AFS Cinema
Remember the Chef
RECEIVED Thu., Feb. 13, 2014
Dear Editor,
Regarding “The New Look of Fine Dining,” [Food, Feb. 14]: I realize this is an odd forum to point out some important details in your story, but here we go. I was the chef of Westwood Country Club in 1984 when I hired Reed Clemons as a prep cook. He was an enthusiastic cook who had attended the Peter Kump Cooking School, and we hit it off and became friends. A few years later, after his success with the Granite Cafe, he recruited me to be the chef of his new venture called Mezzaluna. I was given carte blanche to create the menu, and after our first three months of being on a two-hour wait, it was obvious we had a hit. Reed made me a partner, and Mezzaluna rocked the Austin culinary scene. So please give credit where credit is due. Reed took a chance on me as a chef, but I wrote the recipes and ran the kitchen, putting Mezzaluna on the map. As of today I have been with Siena for over 15 years, and we are still rockin'! So remember, behind every man with a vision is a chef with the ability to deliver the heart and soul of a restaurant. I owe the man as much as he owes me. He gave me the opportunity to shine, and I gave him a very lucrative business.
Regarding “The New Look of Fine Dining,” [Food, Feb. 14]: I realize this is an odd forum to point out some important details in your story, but here we go. I was the chef of Westwood Country Club in 1984 when I hired Reed Clemons as a prep cook. He was an enthusiastic cook who had attended the Peter Kump Cooking School, and we hit it off and became friends. A few years later, after his success with the Granite Cafe, he recruited me to be the chef of his new venture called Mezzaluna. I was given carte blanche to create the menu, and after our first three months of being on a two-hour wait, it was obvious we had a hit. Reed made me a partner, and Mezzaluna rocked the Austin culinary scene. So please give credit where credit is due. Reed took a chance on me as a chef, but I wrote the recipes and ran the kitchen, putting Mezzaluna on the map. As of today I have been with Siena for over 15 years, and we are still rockin'! So remember, behind every man with a vision is a chef with the ability to deliver the heart and soul of a restaurant. I owe the man as much as he owes me. He gave me the opportunity to shine, and I gave him a very lucrative business.
Harvey Harris