Mike Manno

CORPORATE SOUS CHEF


 


YEARS IN FOODSERVICE INDUSTRY:

25+

WHEN DID YOU KNOW YOU WERE GOING TO BECOME A CHEF?

I cannot remember a time in my life when I didn’t want to be a chef. Having grown up in the industry, my earliest memory of contemplating a vocation in the culinary arts had to be around 4 or 5 years old. As a small child I was drawn to the kitchen with my mother and her wonderful cooking. I also was drawn into the magnetic personality of Julia Child and her cooking on public television. I absolutely loved how real she was, and how much reverence she not only had for cuisine, but how much she loved the ingredients and the process to prepare them. As soon as I saw the joy that cooking gave, I began my journey to where I am today.

WHAT’S THE BEST ADVICE YOU HAVE EVER RECEIVED?

In high school, my iconic band director instilled in all of us that the pursuit of excellence is its own reward.

MEMBERSHIPS:

Under the tutelage and mentorship of our world class culinary team at Custom Culinary®, I am in the process of perusing certification to become a Certified Executive Chef through the American Culinary Federation.

RECOGNITION:

After a great day of work at Custom Culinary®, I love to hurry home to cook dinner with my beautiful 2-year-old daughter.  Every day she tells me I am a great “cooker”. Honestly, from the bottom of my heart, it is the best recognition I could get at this point of my career. And it is the driving force to peruse recognition and accolades by my peers, within the wonderful and exciting hospitality industry.