Meet Steven Ferdinand | Chef

We had the good fortune of connecting with Steven Ferdinand and we’ve shared our conversation below.

Hi Steven, where are your from? We’d love to hear about how your background has played a role in who you are today?
I am from York Pennsylvania, and grew up on a working 4 acre farm. We had Chickens, goats, cows, horses, an enormous garden with. a small orchard. That farm instilled. the discipline and work ethic at a very early age. It also taught time management as well as how to identify the best ingredients possible. to work with. I still remember when was 8 years old my grandfather had me in the garden, was showing me wild spinach and said this. goes with. that chicken we just butchered and those mushrooms we just foraged. The farm groomed me with the skills that I need to move forward with and excel in the best kitchen environments in this world.

Let’s talk shop? Tell us more about your career, what can you share with our community?
As a Chef the food and recipes gain all the credit and attention in the press and media. Vendors have a very important role – Working with my local touches us with the community as well a striving for the freshest ingredients,. The vendors and the business they run provide at the best possible prices provides my cooks with the tools to succeed in this fast paced environment. Also having the best equipment professionals to provide the tools and service to succeed at high levels of volume need the credit they deserves as well. I have been loyal with all of my salespeople/vendors for over the years. This creates loyalty on both sides of the business.

Let’s say your best friend was visiting the area and you wanted to show them the best time ever. Where would you take them? Give us a little itinerary – say it was a week long trip, where would you eat, drink, visit, hang out, etc.
I think I would start they off with breakfast at. the West Egg Cafe, It is close to my spot, order the Blue Plate Special or some of those infamous Sour Cream Pancakes with that Honey Butter. Next I would head over to the Botanical Garden, what could be more wonderful than exploring 30 acres of gardens sculptures and waterfalls in the metro Atlanta area! Next off Pizza at Antico Pizza Napoletana. have to refuel with one of Atlanta best pizza pies! That is exactly what is necessary, before a show at the famous Fox theater. or before perusing the Restaurants and shops of Chattahoochee Food Works on the West Side!

The Shoutout series is all about recognizing that our success and where we are in life is at least somewhat thanks to the efforts, support, mentorship, love and encouragement of others. So is there someone that you want to dedicate your shoutout to?
I have worked with some very powerful culinary figures in my career, Joel Robuchon, Marcus Samuelson, and Jacques Pepin to name a few. A chef named James Williams from Ashland Oregon has had the biggest impact of my culinary career. In fact I don’t think I would have even had a career if it was not for James Williams.

Website: https://floraditalia.com

Instagram: @flora_ditalia.com

Image Credits
I have the rights to the images