Interview with Chef David Reynoso of The Butcher Shop—Boston, MA

Amy Tarr: Why did you start cooking? What or who inspired you to become a chef?
David Reynoso: I started working in the kitchen in Chicago with Tony Mantuano at Spiaggia, but I didn’t think I was going to be a chef. I was a dishwasher then. Tony inspired me to take a trip to Italy.

AT: Did you attend culinary school? Would you recommend culinary school to aspiring chefs today?
DR: I attended Washburne in Chicago. It was great. It’s a trade school. I paid $2,500. The program was very helpful to learn basics, terminology, butchering, baking. But you definitely learn more when you get into the real world.

AT: Who are your mentors? What are some of the most important things you’ve learned from them?
DR: I love Alice Waters. I met her once. I love books from Patricia Wells – like the “At Home in Provence” cookbook. I love Tony’s book (The Spiaggia Cookbook)!

AT: What is your philosophy on food and dining?
DR: I like food that has soul, background, tradition. I see food as holding family together, a way to connect to each other. I don’t like things that are too out there. I like more simple, more traditional foods.

AT: Are there any secret ingredients that you especially like?
DR: I like to use cloves. It settles in the back of your mouth. I make a rabbit dish with clove and cinnamon. These ingredients go back to my background– clove, cumin, garlic, onion.

AT: What is your most indispensable kitchen tool?
DR: Rubber spatulas – you’re able to get everything in the pot or bowl. They’re useful for tossing pasta. The metal spoon breaks it. The spatula is more gentle on the pasta.

AT: What is your favorite question to ask during an interview for a potential new line cook?
DR: Do you want to be a star? Are you in this business to be a showman or do you want to cook? I’m interested in someone who’s more about the food, not the show.

AT: What tips would you offer young chefs just getting started?
DR: Be honest in what you do. Work hard. Be humble. You need to be humble and learn from everyone else. That’s what I try to do.

AT: What cities do you like for culinary travel?
DR: Chicago. My brother lives there and has a taqueria place. I like to go to Mexican restaurants there. My favorite is on Milwaukee Ave. It’s run by a kid who used to work for Rick Bayless.

AT: What are your favorite restaurants – off the beaten path – in Boston?
DR: In the North End there’s a place called Pizzeria Ernesto. Their pizza is really good. I like the white pizza with ricotta and broccoli.

AT: What trends do you see emerging in the restaurant industry now?
DR: Lot of food to-go, like what we’re trying to do at The Butcher Shop. People go out, but they also want to do one or two meals with really good food at home.

AT: Where do you see yourself in 5 years-10 years?
DR: I see myself doing something on my own someday.

AT: What range do you cook on?
DR: I cook on four Chefmaster induction burners and a Rationale combi- oven. This place was never meant to be a restaurant. Business has grown a lot in last year.

AT: Tell me about your cooking classes.
DR: I started doing them last spring for neighborhood people. We did them upstairs and closed for the night. We had a Cinco de Mayo theme! Another theme was wild game and wild wine. They are an opportunity for me to introduce myself to our customers.