Hometown: Memphis, Tennessee
Have lived: Bozeman, MT / Sandpoint, ID / Basalt, CO
Have worked as: Grocery Sacker / College Professor / Chef
Greatest non-chef talents: Kindness and humor
Education: MFA Native American-Studies, Montana State / BA Early Childhood Ed., University of Memphis
Favorite family recipe: Cassoulet or squash casserole
Dream Dinner Party: Thats a tough one . . . my love and myself - does that count?
Makes me happy: Old couples, polite children, puppies
Underrated: Quiet time
Overrated: V I P
Would rather be: A Rolling Stone/ On a horse somewhere/ At a baseball game/ The person my dog thinks I am
Colin is kind, intelligent, and wants to bring his clients well prepared and presented food for their happiness.
/ MOM /
“I love the sheer weirdness of the kitchen life: the dreamers, the crackpots, the refugees, and the sociopaths with whom I continue to work; the ever-present smells of roasting bones, searing fish, and simmering liquids; the noise and clatter, the hiss and spray, the flames, the smoke, and the steam...Being a chef is a lot like being an air-traffic controller: you are constantly dealing with the threat of disaster. You’ve got to be Mom and Dad, drill sergeant, detective, psychiatrist, and priest to a crew of opportunistic, mercenary hooligans, whom you must protect from the nefarious and often foolish strategies of owners. Year after year, cooks contend with bouncing paychecks, irate purveyors, desperate owners looking for the masterstroke that will cure their restaurant’s ills: Live Cabaret! Free Shrimp! New Orleans Brunch!”
- Anthony Bourdain