Where else? 
I am a craftsman. That's what I do. I’m not trying to be
on the Food Network or a rock star. I think most
February 2016 Issue / Volume 4; No. 3                                                of that is kind of silly.




Olympian Pastry Chef
 Chris Cwierz

Chef Amy Binkley's
PHX Community Garden

Sonoma Cider:
Hand Crafted,
Certified Organic

So you want to write a cookbook?

Find out what Chef Andrew Cain's hobby is on our

Facebook page!

Ancho Reyes
Ancho Chile Liqueur

Cast & Plow: The Story
Marina del Rey, CA

What's all the hoopla with Mary Berry?

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Michelin-rated Chef de Cuisine Andrew Cain | Fairmont Sonoma Mission Inn | Sonoma, California
By the time Andrew Cain arrived at Hyde Park’s Culinary Institute of America, he knew his way around the professional kitchen. He arrived with a pocketful of scholarships, some culinary awards, and he had solid experience with the rigors of the kitchen. “I kind of aced it,” Cain said. Andrew Cain doesn’t do anything kind-of. He’s more hard work and diligence. As in the centuries-old proverb, Diligence is the mother of good luck. He not only got all of his work done for his classes, but he did extracurricular projects. And, he said, he enjoyed himself. Cain concedes that culinary school had its challenges, but not enough to make him flounder, “at all.” Not even kind-of. He held a job at a restaurant at the school, did catering on the weekends, and staged in New York City. Good fortune soon followed. He landed a six-month externship at La Folie in San Francisco with Chef Roland Passot. Cain’s kitchen training started as a toddler. He’d pull up a chair and cook with his foodie mother and grandfather. When he decided to become a chef in high school, his parents supported him. Cain called the support “fortunate.” “The one thing I took from my family was a strong work ethic,” Cain said. “A commitment to do something and see it through. Not be satisfied with just getting it done a little bit, but doing the best you possibly can at any job. It’s really helped me with my career.” So did his apprenticeship in an American Culinary Federation program with Gary Fick, the chef at “essentially,” Cain said, “the best restaurant in town.” The Crossing at Casey Jones in La Plata, Maryland, just south of Washington, D.C. Flick, also a Hyde Park CIA graduate, worked for Ritz Carlton in Mexico as well as the Grand Waliea in Maui before moving back to Maryland to work at The Crossing. “I went to that restaurant,” Cain described the scenario, “there was a new chef. He couldn’t have been more than 35, a little older than I am now. He took me under his wing. So my last two years of high school, instead of going to school for eight hours a day, I would just go to do my core credits—English and Math—and then I’d go to work. I was working 40-plus hours a week at the restaurant, plus high school at the same time. It kept me out of trouble, and it also prepared me for the CIA.”