It started with a crush. Renowned chef, restaurant owner, and author Nancy Silverton first developed an interest in the food industry because she had a crush on a student cook at the dining hall of her college dorm and convinced him to hire her in the kitchen. She fibbed and told him she loved cooking, but she quickly had to buy herself a cookbook and start learning. (She still has it to this day.) It was there that she realized she wanted to pursue cooking.
“It was definitely meant to happen,” Silverton says of her experience in the dining hall kitchen. “There’s no question that I found my calling early on in life and it’s something that people that do find their calling take for granted that everybody does not always find it. It was such a clear moment to me to this day when I was standing in this sort of very antiseptic kitchen, a lot of stainless steel around me, but I just remember thinking, “Oh wow. This is what I want to do for the rest of my life.”
In the newest episode of Second Life, Silverton talks to Hillary Kerr about her experience dropping out of college and attending cooking school, opening restaurants Osteria Mozza, Pizzeria Mozza, and La Brea Bakery, authoring cookbooks, and more. Head to iTunes to subscribe to Second Life.
Next, find out how jewelry designer Kendra Scott launched her billion-dollar brand.
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