Chef Sarah Grueneberg of Monteverde Restaurant and Pastificio
After growing up in Texas and getting her feet wet in the industry, Chef Sarah Grueneberg made the move to Chicago to develop herself further in restaurants that operated at a whole other level. What she found was that she wasn't prepared, and she struggled mightily to find her identity in the kitchen in the new city. After nearly giving up and becoming a flight attendant, she realized that she was meant to cook and that she could only see herself being happy as a chef. Do what makes you happy, and everything else will fall into place.
Here's what else was discussed:
Sarah's plans for growing her company
Developing a sense of community through her restaurant in Chicago
An epic party at the James Beard Awards where Eli met Sarah
The ravenous support that Chicagoans give their restaurant
The Italian education that Sarah received from her mentor, Chef Tony Mantuano
Working with Chef Missy Robbins in Chicago
How Chef Missy Robbins helped Sarah to really "turn the corner" in her cooking and gave her the confidence to really embrace the career
How going to Italy completely changed her life and perspective on cooking.
Staging for the great Nadia Santini at the three-star Dal Pescatore and what she learned
The challenges of chef "writing block" when it's difficult to get out of a creative rut
Why you always have to be prepared for inspiration to hit you because it can be a life-changing dish
Sarah’s own "lightning bolt" dish, Cacio Whey Pepe and the love of this classic dish
The mistakes that turn out to be incredible discoveries
Sarah's favorite ravioli that only happens if somebody screws up the recipe
How allowing your team to fail can create trust and empower your team
Sarah's experience as a runner up on Top Chef
Winning her James Beard Award the very first time she was nominated and how she “jumped the line"
Why you have to trust the journey through the difficult services, the bad days, and make sure you learn the lessons that will shape you into a resilient chef
Why you, as a chef, should be sitting down and eating a full meal at your restaurant occasionally
Sarah's cookbook, Listen to Your Vegetables, and why she chose that name and what it means exactly
How their pastificio a.k.a. the pasta factory, fills and shapes pasta to order during dinner service and Eli’s mind gets blown
A huge shout out to our sponsors, Maxwell McKenney and Singer Equipment, for their unwavering support, which allows us to be able to bring these conversations to you. Check out their websites for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful.
Never stop pushing, never stop learning!
