Check out Steve Turk's new book, Hospitality Unlocked: Advice, Strategies, and Insider Secrets from 75 of the World’s Top Hospitality Leaders, available now on Amazon: https://a.co/d/8JC16xJ.
In this episode of the Hospitality Mentor Podcast, host Steve Turk interviews Gerald Chin, Head of Culinary for the Mina Group. Starting his journey at Carvel Ice Cream on Long Island during high school, Chin shares his fascinating transition from a scooper to an executive chef. His career chronicles include stints at some of the most prestigious kitchens including Tavern on the Green, CIA (Culinary Institute of America), and working under the legendary chef Joel Robuchon. Gerald also touches upon his significant roles at various Michael Mina establishments, the challenges of transitioning to a corporate role, and his exciting new prospects within the Mina Group. Reflecting on his journey, Chin emphasizes the importance of passion, continuous learning, and the value of writing everything down. Join us to hear his inspiring story of resilience, growth, and the pursuit of culinary excellence.
00:00 Introduction to the Hospitality Mentor Podcast
00:32 Exciting News: Hospitality Unlocked Book Release
01:08 Meet Gerald Chin: Head of Culinary for the MENA Group
01:28 Gerald's First Job: Carvel Ice Cream
03:47 Vocational School and Culinary Beginnings
05:34 First Real Restaurant Job: The Weeping Willow
09:05 Tavern on the Green: A Culinary Bootcamp
14:08 Judson Grill and the Path to Culinary School
16:04 Culinary Institute of America: The Hogwarts of Culinary Schools
21:02 From Switzerland to Las Vegas: Joining Bradley Ogden
27:28 Achieving a Dream: Working at Robuchon
32:15 Exclusive Dining at MGM
33:32 Transition to Executive Chef
33:46 Opening an Italian Restaurant
35:37 Challenges and Realizations
36:09 Joining RM Seafood
38:09 The Opportunity with Darden Group
39:28 Cosmopolitan and Family Life
41:21 Joining the Mina Group
45:47 Corporate Chef Responsibilities
47:35 Balancing Travel and Family
49:30 Current Role and Future Plans
58:13 Advice for Aspiring Chefs
01:00:13 Conclusion and Gratitude
