Interview with Chefs Brooke Williamson and Nick Roberts of Amuse Café – Venice, CA

Antoinette Bruno: Why did you begin cooking?
Brooke Williamson: I was always interested in cooking, since I was 5 years old.
Nick Roberts: Cooking kind of picked me. I was working at a coffee house and there I started baking and decided I liked it. I decided to enroll at the culinary academy, and while there, many good chefs took me under their wings.

AB: Who is your biggest culinary influence?
BW: Ken Frank, when I was working for him. Michael McCarty, the sous chef at the Argyle Hotel.
NR: John Gerber, the sous-chef at Highlands Inn, and Rocco DiSpirito.

AB: What are some of your favorite ingredients?
BW: It depends on the season, but I like to use figs and garlic.
NR: Any type of fresh fish.

AB: What is your most indispensable cooking tool?
BW& NR: A fish spatula and spoons.

AB: Where do you like to go for culinary travels? Why?
NR: San Sebastian, Spain. The whole city is centered on food and they have such phenomenal cuisine. I’m inspired by chefs such as Arzak and Ferrán Adría.
BW: South of France, where there is simplicity and attention to good quality ingredients.

AB: What is your favorite culinary book? Why?
NR: The Making of a Cook by Madeline Kamman. She breaks cooking down to normal chef’s
mentality so everyone can understand it.

AB: What interview question would you ask a potential line chef?
BW: A lot of people want to get into the kitchen because they think it is glamorous and it is the opposite. I want to know if the candidate has got the passion to get through it.
NR: Where have you worked and for how long? I like to see them work for one night and see them in action.

AB: What advice do you have for culinary students?
BW: Have an open mind; you won’t be making $40,000 the first year you get out.
NR: Do it because you love it; not because it’s a paycheck

AB: Where do you see yourself five years from now?
BW/NR: In another restaurant. Our plan is to have three restaurants. Amuse Café plus a casual and elegant beer and wine bar and a fine dining restaurant as well.