CHEF SAM GORENSTEIN
The personal drive to become successful isn’t taught in any classroom. It’s something that comes from within. Just ask Chef Sam Gorenstein of My Ceviche in Miami, Florida. Having immigrated to the US with his family as a teenager, Sam has worked tirelessly in pursuit of his American dream. Now the chef and entrepreneurial owner of several My Ceviche restaurants (with more in the works), Sam is proving that casual dining can offer the same freshness of ingredients, complexity of flavor and aesthetic creativity as fine dining; and he’s accomplished all of this before even turning 30.
The Apprentice: My Life in the Kitchen by Jacques Pepin "One of the first books that I read was Jacques Pepin’s memoir. I started reading that book when I was 16 years old. It really gave me an inside look on becoming a chef and at life in the kitchen."
"Let’s be honest: school doesn’t work for everybody. For some people it does. But it doesn’t necessarily teach you how to cook; rather, it teaches you the techniques, how to be responsible, and it can help you break into the kitchen and into the industry. The biggest lessons, though, come from the school of hard knocks. The best experiences come from working in the real world. As a young chef, try to pinpoint great restaurants and get in their door somehow, at any cost, and just work hard.”