That's the learning about food, not the actual making of it. From that came everything else - arts, music, socializing, just all these brilliant things. And, it was also glorious about food, because it's kind of like the core of our being. You find a cookbook or something, and there was a literal discovery to have that information or to have those skills. The things that people did were held in small sectors of restaurants or countries or whatnot. This was pre-internet, so, the information was in a way you kind of feel when you play video games and you tell sci-fi tales or romantic Renaissance jokes.
There was so much information I started at this time that was really kind of the last of an era. And then that just carried forward with me getting more and more into it. I got the bug, and I got it bad.Ī: The click was to be able to be good at something, and to do it and see the rewards of accomplishment, and that just spoke to me. While I was simultaneously going to school, I picked up a job doing dishes and it clicked. When I was around 16, I ended up in Barrington and I needed a job. I did well enough, and I ended up at Simon's Rock. I was often treated as though they believed I had more potential than I was performing with. Q: So, why did you decide to become a chef?Ī: In school, I was an OK student.
We discussed all of these topics with Somlo during a recent interview.
He also believes that slight tweaks to the state's building code would allow small businesses, including eateries, to thrive in Massachusetts' 26 Gateway Cities, which include Pittsfield. Somlo, who grew up mostly in Austerlitz, N.Y., just across the state line, has interesting ideas on food and the restaurant business.
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