Mon, 20 November 2017
In this episode we discuss how Chef Jeff Deloff got his start in the industry, why you need to follow your heart and "go for it", the importance of finding a mentor, hard work paying off, every role in a restaurant being critical, how being young, inexperienced, and hungry can hinder and help you, how to handle people, not taking a closing restaurant personally if you're a young executive chef, the impact of running a sustainable restaurant, emotional sustainability, knowing when you're wrong, and trusting in your employees.
Born and raised in Oswego, NY, Jeff Deloff, at 16 Jeff took a job as a dishwasher and has never left the restaurant business. He enrolled in the Culinary Institute of America in 2005. After graduating he worked in several restaurants in NY, the most recent as Executive Chef at Bistro 197 in Oswego. In the fall of 2015, Jeff left for Charlottesville to take the position of Executive Chef at Threepenny Cafe. Jeff is committed to developing relationships with area producers and to spearheading Threepenny's mission to source locally, sustainably, humanely and healthfully.