Taya Starling

A few weeks back I had an amazing dining experience at The Cork & Craft down in San Diego.  Not only was the food incredible but the owners and staff were as hospitable as can be plus, to my delight, we got to meet the kitchen (and sit at the chef’s table which is forever my favorite seat in the house).  Chef Phil Esteban is the Executive Chef at the Cork & Craft, food magician, laid back, tatted up, believer in all things delicious, & was so inspiring to talk to I decided to share his story with you all.

Name

Phillip Esteban

Location

San Diego, CA

Occupation

Executive Chef
Abnormal Company | The Cork and Craft

When did you first discover your interest in food?

My first memory of cooking was with my grandmother. At 6 years old, I would always help her bake chocolate and carrot cake from scratch. Because of her, I would always gravitate towards food.

Did you immediately know that you wanted to be a chef?

I would always cook for my family and friends but it wasn’t until 2003 when a close friend suggested I become a chef. I did not attend culinary school until August of 2006. I started working as a prep cook 3 months prior to school so I could get ahead of the curve. It was then, that I discovered my passion for cooking.

What did you study in school originally?

Originally I was attending UCSD. I dropped out in June 2006 and started at the Art Institute of San Diego, Culinary Management 3 months later. I never looked back.

What is so exciting about food and cooking to you?

I have always viewed food as a universal language and the simplest form of instant gratification. When a dish is cooked, you can instantly see the emotion on someone’s face.

What is your ultimate goal as a chef?

To have a positive impact on my industry and to give back to the community who continue to support and believe in me.

What has been your greatest accomplishment so far in your career?

I feel that I have accomplished and achieved more than the average cook could ever imagine but there is nothing more fulling than where I am now. There are many mottos in the cooking industry like “everyone can be a cook but not everyone can be a chef” or that one attribute a chef must have is the ability to teach. With that being said, at this point in my career, my greatest accomplishments are the young passionate, driven cooks that work for me. They bleed for me, our restaurant and this industry everyday. They are the future of food.

What goals do you have ahead of you?

My goals are ever evolving with the demands of life and the changing landscape of this industry. But one more recently- one that I believe will stay constant- is to bring a Michelin Star to San Diego. We have Michelin Starred Chefs but no restaurant establishment with a Michelin Star. To earn that as a chef, with the recognition of your staff’s hard work and appreciation amongst your peers is one of the highest awards you can receive. To give that to the community would be something truly special.

I consider San Diego a tier 2 city, compared tier 1 cities like NYC, SF, CHI, ATX, PDX, SEA. The great thing about working in a tier 2 city is young chefs get more recognition and can grow with the city versus playing catch up to bigger named chefs.

What’s the most difficult thing about being a chef?

With the rise of celebrity chefs, reality TV, certain movies and factory culinary schools pumping out empty shells, our industry has become saturated with pseudo “chefs” that have not experienced the grueling hours in the trenches, all the hard labor, blue collar work that is the heart and soul of this industry. Breaking that mold; To inspire the uninspired, it is one of the most difficult things about being a chef but also one the most rewarding.

Was there ever a time where you thought of giving up?

7 times. “We’re stronger in the places that we’ve been broken.” – Ernest Hemingway

What made you keep going?

Cooking is the best drug I have ever had. I’m addicted. That feeling of a sharp knife cutting through a whole fish or the sound of someone basting perfectly cooked scallops. #foodporn

What words of wisdom do you have for other food lovers out there who also want to pursue a career in the kitchen?

Work hard.
Keep your head down.
Say, yes Chef ( “Oui Chef” )
Show up early. Hours early.
Be dependable.
Be passionate.
Trust in your own ability.
Find the chef who is cooking the food/style you are interested in and work for he/she.

Words you live by

“live to cook, not cook to live.” – passion>money

Head on down to The Cork & Craft to try out some of Chef Esteban’s delicious dishes immediately. Run, don’t walk. And you’re welcome.