Earliest memories of the kitchen
The oldest of nine children, helping with family meals was a necessity that began early on. Michael fondly remembers at age six or seven standing on a box in front of the range stirring oatmeal for his brothers’ and sisters’ breakfast.
How Michael got involved in restaurant work professionally
Michael likes to say he was born on a bus bound for Miami and it was there that he began in professional kitchens. Starting as a dish washer he worked at Little Vienna, Unicorn Village, the largest vegetarian restaurant in America at the time, and at Asti where he met Angelo Bonestelli, a mentor whose practices and philosophies of both the cuisine and the culture of the business are principles that he continues to pass on today.
When his wife at the time wanted to attend the Culinary Institute of America, they moved to the Hudson Valley in New York. Realizing that the kitchen would not produce the revenue necessary to cover tuition and expenses Michael turned to the service side of the business. He worked at the Beekman Arms, America’s oldest operating inn (circa 1766) under the tutelage of Chuck LaForge.
Spending a bit of time in Asheville prior to New York, he returned for a brief time before choosing Charleston, SC as a destination to practice his trade. Michael spent 10 years at Johnson & Wales as an instructor for dinning room table service at the college’s hospitality program, then another decade serving the cities who’s who with his own venture, Gentry Catering located on King St. It was also in Charleston that Michael began getting involved with the farmers markets, farmers and the slow food way of thinking.
Michael chose to return to Asheville and is officially retired. His passion for food, farming, foraging and teaching gives everyone all the opportunity experience a bit of the wealth of knowledge gained over the years. As a member of the development board that founded Swannanoa School of Culinary Arts (SSCA) four years ago, Michael has been a chef instructor since the schools beginning. If you are unable to attend SSCA sessions, there are other opportunities to feast on Michaels repertoire. He notes he likes to think that everything that he cooks has a health element, as well as flavor.
Sage advice to pass on to those who follow in your path
As for that sage advice, “clean, clean, clean,” a quality hammered in by Angelo back at Asti all those years ago. Otherwise he says “remember the basics,” and touts the career’s unique opportunity to travel, learning others cultures and cuisines.
Favorite comfort food
Loving Fudge is Michael’s comfort food. But don’t let the name fool you. Like he states on his brochures, “Don’t panic, it’s organic” and darn good for you.
The Swannanoa School of Culinary Arts 2008 offers two, one week sessions July 13-19 and July 20-26. This year's curriculum is also offering a bridge session in a field trip to Chuckey, Tennessee to visit Dr. Tom Michaels truffle farm. Thanks to Tres Hundertmark of The Lobster Trap for sharing this information.
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