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My name is Nick Mallon

nick.pmallon

Hey guys. My name is Nick Mallon and I'm currently in the San Francisco area soon to be Sacramento in the upcoming months.

It's been 10 years since I graduated CCA in SF with my Culinary degree and I've been in restaurants ever since. I got out of the kitchen about 3 years ago when my son was born and have turned to the dark side of Front of House.

Currently work at a restaurant called Roka Akor as a server and floor Sommelier. Love cooking for my family still whenever I can and Chefsteps from the moment it started up has been my go to website for Forum as well as recipes and ideas.

I love to drink wine and talk about it but also learn about the people and places it comes from as well.

Good Food + Good Wine = Great Times!

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Comments

Afonso_Tito_de_Morais_164825

Killed me at Dark Side of the Front of House ahah

fisher23

@Nick Lol, as a chef don't you find it easier to bridge the gap between the FOH and BOH. Or does that make it more difficult?

HammeredChef_DEFINITELY_does_NOT_work_at_22134

I like the wine part...

Afonso_Tito_de_Morais_164825

I always wondered this aswell. Personally I wouldn't be fit for FOH tho, dealing with bitchy customers would drive me insane ahah

nick.pmallon

I worked in a couple open kitchens and did some catering where I'd have some interactions with guests but was focused on cooking for them. But It was definitely slightly hard at the beginning just conversing with strangers while they were talking to each other. My food knowledge and especially the way things are made gave me more emphasis on value of the work put into the food so I could easily describe that. It also made my chef a fan of myself because I still am very much involved in the food scene in the Bay Area and around the world. (in some parts thanks to Chefsteps) So we have that to talk about daily as well. Plus I can get along really well with the line cooks cause I know all the lingo as well.

nick.pmallon

Thanks, wine is hard not to like. All the flash cards and studying on the other hand...