Chef in Los Angeles, California
As a cook I am tenacious, immaculate, efficient & organized, I do whatever it takes, from the dishes to the tables.
As an individual I am multifaceted and moonlight as a writer for film & television of mild success and for a time in college had what seemed like a budding career in land and installation art. I spend as much time reading criticism from Pauline Kael & William Goldman as I do buried in the cookbooks of my contemporaries. From quantum physics to cultural anthropology, I feel a completist worldview makes me a better person and a better chef. I have worked in more than few restaurants in the Napa Valley but my mentors Chef Daniel Patterson & Chef Matthew Kirkley of ‘Coi’ in San Francisco very much guided me to my current formation. I am fortunate that their sensibilities are the background for my own. They trusted me with restaurant and the responsibility of running it. Along with a worldly team of talented co-workers I truly do believe us to have been doing something truly significant to the time and place. It was there where I developed a creative style. Creativity that can manage 200 plates on a Saturday night.
I wrote an unconventional letter to set myself apart. Because I believe confidently, without arrogance, that I am as well. I wrote this to let you know I am worth my resume. I’m more than just a chef, and because of that more valuable. I want to be in completely collaboration with the family who employs me.
All that aside rest assured I can shut up and cook.
Reed Edwin Bement