Walk the Line

FOOD

Izakaya

By Tim McGinnis

Add Comment | Comments: 0 | Posted Aug. 27, 2008

photo by michael persico

Phil Manganaro
Sous Chef at Izakaya

Who inspires you?

"Both chefs at Izakaya. It's an honor and a privilege to work under chefs who are so talented and willing to teach in return for hard work and have a true passion for cooking."

Outside of work, what are you passionate about?

"Surfing, surfing and surfing."

What makes you happy?

"The fact that my career is a hobby to me and that I do something with my time that I'm truly passionate about and can always keep learning about. Growing as a chef and a cook every day makes me happy."

What are you reading lately?

"Different cookbooks and culinary textbooks."

If you could choose the last thing you tasted before you died what would it be?

"Dry-aged New York strip with sauce bordelaise that I make."

How did you start working as a cook?

"I worked in the deli business for a while and decided to actually do something in this field, so I attended the French Culinary Institute in N.Y.C."

What do you like about working the line?

"Putting out food in a consistent manner under great stress. There's something about being busy that puts my mind at ease, and in that moment all that truly matters in life is that task at hand."

Favorite horror or funny story from work?

"Too many of both to decide."

What would your advice be to an aspiring cook?

"Always work for chefs who are willing to teach you, but always work as hard as you possibly can for them in return for that knowledge. Never take a job where you make more money but learn less. Always work for a chef who understands your goals, and make sure the chef looks out for your best interests. It's a horrible business, but if you can find that, stick with it like I have. Always be open to learn from every experience. And last but not least, if you don't love what you're doing, then you're in the wrong line of work."