photo by MICHAEL PERSICO

Walk the Line

Pub & Kitchen

by Tim McGinnis

Brian Ricci, Sous Chef at Pub & Kitchen

Who inspires you?

“I’m inspired by the ingredients provided and the techniques that have been developed to transform and enhance them.”

Outside of work, what are you passionate about?

“Soccer. The Arsenal in particular. I do a bit of photography as well.”

What makes you happy?

“Waking up on a Sunday morning with my wife snuggled under my arm and my two cats on my chest and at my toes. And then falling back asleep since I don’t work Sundays.”

How did you start working as a cook?

“I dropped out of college and went to work for a chef in my hometown then returned and finished college.”

What do you like about working the line?

“Service cooks often work in a state of hyperawareness. It’s often be a collective feeling that allows us to cook, plate and move in harmony. It’s like a performance.”

Favorite horror or funny story from work?

“I worked for a very kind and sweet man years ago who took to drinking. One day he showed up to the restaurant in a state and proceeded to walk onto the line in the kitchen. He picked up a knife and spread his fingers wide on the cutting board with his other hand. He slowly started stabbing his knife down in the spaces between his fingers and then picked up his pace. In a matter of moments he’d done the job on his finger and was removed from the kitchen.”

What would your advice be to an aspiring cook?

“Challenge yourself every day. Work for smart people. Trust your instincts. Know that you’re judged by what you do every day, large and small, no matter how much or little you’re paid.”