We were lucky to catch up with Steven Ferdinand recently and have shared our conversation below.
Alright, so we’re so thrilled to have Steven with us today – welcome and maybe we can jump right into it with a question about one of your qualities that we most admire. How did you develop your work ethic? Where do you think you get it from?
Work ethic is built on five key elements, from integrity, responsibility, quality, discipline and teamwork. Work ethic sets the way for a proper and successful work environment. I gained all 5 from my Mother, Father and Grandfather.
Thanks for sharing that. So, before we get any further into our conversation, can you tell our readers a bit about yourself and what you’re working on?
Steven Ferdinand – Acclaimed Chef, I began his culinary journey young age, I grew up on a farm in York Pennsylvania.It was here that his passion for cooking was ignited, as I gained the work ethic through hard work and dedication that went into running a successful kitchen. After High School I left York and that farm to pursue a career in the culinary arts, eventually attending L’Ecole on Broadway and Grand in NYC.
After completing my training, White quickly rose through the ranks of top NYC restaurants, With his extraordinary culinary skills and fierce determination, I earned Three NY Times Stars. before the age of 30.
My cooking style is often described as innovative, daring, and uncompromising. I am known for his impeccable attention to detail, using the finest ingredients to create exquisite dishes that are both visually stunning and bursting with flavor. My culinary philosophy is simple and authentic, allowing the natural flavors of the food to shine through.
Flora D’Italia is my new project in The Upper West Side of Atlanta
There is so much advice out there about all the different skills and qualities folks need to develop in order to succeed in today’s highly competitive environment and often it can feel overwhelming. So, if we had to break it down to just the three that matter most, which three skills or qualities would you focus on?
1. Resiliency
2. Attention to Detail
3. Work Ethic
I truly feel it is about wanting to dig in and do the deep hard work, Ii do not think a lot truly want to. do that. The core of my career was not putting dots on plates it was learning. how to lead, delegate and run a business. Being a successful Chef is about. being. willing to get back up and get after it. The thing with being a chef is that tomorrow will be more. grueling than today.
As we end our chat, is there a book you can leave people with that’s been meaningful to you and your development?
Kitchen Confidential – Tony handed it to me while I was knee deep in the dinner rush at my first restaurant Le Zoo. He took my pen and wrote to Chef Steven Le Zoo. and drew a drawing that I now have tooted on my right hand. At that time Le Zoo was my first Executive Chef job in NYC and was learning the correct way =, hands on. I remember laughing and saying I must get ready for a wild ride after a few chapters of that soon to be bible.
Contact Info:
- Website: https://floraditalia.com
- Instagram: @flora_ditalia
Image Credits
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