Alright – so today we’ve got the honor of introducing you to Chris Dodson. We think you’ll enjoy our conversation, we’ve shared it below.
Hi Chris, thanks for joining us today. If you had a defining moment that you feel really changed the trajectory of your career, we’d love to hear the story and details.
I’m 100 percent living my dream. I got out of the Army to become a chef. Alinea was my second restaurant job. I was blessed to be on the team that went to Madrid, Spain for the renovation and collaboration with another 3 star Michelin restaurant. During this month in Madrid I was out in charge of making staff meal. Staff meal is “lunch” for the entire restaurant staff. However, one evening is was given the opportunity to cook a meal for Grant Achatz, likely the most intimidating moments for me as a young chef. I mean I was cooking dinner for a legend. Master of flavor and technique right and I was just getting my feet wet lol. Simon Davies the Chef de Cuisine at that time walked into the kitchen as I was doing some prep work and asked me if I was ready. I said loud and thunderous Yes Chef, with out even knowing what I was ready for. Then I was tasked with the tasks of all tasks. Pasta with tomato cream sauce. He you going to prepare two plates for chef, get it to me as soon as possible. My hands got clammy and I heart sank into my stomach. I asked my friend Jaryd to help and he said no chef, you got it. Oh brother I thought. The my wheels got to turning. I work very well under pressure and the pressure was on. It just so happened that I made some tomato sauce the day before and I had just finished making some pasta dough for the black truffle explosions. A ravioli of black truffle stock with Parmesan and romaine. I had everything I need to make a great pasta. I linguini fra Diavlo everyday at the restaurant I worked at prior to Alinea and I knew it was good. So I got to work. Running all over the hotel looking for a pair of tongs to plate the pasta but finally getting it on a plate. I ran into the dining room in the middle of service to deliver the plates to chef. He simply smiled and walked me out of the dining room. He said thank you and disappeared into an elevator. Later that evening as I was leaving at the end of my shift I was so nervous that I didn’t even let chef get a word out when we shook hands that night. I rushed out extremely fast. I later heard from a few associates that Chef Achatz loved the meal. This reinforced something that I learned early on in my career. Cook with confidence
As always, we appreciate you sharing your insights and we’ve got a few more questions for you, but before we get to all of that can you take a minute to introduce yourself and give our readers some of your back background and context?
I’m a native of Fayetteville NC. I was in the Army for 9 years and got out because I wanted to be a chef. I was stationed in Okinawa Japan where I made the decision that it was time to make a transition. I saw a documentary about Bobby Flay and I knew that the Chef life was for me.
I currently work for The Alinea Group as Sous Chef and Morning Manager at Next Restaurant. I also do private dinners when I’m not working at the restaurants. I had the opportunity to compete in Food Network Chopped. I competed and won!! That was such a surreal experiences. It was something that I dreamed of for my whole life.
I absolutely love cooking food and providing experiences. I’m passionate about doing things right and not cutting corners. In my opinion this sacrifices flavor and quality and ultimately takes away from the experience.
If you could go back, would you choose the same profession, specialty, etc.?
If I could go back I would still be a chef. I absolutely love what I do. I love the creativity and instant gratification of making things amazing. The challenge and the push to get it all done. It drives me. I love the pressure. I love being able to directly impact the people around me and teach them everything that I know. Chef life for me
Putting training and knowledge aside, what else do you think really matters in terms of succeeding in your field?
I think the most helpful think is to always push yourself. Don’t wait for someone to push you. Dig deep and try to be the best you that you can. Take pride in you and your work.
Contact Info:
- Website: ChefChrisD.com
- Instagram: @cookwithchris
- Linkedin: https://www.linkedin.com/in/christopher-dodson-88506810b
- Twitter: Cookedwithchris
Image Credits
Tempestt storm