Advice from the Chefs

“We live in an age of immediate gratification, which is not the case for being a chef. Be patient. You won’t learn everything right away. Things take time, from knife skills to palate development. Sometimes it’s better to take a step back in order to move forward. Being on time and invested is a big part of chef culture.

It’s also good to learn how to decompress. The environment is so stressful that you need to have something outside of the kitchen that you can build on.”

- CHEF MARK DINH

“Believe in yourself. Don’t cook for other people. Cook for your tastebuds first and the rest will fall in place.”

- CHEF AMY PHAN

“That’s never happening again. It was such a cluster because we felt rushed, frustrated, and frazzled,” said Chef Aric, adding that they carry pots, pans, cork screws, and even saran wrap.

Summer stands as their peak season, preparing for micro weddings. Booking four weeks in advance will help the duo plan for this busy season. Operating with two people, they don’t have the extra staff to support them.

For any one client, they block three days for prep work and shop at three to four grocery stores to ensure quality and variety in the menus. For example, they frequent Sam’s Meat & Deli at 2300 S. Chambers Road in Aurora, H Mart with locations in Aurora and Westminster, and Tom’s Seafood & Gourmet Market at 767 S. Xenon Court in Lakewood.

Nothing goes to waste as Chef Aric maximize the products as much as possible. If he has shrimp shells or chicken bones, he will make broth out of these products.

“We cook with love,” said Chef Aric.

“Get into the business first before investing into culinary school because it’s so expensive. Make sure you don’t mind the stress of missing holidays and devoting long hours. Know you will be sacrificing a lot.”

- CHEF ARIC BIANCHI

“Don’t be scared of trying something new. Don’t use money as motivation. If you’re passionate, money will come with it.”

- CHEF IRE EVANS

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