„The Edge“ – Meet the Natural, Sam Gorenstein

Over the past few months, we have devoted an article to each of the chefs in the American “WÜSTHOF defining the Edge” campaign. Today, we introduce you 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.

His advice for aspiring chefs:
“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.” 

You can find out more about Sam, his favourite knife (the flexible Classic 4550/18 cm fillet knife), a couple of his recipes and tips about how to filfet fish or how to recognize fresh fish on his page at DEFINING THE EDGË

Here you can find the other articles about our „The Edge“ cooks:
The Rebel: Richie Nakano
The Believer: Jonathon Sawyer
The Poet: Camas Davis
The Spark: Amanda Cohen
The Maestro: Marc Vetri
The Outlaw: Katherine Clapner


Now you can look forward to getting to know “The Maverick”, Ann Kim, in our next article!

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