Chefs must be strong enough to do back-breaking on-your-feet labor for upwards of 12 hours a day. They play with knives and fire. And yet, they must also tap into their sensitive and creative side, working with the most delicate ingredients, using all their senses to perfect a dish.
Todd Erickson with his mom, Julie Erickson, and grandmother, Lois Wallman.
What, on earth, would set a person on course for such a challenging career when they could do something easy like brain surgery or nuclear engineering? We asked several chefs and most agreed that the impetus for their obsession with creating beautiful food was watching (and helping) their mothers, aunts, and grandmothers in the kitchen.
In honor of Mother's Day, we asked some of Miami's most-loved chefs to share with us their favorite memory of their moms in the kitchen. We hope you enjoy them.More »