How did David Burke get in to the culinary world?

I was a dishwasher in the ’70s, and I got into a kitchen that way. From there, I started making salads and sandwiches. And at that point I decided that I would go to college. I worked at a couple of other restaurants — one, which I own now, is in Rumson, New Jersey, called Fromagerie. It was a very fancy French restaurant, and that sparked my interest to go to the Culinary Institute of America, which I did in 1980, and, from there on, I just kept going.

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