an Old World guild system and I was lucky to work with great people. I didn't think it was always fun working for Donald Link (at Herbsaint), but it was mentally rewarding." [Gambit]
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