At age 34, Bryan Wilder, executive chef at White Cliffs, has been cooking it up in professional kitchens since he was 15.
He caught the cooking bug while attending Algonquin Regional High School in 1994, when he started in a program called M.O.V.E., which was a "program that let the kids who couldn’t focus very well at school go out to local restaurants, hotels and corporate kitchens every school day to learn cooking skills."
Soon after starting the program, he met Chef Cliff Giovannucci, known as "Chef G.," the "all-time favorite teacher and chef" at Assabet Valley High School from 1999 to 2010. Chef Giovannucci died in 2010.
"Back in 1994, he was the executive chef at the Best Western in Marlborough," said Wilder. "Chef G took interest in how fast I caught on to professional cooking and offered me a prep cook job there."
In 1996, Chef G was transferred to White Cliffs (as the Best Western had the same owner) and soon after, brought Wilder on to join him. When Chef G left in 1999 to teach at Assabet Valley, Wilder moved up to sous chef.
"I remember thinking to myself, 'Wow I can’t believe I’m a sous chef at a well known restaurant at 20," said Wilder. When the executive chef left in 2003, Wilder moved up to take his position.
At age 24, he became the chef at White Cliffs, and has been there ever since.
"I’ve never had the chance to thank the Algonquin High School M.O.V.E. program and AssistantPrincipal Mel Laughton publicly," said Wilder. "So, thank you; I would not be were I am today without that school program. And just to give some advice for the younger readers out there—try as soon as you can to get into a school program or volunteer after school in a field/career you like. Sometimes, like in my case, experience and skills are more preferred than college."
Northborough Patch: What's your favorite dish to make?
Bryan Wilder: This is like asking which one of your kids you like the best. Ha ha! I really enjoy putting together presentations, because I like to turn food into art. Food is only as good as it looks. Recently I’ve enjoyed cooking Mediterranean.
NP: What's different about cooking banquet style as opposed to restaurant style?
BW: I never really enjoyed cooking on the line, because If you serve 200 people for dinner, all 200 people want something different off the menu, and it gets confusing, frustrating, and is extremely fast-paced. Your coworkers, wait staff and chefs get in a bad mood fast. If you have ever seen "Hell’s Kitchen" on TV, you know what I am talking about. Banquet style is much better, in my opinion, because I will know a week before the wedding/event exactly what the 200 people are having, so I have plenty of time to plan everything out, get organized, and order the correct amount of food. This leads to a very happy kitchen ... or opposite of Hell's Kitchen, so I’ll call it Heaven’s Kitchen.
NP: What's in your fridge at home?
BW: Usually left overs from the White Cliffs. And during the summer, anything that can go on the outside grill.
NP: What ingredient could you never be accused of overusing?
BW: Well I’ll put a little twist on this and say garnishing; you can never over garnish a meal, presentation or buffet. Anyone can make a basic cheese or vegetable tray but if you over garnish you can turn that boring tray into WOW!
NP: Did you watch 'Top Chef?' What did you think of the outcome?
BW: No, to tell you the truth I don’t get a lot of time to watch TV.
What's your favorite food to eat?
I get the most excited about food when I am about to eat something that I have never tried before.
What's a food you simply won't eat? Well I can usually make anything taste good even Brussels sprouts, but recently I have been making a good effort to eat less wheat/flour products and anything that is processed or not natural. And I’ve been trying to eat more GMO free fruits and vegetables, organic grass feed beef and free range chicken.