This weeks guest on Chefs Story is none other than Missy Robbins, Executive Chef of A Voce in NYC. Hear how she discovered food growing up in Connecticut and traded art, psychology and photography for gastronomy. Find out how staging for Charlie Trotter eventually turned into a move to New York City to work in various kitchens and eventually become the Executive Chef at Spiaggia and then A Voce. Like many chefs, moving up the ranks in the restaurant world helped shape Missys technique and perspective immensely. From managing staff to developing style - get to know one of the most interesting and dedicated chefs working in America today. This program was sponsored by 360 Cookware. To the young chefs listening - in hindsight I wish I had gone to work for one more chef. I could have used one or two more years gaining more skills... Once you get to a certain level, its hard to go back. [26:28] When Ive made people sous chefs in my kitchens that dont have the skill level, it backfires - on them because theyre gunning for a job they arent ready for and on me because they cant lead my cooks. [30:32] After 5 years of working with a chef you dont know whos food your cooking any more - youve morphed together and hopefully have a synergy youre working with. [40:01] --chef Missy Robbins on Chefs Story