Reed Groban '02 HDR

Reed Groban, executive chef of the Fairmont Scottsdale Princess in Arizona, talked about life in the professional kitchen during his recent visit to Johnson & Wales University’s College of Culinary Arts.

“I have a sign in my kitchen,” Chef Groban told the students as he prepared a five-course ethnic dinner. “It says: ‘Dare to be the best.’ If what you’ve done is great, next time make it awesome. When you’ve done something that’s awesome, next time strive for outrageous.”

Groban was the 132^nd Distinguished Visiting Chef to be inducted into the culinary school’s Hall of Fame. He has been with his AAA Five-Diamond resort since it opened in 1987. Under his leadership, the resort’s restaurants have earned many highly coveted awards and accolades from across the country.

For his cooking demonstration at Johnson & Wales, Chef Groban offered creations from his “Flavors of the Scottsdale Princess” cooking class series. His innovative menu, the result of trips to

Spain

France

and

Italy

, consisted of:

Fig Soup with Serrano Ham Ice Cream

Minestrone Salad with Herb Vinaigrette

Pansotti

Veal Cheeks

Crema Catalana

Chef Groban told the students that he is able to “cook in his mind” without even setting foot in a kitchen. “If I don’t salivate, then I know the dish isn’t right,” he explained. The students were impressed to hear that Groban first became an executive chef at the age of 23, some 25 years ago.

“You control your destiny,” Chef Groban told the students. “If you wait for someone to hand it to you on a gold platter, it won’t happen. To anticipate is what it’s all about.”

Chef Groban was quick to credit his 18 chefs and a kitchen staff of more than 120 with the success of the Fairmont Scottsdale Princess. His culinary brigade is prepared to create everything from intimate gourmet dinners to banquets for more than 2,000. Following the demonstration, a luncheon in Chef Groban’s honor was prepared by culinary arts students at the Radisson Airport Hotel in Warwick, R.I.