Do you daydream about dropping everything and opening a restaurant? Have you always wondered what it would be like to start your own line of condiments? So many trailblazers in the food world actually started their careers in entirely different fields. How did these folks decide to hit the brakes, start over, and become inspiring the chefs, entrepreneurs, farmers and activists they are today? Hear their stories and learn how you too can fulfill your food dreams. Join cohosts Vallery Lomas and Ethan Frisch on Why Food?
If you made a leap of faith to work in the food industry and want to share your story, please get in touch at whyfood@heritageradionetwork.org.
Vincent Mazeau recently traded his successful career as an artist and set designer of 15 years to start a new life, owning and operating his own restaurant, Cherry Point, in Greenpoint, with his partners, Chef Julian Colcott and Garrett Smith.
Vincent is a graduate of Sculpture from Yale who progressed in to the world of set design with his company, Big Room. During Vincent's fifteen years in the industry he collaborated with brands such as Calvin Klein, Yves St. Laurent, Alexander McQueen and Dolce & Gobbana. As an artist, Vincent’s work has been shown in galleries and museums all around the world as well as some of the worlds most-acclaimed publications.
Vincent left the industry to enroll at the French Culinary Institute, after graduation he did a stage at Michelin-starred Corton where he met Cherry Point’s chef Julian Colcott.
In this episode we will be discussing why Vincent left a successful career behind him to re-establish himself in the notoriously fickle New York restaurant scene, along with the trials and tribulations of opening a restaurant. I’m also curious to understand how a “Brooklyn restaurant’ is created in his eyes, along with the global trend to seek inspiration from Brooklyn’s bar and restaurant scene – some say Brooklyn is the new Paris.
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