Chef Chad Corradino knows that when it comes to the food industry, nothing beats dedication and hard work.
"You have to pay your dues," he said.
"Anyone who thinks they can just wake up and be who they want without putting in their time is wrong."
Born and reared in Lancaster, Corradino has learned the art of being a chef both near and far.
After graduating from culinary school in New York, he worked in many restaurants including as sous chef at Belvedere Inn. He then spent five years working in Washington, D.C.
Recently named executive chef at Fenz, Corradino is excited about being home again and taking advantage of all the area has to offer.
"I love using our local ingredients," Corradino said. "After all, this is farm country."
He makes dishes in his own signature style, but incorporates seasonal products to keep the menu fresh and current. Corradino even uses vegetables he grows in his home garden for the restaurant menu.
"I use local produce from market as much as possible. Our desserts are all made locally and we slightly change up the menu for each new season."
Being a chef is never boring. "There are always better styles of making something or different types of food to learn about," Corradino said. "I love it. I could never have a desk job!"
Age: 37.
Family: Wife Kara and daughters Mia, 5, and Kylie, 2.
Education: Culinary Institute of America, bachelor's degree in culinary arts.
Favorite foods: Local ethnic and Asian food.
I enjoy: Hosting barbecues with my friends. We also have a crabfest and make about two bushels of crabs.
Hobbies: Fishing, kayaking, gardening, reading books to my girls.
Magazines I read: Saveur, Food and Wine.
Someday I would like to visit: Italy, to see where my family is from.
A big influence in my life: My grandfather had a garden and would always use fresh produce right from the ground. He was also a game hunter. He got me to like different foods and styles.
Business advice: Never work with family, and take in as much as possible.
Hardest part of being a chef: The hours away from my family.
In this industry: Simple is best. If you have fresh, beautiful ingredients then you don't have to mess with much.
Something Fenz will always keep on the menu: Pickle fries.
The ultimate dinner party would include: Auguste Escoffier, Anthony Bourdain, Justin Wilson, Ferran Adria, Paul Bocuse, Thomas Keller, Masaharu Morimoto, Julia Child ... the list is endless.
What I would make: That's easy: fried chicken. I never met a chef who didn't like fried chicken.
I believe: You always have to stay current. In this industry, and in life, you never stop learning.
Read more: http://lancasteronline.com/article/local/386250_Chad-Corradino-is-a-chef-for-all-seasons.html#ixzz1MR8WtUNF
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