May 1, 2008 at 8:00am
At Brix 25 in Gig Harbor, the average age of the cooks rings in at 20 1/2 years of age (see Young Knives in today’s Weekly Volcano). The following are the faces and names behind one of the South Sound's best restaurants, not to mention the 2008 Washington Wine Commission's Wine Restaurant of the Year.
Dan Hutchinson, 23, head chef
Ambitions: Own his own restaurant
Quote: “The pros of being young is your not set in your ways or jaded yet â€" you’re willing to try anything.â€
Ryan Ford, 22, sous chef
Ambitions: Studying engineering at Tacoma Community College
Quote: “The pace is a lot faster here â€" I like that.â€
Zach Hassilev, 19, pantry chef
Ambitions: Go to Alaska
Quote: “There are a lot of conversations we have when cooking. It’s fun. We are all learning from each other.
Jon Sovern, 26, prep cook, utility chef
Ambitions: Who knows.
Quote: “This is the best crew I’ve worked with, ever.â€
Richard “Dickie†Hendricks, 19, second sauté cook
Ambitions: Keep cooking.
Quote: “I’ve picked up a lot of skills here. I’ve paid attention.â€
Dylan Kane, 19, pastry chef
Ambitions: Going to TCC â€" not sure of future.
Quote: “Everyone is really talented here at what they do.â€
Not pictured
Matthew Hancock, 17, dishwasher
Ambitions: Moving from dishwasher to cook.
Quote: “I take pride in doing the dishes.â€
Photography by J.M. Simpson
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