Over the past few weeks we’ve been exploring the profound impact that chefs such as Jennifer Jasinski and Max MacKissock have had on cooks who've worked for them, people like Dana Rodriguez (Work & Class) and Joshua Bitz (Meadowlark Kitchen), who went on to open their own successful restaurants. Years ago, Alex Seidel – a repeat semifinalist for the James Beard Foundation’s prestigious Best Chef Southwest award — took a young cook named Matt Vawter under his wing at his highly-acclaimed Fruition. But instead of parting ways to further his career, Vawter decided to stay put, joining Seidel as proprietor/chef de cuisine of Mercantile Dining & Provision, winner of the Best New Restaurant award in the Best of Denver 2015. Keep reading for excerpts of my conversations with Seidel and Vawter, edited for length and clarity.
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