An interesting piece on a rising chef, Flynn McGarry, who homeschooled to facilitate an early start to his culinary career. He is fortunate to have two parents who accept his iconoclastic dreams and allow him a wide berth to build his capabilities.
He also has mentors who acknowledge that he is more than just a "young" chef, and who aim to support his career in the long-term:
Humm describes his own training as a decade-long period spent in the background of kitchens, working every station, performing every task. He credits this experience with allowing him to learn the basics, but also preparing him to run his own three-star kitchen. “These days,” he says, “we turn the spotlight onto any young talent, whether it’s an athlete, a musician or a cook, and it could hurt that person’s development. For Flynn, I just want to make sure he takes the time to grow, because he’s already in such a great position to have a bright future if he can keep his focus. It’s more important for him to have a big name in 15 years, not necessarily right now.”
Here's the NYT piece:
http://mobile.nytimes.com/2014/03/30/magazine/the-chef-at-15.html?referrer=I thought this piece would resonate with many of you, as it's a positive story about a young man with grand ambitions working hard to build his own future, and of a family willing to follow his lead to support his self-propelled growth.
