I, Zachary Fisher, am a young chef making my way through the ranks in New York City, the food capital of the world. Currently I am working at Montmartre in Chelsea. It is a Asian/French food restaurant part of the Little Wisco Group. Other restaurants in this group are Joseph Leonards, Perla, Chez Sardine, and Fedora.
This is not my first restaurant job. I started working in kitchens back in 2004 at Landmarc at the Time Warner Center in Columbus Circle. That was a great introduction to the world of kitchens. Working there, I worked all the stations and learned a great deal. After Landmarc it was time for a more refined food experience.
I got a job at Aquavit and there I really learned a great deal about seafood and how a refined and pricey restaurant operates. There I worked with such ingredients as making our own Grovlox and Smoke Salmon to Foie Gras Ganache and Mackerel.
After Aquavit came Locanda Verde, one of Andrew Carmellini’s restaurants. I would say, this is the place where I learned and grew the most as a chef. Here I was responsible for order, production, and service of my station. I learned a lot here and was responsible for the most out of every job I have had. I spent a year and half at Locanda Verde, while at the same time got my culinary degree at the French Culinary Institute.
After Locanda, I wanted a change of scenery and decided to learn to make pizzas and pastas at ABC Kitchen. This was a great experience and I really enjoyed the hands on experience making the dough and pizzas in a high volume restauarant. I spent another year and half here.
After ABC, I got a few odd jobs here and there and finally ended up at Montmartre. A new restaurant that was french/asian cuisine. That I thoroughly enjoy because of the food, the people, and hours that I work.
Even though I have a job in a restaurant I still love cooking at home whether it be italian, french, or asian cuisine. I am always trying to expand my repertoire.