ML - Vegas Magazine

Vegas - 2016 - Issue 4 - Fall - Maggie Siff + Paul Giamatti

Vegas Magazine - Niche Media - There is a place beyond the crowds, beyond the ropes, where dreams are realized and success is celebrated. You are invited.

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PHOTOGRAPHY BY EMILY WILSON Giving back is embedded in chef Natalie Young's DNA. The owner of Downtown's hotspot EAT and new Chinese and chicken joint Chow, Young has gotten a couple of generous breaks herself in her time, and now she's passing it on. She recently teamed with West Prep's Core Academy to form a culinary internship program for 16 high schoolers. Starting from the ground up (think busboy to dishwasher to, eventually, line cook), "We teach them the five mother sauces, how to break down a whole fish, and how to be soldiers in the kitchen," Young says. "Even if they don't decide to be chefs, the things that I'm teaching will help them through- out their lives. Our first class covered how to fill out a job application, what to wear, and how to shake somebody's hand." The kids work with Young three days a week. "One girl that I was teaching how to be a hostess told me, 'I can't do it.' I sat the group down and said, 'Can't is not an option. You don't quit when somebody gives you constructive criticism,'" Young says. What's next? "I want to make this program available to felons and underserved kids," she says. "Everything I wanted, I have. The way that I find happiness is by helping others." 102 Fremont St., 702-998-0574; chowdtlv.com . NATALIE YOUNG'S CHOW IS MORE THAN A GOOD RESTAURANT—IT'S AN INCUBATOR FOR CULINARY TALENT. BY LAURA JANELLE DOWNEY RECIPE FOR SUCCESS 44 VEGASMAGAZINE.COM At Chow, chef Natalie Young is mentoring a group of "soldier" interns. "EVEN IF THEY DON'T DECIDE TO BE CHEFS, THE THINGS THAT I'M TEACHING THEM WILL HELP THEM THROUGHOUT THEIR LIVES." —NATALIE YOUNG SCENE DINE

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