Where else? 
November 2015 Issue / Volume 3; No. 20                   If you're not inspiring people, what are you doing it for?




Olympian Michelin Chef
Daniel Schmidt

Sushi Master
Masa Shimakawa

 Certified Wine Educator
Gary Spadafore gives the Skivvy on Sparklers

Mona Gonzales
AJ's Finer Foods
What's Hot in Cheese

Find out:
How Chef Cord Chatham makes great mashed potatoes (and other sundry thoughts about the kitchen) on our

Facebook page!

Can they wake the dead?

Che-Ah-Chi 2015
Sedona, Arizona

East Side Sushi
Anthony Lucero gives the story behind his award-winning film.

Westlake Village, CA

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5-Star 5-Diamond Chef de Cuisine Cord Chatham, Enchantment Resort Mii amo Spa, Sedona, Arizona
The first time Cord Chatham heard the words, Get a job, they came at the usual time teenagers hear them from the family hierarchy, right around high school graduation in 2000. He got one manning the grill at an amusement park. “I didn’t think anything of it,” Chatham said. “It was just a job. Get a job. I did, and that was my last one until 2005.” For the next few years, Chatham did his own thing, which he called living by the street. When he finally came to his senses, he was faced with the same edict. This time he took it seriously “My past life,” Chatham summarized the scenario, “I lived very wild. I got into a good amount of trouble. And so I had one of those times where it was time to sit down and think, seriously, What am I going to do?” This time, he had a clue. He more or less picked up where he left off. “It was pretty much the start of the whole Food Network craze,” Chatham said. “I remember when I started getting interested in food. I was sitting down in front of the TV and watching Emeril Lagasse. At the time, I loved Emeril Lagasse. And I used to sit there with a notepad, and I’d write, write, write. The Internet was around, but I wasn’t really into it. So I had notebooks full of my notes. I figured, OK. I’ll go to culinary school.” In hindsight, Chatham said he never thought the experience would transform him so thoroughly. When he graduated Arizona Culinary Institute, he’s never looked back. “I was nervous about going,” Chatham said. “I didn’t want to be the kid that didn’t know anything about cooking, so I taught myself from You Tube. Knife cuts, and stuff like that. So I went into cooking, and I might as well have been working in a restaurant, because I already taught myself. I got into a really good class with a really good group of people.” Many ended up at Michaels at the Citadel, one of Phoenix’s finest restaurants owned by Chef Michael DeMaria from 1997 to 2007. DeMaria, an Olympian gold chef (1992 Team USA), won constant regional-best awards and an Extraordinary rating from Zagat. DeMaria ran a tight, if not intimidating, ship. Chatham’s colleagues encouraged him to “come to Michael’s.” “I said, Sure,” Chatham recalled. “I didn’t know what I was getting into.” As soon as he walked into the kitchen, reality hit. “The intensity hit me,” Chatham said. “All the cooks were on the line, and they’re all talking crap.” About him. Chatham forged on. David Schmidt was executive chef, Sam Williams the sous chef.