Food & Wine sits down with chef Ashley Christensen to talk career, role models, and more.
I opened my first restaurant in 2007. It was in an old diner from the early 50s. It's called Pool's Diner. There's so much to the American diner and the idea of how people feel when they walk into it. That felt like a great mission to get to carry forward. This really accessible comfortable idea. In the early years of working in that little diner is really where I found and started to believe in my own voice, which I think is a huge part of how we move forward. I think that that moment where somewhere in our careers we have the opportunity to believe in ourselves... And our experiences, and what were doing and how that is really valid contribution to the future of American cooking. For me, when I'm ask the question about who my mentors are, it's always very difficult to just give a name or one experience that I have because, I think it's really important to look for Inspirational, you know, mentor moments in every exchange and I find them all over the world. You know, when I think about my opportunity to be a mentor, of course it's with our teams and through our daily work. But I also think it's my greatest opportunity to mentor right now and to be a A significant leader is to think about the contributions that I wanna make to the industry as a whole. And for me like the greatest school was for everyone or when we think about what's going on our industry right now. I wanna Be someone who contributes to an industry that folks want their children to work in. And I don't think that's always been the case with the restaurant industry. And I believe wholeheartedly that we can change it. I know that we can. [MUSIC]