FOODIES WEST.COM         
  EXECUTIVE CHEF KEITH SHUTTA
A lot of people say,
It's so hard. It's difficult. But you get what you want to get
October 2015 Issue / Vol. 3, No. 18                                          out of it. I wanted to get the most out of it.














 

 







      
Michelin Chef
Jeremy McMillan


     
Pastry Chef
Amanda Taylor

     
Guy Sporbert
Scotch Ambassador

     
Andrew Steiner Cheesemonger Extraordinaire


Find out how Chef Shutta came up with the recipe for Toy Box Melon Salad
and then watch the video of him making it —

On our Facebook page

      
COFFEE: 
The Wine of Araby

     
Bourbon Steak 2015
Scottsdale, Arizona

     
World Cheese Book
byJuliet Harbutt

     
ONYX
Westlake Village, CA


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Executive Chef Keith Shutta, TART Restaurant, Farmer's Daughter Hotel, Los Angeles, CA
At one time, facing the perplexing question of what to do with his life, Keith Shutta thought of becoming a sheriff. That, he decided on second thought, didn’t make a good fit for him. “So I went to culinary school,” Shutta explained, “because I didn’t really know what else to do. I really caught onto it.” He caught onto it because he already had a connection with cooking. First, he did it out of a necessity, albeit a fond one. His parents divorced when he was young, and the latchkey kid learned how to cook. “It was me, my brother and my mom,” Shutta explained. “I’d see my dad on the weekends. I’d make things like spaghetti and meatballs, Hamburger Helper and tuna sandwiches. That’s how I learned.” Then his Italian grandparents, who lived in Pennsylvania, taught him how to make things like raviolis and freeze them. His uncle there was a professional cook. “There’s a picture of me and him in his kitchen,” Shutta said. “I was about 15-years old. As a joke, he said, Put this chef’s coat on, and we’ll make some sandwiches. So we did. Each of my parents has that picture. From there, I developed a love for cooking. It was like a passion.” But it was his girlfriend, now his wife, who suggested he go to culinary school. She did the research on Le Cordon Bleu College of Culinary Arts in Pasadena, and then went with him to the open house. “She said,” Shutta recalled her logic, “Why don’t you try it? You like to cook, so why not go to school for it. Why don’t you just do it? I enrolled, got in, and the rest is history.” Eighteen years of history, starting with an externship at Los Angeles’ (former) Citrus when he graduated in 1998. Shutta described it as one of the toughest months of his life. “It was the first time I was ever in a kitchen, right?” Shutta set the scene. “I actually showed up with a folder with my experience, and they’re like, Let me see the folder. I showed it to him, and he said, Well I don’t have time right now, come back tomorrow. I came back the next day, and he said, Chef’s coat is there, the hat is there. Service is at 5. Good luck.”