Where else? 
Respect your food. Appreciate it. No waste.
September 2015 Issue / Vol. 3, No. 16                          When you grow it yourself, you don’t want to waste any of it.


Hey Jesse Hansen!
How does your
garden grow?

Chef François de Mélogue

Chef de Cuisine
Brandon Dillon

 Certified Wine Educator Gary Spadafore:
 Red Blends Rsing

Justin Pfeilsticker  shares why he created that yummy bread pudding recipe in his article —

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WILD HOPS:  The ingredient in microbrews grows wild in microclimates

 Nuevo Latino Cuisine

Province Urban
  Kitchen & Bar

Certified Cicerone
Ron Kloth
recommends choice brews for fall

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Executive Sous Chef justin Pfeilsticker Hotel Valley Ho, Scottsdale, Arizona
Justin Pfeilsticker started cooking, believe it not, for money. Not the kind a cook makes after graduating culinary school. No, he went for the real money. “I started when my parents used to go out to dinner all the time,” Pfeilsticker explained. “I had an older brother. My parents would give us $20 to order something or go get something to eat. We decided, basically, to save that money and go get something to cook and keep the rest. We’d spend $5 and pocket the $15. So that’s how I started cooking.” And a quick course in economics. “I learned the value of a dollar real fast,” Pfeilsticker agreed. “I don’t think my parents ever did.” The cooking part, Pfeilsticker deduced, came from his grandfather, who was a chef at Williams Air Force Base in Chandler, Arizona. He was an officer chef in the Army in Saigon. “It’s in our blood I think,” Pfeilsticker said. “Everyone says I look like him. And I followed in his footsteps.” Pfeilsticker started in the hospitality industry as a bellhop at the Holiday Inn in Mesa, Arizona, on the far east side of the Phoenix Valley. From there, he went to the front desk and then night auditor. “I was like 16-years-old,” Pfeilsticker said. “I think they thought I was older. I always wore a suit. My dad always told me to dress for the job you want. I wanted the GM.” On the way to becoming general manager, Pfeilsticker said he was always interested in the cooks. Even then. “I was always checking out the kitchen,” Pfeilsticker said. “I became friends with the chef. He decided to give me a chance in the kitchen, so I got my first job there. I became a breakfast cook at Marie Calendar’s in Chandler. Everybody said, If you can’t cook an egg, you can’t learn to be a chef. So I thought I better learn how to cooks eggs.” Pfeilsticker went to Baltimore International Culinary College right out of high school and completed a two-year degree. Since he graduated on the Dean’s List, he got a chance to sign up for an exchange program with the Association for International Practical Training out of Columbia, Maryland to be placed overseas. “I picked five different restaurants I wanted to work at in Paris, France,” Pfeilsticker said. “They said it took up to five years for placement, so I figured, Sheesh, I have plenty of time.” The program required participants to speak the language of the country where they applied. Pfeilsticker didn’t know a lick of French, but he figured he had a few years to learn the language. “And I kind of got myself in a pickle a little bit,” Pfeilsticker said. “Three months later, they offered me a position in Paris. I took a crash course with an executive my father used to work with at Motorola who taught crash-course training. I signed up with her, but I couldn’t even think about going there, much less learning the language.”