“It wasn’t all about the food, it was giving everyone in the family a chance to catch up on what was going on during the week,” he said. “Food is not just eating; and this is something that I think other cultures understand better than Americans.”
That’s an important lesson that he has learned over his 20 years in the culinary world. Looking back, he remembers being a kid and thinking about one day becoming a chef.
“I like to eat,” he said. “Since I was 14, every job I ever had has been in food service in some kind so it kind of made sense for me.”
He went to the University of Maryland where he studied the conservation of soil and the environment and he realized that this major wasn’t going to get him the career he wanted, so he enrolled at Johnson & Wales in Rhode Island to study to become a chef.
“It was the right environment for me and I liked being surrounded by people who enjoyed what I did, and I never looked back,” he said.
After graduation, Capon drove out to Colorado and had seven different job offers in two days.
That was great and I stayed there for a bit,” he said. “I came back to New York after that and worked in some top restaurants.”
Those included Park Avenue Café, The Lennix Room and Canteen.
Capon next had an opportunity to cook in Germany on an exchange program and stayed in Europe to work in kitchens in Spain, Italy and France.
“I think food is part of every culture. It’s one thing we have in common; we all have to eat,” he said. “Some take it more seriously than others.”
Five years ago he became executive chef of Lure Fishbar in Manhattan and he’s become somewhat of a celebrity on the late-night circuit.
Recently, he won the NYCWFF Burger Bash and was invited on “Late Night With Jimmy Fallon” to defend his burger title against the host and country musician Tim McGraw.
“I’m attached to the burger now because of it,” he smiled. “There’s a lot of great recipes out there though. I don’t have a favorite.”
Culinary Institute Programs : http://www.chefs.com/Education.aspx
