|Scoop it up!|
I sat down with A La Minute's executive chef and owner Ryan Berk at his new location in the Orange Circle to literally get the scoop on what all of this liquid nitrogen buzz was about. As we began to chat in the vintage farmhouse-esque creamery, Berk graciously made sure every flavor was brought to our table. It was like the clouds opened up and there was the answer to all of my hot summer day's prayers.
How'd you get started?
I've always been passionate about food. Running around in the yard, growing strawberries and tomatoes as a kid. I really liked the ideology of food and where it was coming from! I got started in the industry when I was 14 at a little Thai restaurant in my hometown, Redlands. I started as a dishwasher and sort of made my way up to a cook position. I was the only white kid in the kitchen getting trained by all of these Thai ladies. That's where I really gained a respect for culture and where the food was coming from.
Did you always know this was something you wanted to do?
I think it just evolved. I would save up every year to travel somewhere around the world. Right when I turned 16 I would go somewhere whether it was, India, West Africa, or South America. I would just leave and experience a bit of culture. I've always wanted to understand where different food was coming from. I don't know where the passion came from, but I've always just loved food. More »