Imagine knowing as a child what you’re going to be when you grow up and the BOOM you grow up to become all of that and so much more! Chef Christopher Stewart knew very early she was going to be a chef. At age 25 she accomplished that dream becoming the executive chef at a restaurant in New York City. However, the fascinating part of the story is: in the midst of realizing her childhood dream, she launched and scaled her blog Eating Fabulously, co-authored a cookbook, and evolved into an inspiring teacher and culinary expert.
It’s been a few years since she left the kitchen, but Christopher is still leaving her imprint on the culinary world. Eating Fabulously recently celebrated its tenth birthday and her chef management firm The Mise Group is helping chefs present the best versions of themselves both in and out of the kitchen.
What do you do? How would you describe your career?
During the day I work for a hospitality group with my hands in 12 restaurants. Every minute in between I am a food & lifestyle blogger on my own website Eating Fabulously, and an up and coming business owner of a chef & restaurant management company, The Mise Group. I like to say that Im a ‘restaurant superhero’, I can pretty much walk into a restaurant and know what is and what isn’t working.
How has your education and professional experience shaped how you handle building and running a foodie lifestyle brand?
They both intertwine immensely and play a huge part in what I do. I graduated from The Culinary Institute of America, became Executive Chef at 25, co-authored a cookbook at 27, built EatingFabulously.com in between and more. My time working in kitchens built my stamina, my time working and dining in restaurants built The Mise Group and me growing and developing into not just my own person but my own woman built the lifestyle portion of what you see. And it’s only going to get more fabulous the more I work and grow and explore, so yea everything educationally and professionally has shaped me and my brand.
What is your food philosophy?
My food philosophy is… “Eat Fab & Be Fabulous”
How is that philosophy expressed through your brands Eating Fabulously and The Mise Group?
Eat Fab & Be Fabulous goes into both Eating Fabulously & The Mise Group across all lines. Eat Fab meaning know what good food is and how to cook it, know where your food comes from and preparing it and presenting it in a fabulous way. Be fabulous meaning be educated, conscious, kind, hard working and caring. Look good as well! You can look good while eating good too.
Tell us about The Mise Group! What inspired you to start a chef management company?
The Mise Group is a chef & restaurant management company that I created and am currently developing. The name comes from the classic French culinary term “mis en place” which means everything in its place and that’s exactly what I’m doing; helping restaurants and chefs get everything they need in place for success. My main focuses are cohesive brand integration , menu editing & advancement and chef management; with reservations management coming in 2020. I’ve actually been subconsciously developing The Mise Group ever since I stopped cooking professionally about 6 years ago and I just didn’t realize it because I wasn’t seeing anything like it. So of course, I created it. I’ve always been the “fixer” at work stepping in and either changing things or making things better and more streamlined and all restaurants operate off the same basic principles. So I combined all of those things, and The Mise Group was born.
What advice would you give a young chef looking to carve their own unconventional niche in the restaurant business?
I absolutely love breaking the rules and to be unconventional you have to break some rules. However, I stand firm in learning the rules so you can break them. Learn the basics and fundamentals of cooking, eating and dining. Take some cooking classes but if you can afford it, go to cooking school. Work in a restaurant for one year before you make any career decisions. And dine out as often as you can, even if it’s just ordering one appetizer; with this you develop your palate, explore flavors, and learn the proper way to taste.
You write about restaurant experiences a lot. As a chef, what is your biggest food pet peeve?
I have 3 pet peeves.. but my absolute biggest one is when I’m dining out and the food that I ordered comes to me and it’s not hot. I will most definitely send my food back. If you are open for business and there are guests in your dining room, the food should be coming out hot at all times.
What food are you most thankful for this fall?
Apples! I love fall because I wait 10 months out of the year to eat all the apples I can for 2 months. I’m very big on eating seasonally and I do not eat apples when they are not in season, so I take full advantage of this time. My favorite apples are fuji / pinata / sweet tango / snapdragon .
You’ve written about having non-traditional Thanksgivings. What is your favorite, Thanksgiving at home or at a restaurant? What recommendations do you have for people looking to make Thanksgiving Day restaurant reservations?
My family and I go out to dinner every year for Thanksgiving. It’s become our little tradition where we look at a few options and try a new place each time. If you do choose to dine out for Thanksgiving this year I always recommend looking at prix-fixe menus that have 3+ options per course, offer sides for the table and offer supplements. Supplements are a great way to have a luxury meal for half the price.
Do you miss the hustle and bustle of the kitchen? Could you ever see yourself going back?
The kitchen is where it all began for me and some days I really and truly do miss it. It’s an addictive lifestyle of adrenaline, late hours, anything goes, and lots of coffee (or my personal favorite Red Bull and Sprite). I’m not running back to it per se but if I do go back and knowing what I know now, I would definitely have to be part owner or an investor in the situation.
Priya Williams
