Meet Everett Sutton of Im in Boulder, Colorado

Today we’d like to introduce you to Everett Sutton

Hi Everett, so excited to have you with us today. What can you tell us about your story?
I have been cooking my entire life from building menus and cooking them with my grandparents to working as a Chef de Partie. I mostly got my true passion for cooking at 15. I got my first kitchen job at 16 working as a dishwasher, quickly I moved to do some line prep and shuck the oysters. I worked private events that the restaurant would hold and than got onto the line at 17 years old. At the same time I got a second job as a starting line cook and worked up to Chef de Partie. As all of this is going on I am still in high school. I graduated and went straight to culinary school in Boulder, Colorado at Auguste Escoffier which is where I am at right now. I am currently working as a line cook, prep cook, and host at ocean prime. My future plans are to be a private chef for whoever would like to hire me.

Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
Being in the restaurant industry specifically in the kitchen there are several challenges and obstacles. Some of my biggest obstacles was being able to work 3 jobs and go to school and have time for myself and friends. Another obstacle at the moment is working full time while waking up at 5:30 am and not going to bed until 12 am. I would say this industry it is hard to have a smooth road. Everyone going into this industry needs to know at least if your young you will be working 35 hour weeks at 17 years old but more likely more!

As you know, we’re big fans of you and your work. For our readers who might not be as familiar what can you tell them about what you do?
My job is to cook. I’m most proud of the fact that I have had so many life experiences to help me become the chef that I am today. I am also very proud of the fact that I have failed quite a lot but am able to learn and grow from every single mistake and failure.

Can you talk to us about how you think about risk?
Risk taking is something that you have to do when it comes to culinary and wanting to become an executive chef or private chef. You’re constantly creating and testing. If you do the same thing every time that boring. You’re not going to get better. So my view is constantly take risks and if you fail keep trying and learn. Fail often and learn. Take risks and experiment.

Contact Info:

• Instagram: Edsutts

Image Credits
Kat Reeves – Bistro Nautile
Mike Reeves – Bistro Nautile
Chef Ryan Damasky – Bistro Nautile