Muse by Jonathan Cartwright
Cartwright is a Relais & Chateau designated chef and the only chef in New England to be awarded the AAA Five Diamond and Forbes Five Star dining experience designations for his work at Muse's sister restaurant, The White Barn Inn and Spa in Kennebunk, Maine.
I am from Sheffield, England, and as a child I dreamed of winning the Tour de France. But when I turned 16, my father said: No more bicycles. I needed to get a job. My first restaurant job was as an apprentice with a chef who was a big bear of a guy. He could think of any problem before there was a problem.I find that dining out can be a great learning experience. That and travel to other countries to enjoy the great food as was recently my experience in Barcelona.
What was your most moving culinary experience?
It was at the Hotel Bareiss in the Black Forest. The lunch that day was prepared by the legendary Eckart Witzigmann. The food was meticulous.
The most amusing kitchen incident you ever witnessed?
When I was working at the Savoy in London, we were cooking a huge banquet when one of the cooks slipped and half the food flew down the stairs. I can still the trolley flying as if in slow motion. It wasn’t funny at the time. We redid everything.
Your best piece of advice for amateur chefs?
Read the recipes. There is nothing worse than running about looking for ingredients.