FOODIES WEST.COM         
EXECUTIVE CHEF NICK RUSTICUS
SECOND STORY RESTAURANT & LIQUOR BAR | SCOTTSDALE, ARIZONA
It’s time for a lot of us younger generation to start taking that step and make
July 2016 Issue | Vol. 4, No. 13                                                                        statement. Because the torch does get passed.

 
 
 
 

Owner / Chef
BARAN'S 2239 - HERMOSA BEACH
TYLER GUGLIOTTA

Executive Chef
DOMA - MANHATTAN BEACH
KRISTINA MIKSYTE

      
Chocolate Stars USA
Cacao at its best!

     
Gary Spadafore
CERTIFIED WINE EDUCATOR
Napa Valley Chardonnays


Chef Nick Rusticus shares his thoughts on the culinary schools of the future on our
  Facebook Page!


      
Off The Beaten Track
WET BEAVER CREEK WILDERNESS
COCONINO NAT'L FOREST, AZ


     
MANHATTAN BEACH, CA
Doma Kitchen

     
SCOTTSDALE, AZ
Second Story Restaurant & Liquor Bar

     
Stolen Fruit
Cocktail Mixers


Don't miss what's new at
FOODIES WEST!


Sign up for a free subscription!


            


            


             

           
 
           
 
              
               Like Us!
Nick Rusticus |Executive Chef | Second Story Restaurant & Liquor Bar | Scottsdale, Arizona At the time Nick Rusticus moved to Arizona, the 16-year-old Michigander filled his life with golf, cross-country, baseball, and “played a bunch of intramural sports”. And, oh yeah, he took a tech program for baking and pastry at the time, too. Rucsticus’ plan for a career in the kitchen should have been a shoo-in. His grandfather was the corporate chef at Steelecase, a leading furniture manufacturer based in Grand Rapids, and he had a nice setup in his home kitchen. His mom took baking and pastry classes before his younger sister was born. What Rusticus didn’t anticipate was how life-changing the path would become to get there. “I went from a small town 350-graduating class to almost over a thousand graduating class in Gilbert,” Rusticus added. And he also had to get a j-o-b. “It was crunch time,” Rusticus said. “It was my dad and I, and he was, You have to make money. You have to start working. I had to make it work. I had to make ends meet. So I got a job at Pizza Hut, right behind us, when I was 16.” The culture shock and transition moving to Phoenix made him start to look at the big picture. With a little strategizing, Rusticus eventually got a job at Binkley’s Restaurant in Cave Creek, run by Kevin Binkley, an oft-found name for more than a decade on the James Beard Best Chef Southwest nominee lists. “So I spent a year at Pizza Hut,” Rusticus recounted his steps, “then I was working at Pizza Hut and Outback Steakhouse because I had a friend who said we needed to move up in the spectrum. It was under nine months from the point of working at Pizza Hut and Outback, to working at Outback, to Outback and Binkley’s, to working full time in the front of the house at Binkley’s.”