My Dad, The Channel 13 Chef
Presented by Society Insurance
To write your own article, click here
By Andrea Winn
It’s no wonder I work in restaurants and still love it. I have held every FOH position from host to manager, and am currently a sommelier. My dad and I would watch KERA channel 13 (public television) every Saturday afternoon. All the greats had shows—-Jeff Smith-the Frugal Gourmet, Yan Can Cook, Great Chefs of the West, and the last show, on at about 6 pm, was Justin Wilson.
After a day of watching talented chefs, my dad would ask me what we were going to make for dinner based on what we saw that day. I learned how to make fresh pasta, amazing pastries, cook exotic game, and sushi. I gained an appreciation for the hard work these men and women put in everyday and I saw the pride on their faces when a dish went out perfectly.
It was then that I saw Mary Sue Milliken and realized that women could be chefs too. It was then that I decided on The Mansion at Turtle Creek with Chef Dean Fearing for my 18th birthday. It was then that I decided I would one day work for Stephen Pyles. Those Saturday night meals have influenced every job I’ve taken since. My dad passed away in 2010. I’ve gone back and watched some of those shows as an adult. And I’m still amazed.
I’ve had the great fortune to work with some of the culinary giants I admired growing up. They say when you meet your idols, you’re likely to be disappointed. I haven’t had that experience and still respect those chefs as much as I respected my dad.
Headquartered in Fond du Lac, Wis., Society Insurance has been a leading niche insurance carrier since 1915. As a mutual insurance company, Society focuses on the small details that make a big difference to its policyholders while offering top-notch insurance coverage, service and competitive pricing to businesses in Wisconsin, Illinois, Indiana, Iowa, Minnesota, Tennessee, Colorado, Georgia and soon Texas.
woman wearing a black shirt with pink flowers
I am a Certified Sommelier working at Trova Wine + Market in Dallas, Texas. My previous life was in finance, which I found stifling. I always knew I would return to the hospitality industry in some way, and this position strikes the perfect balance of service and continued learning. Outside of work, my passion is traveling. As a military kid who lived abroad, learning about other cultures was part of my early education. I’m honored to learn about people through their food and hope to make it to all 7 continents in the next year.
Opinions expressed in this article do not necessarily represent the views of Best Served. To achieve our mission of bringing more voices to the table, we are committed to sharing a variety of viewpoints across the industry.
