Garrett Davis

Culinary Arts

Line Chef, Joseph Decuis Farm-to-Fork Restaurant
The Art Institute of Indianapolis

Garrett Davis

My education provided a solid foundation for my career, allowing me to be able to jump in and be helpful right off the bat—helping me to look better to my supervisors and coworkers. Garrett Davis , Line Chef, Joseph Decuis Farm-to-Fork Restaurant Associate of Science in Culinary Arts, 2016 , The Art Institute of Indianapolis

Works Cooperatively in the Kitchen to Ensure Dining Success at Farm to Fork Restaurant

Garrett Davis is a line chef at the Joseph Decuis farm-to-fork restaurant. “[The restaurant is] one of the only Wagyu cattle farms that raises its own meat,” he says. His responsibilities range from basic prepping for evening service to preparing for large events. His work day begins by taking steps to ensure that the rest of the day flows smoothly. “This can include everything from making sure enough steaks are pulled out of the cooler to checking the amount of sauces prepared and helping another station finish prep work.”

He says that the biggest challenge he faced was the pace of a professional kitchen. “I can be slow and steady and there are times when I need to be hurried and steady. I have worked on getting better with time management and also take any opportunity to learn tips to help increase my speed.” His commitment to the profession has meant long days and nights. “I’ve sacrificed so that I can be at a higher level of gourmet cooking. That being said, I have missed out on some extra-curricular activities, but I am proud to tell people what I do.”

Garrett adds that he feels the benefit of his hard work when he’s commended by his mentors. “I was pulled aside by both my head and sous chefs. They both told me that they were happy with my progress and performance in the kitchen. That praise has led me to continue to want to receive more of their praise.” He continues to grow professionally by taking on tasks that are outside of his comfort zone. “A specific example of this would be performing meat fabrication at work. Before working at Decuis, I had fabricated individual steaks and I’ve now broken down whole sides of a hog.”

Garrett, who in 2016 earned an Associate of Science in Culinary Arts from The Art Institute of Indianapolis, says that his education provided a solid foundation for his career. “This base of skills allowed to jump right in and be helpful right off the bat, helping me to look better to my supervisors and coworkers.” He recommends that current students stay focused and keep pushing forward. “A team is only as strong as the weakest link, so don't be that link. Always finish the night strong, the last plate is just as important as the first plate. And as my sous chef says, ‘look good, cook good.’”

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