John Vega is the Executive Chef of Silva’s Fresh Eatery + Churrascaria. He is one of the 31 Chefs who participated in the Chef Masters event benefiting Alzheimer’s Family Center.
1. How did you become a chef?
I started washing dishes in high school and worked my way up through the ranks. By college, I was a sous-chef and really enjoyed the industry so I decided to continue in the culinary field.
2. Why did you accept to participate in Chef Masters?
I have always enjoyed giving back to the community. It feels good to have the opportunity to use my passion to help others.
3. What is your favorite kitchen memory?
I would not say I have a single favorite memory, but many memories of opportunities working with mentors who have helped me grow my passion for food. All of them were important in helping me become the Chef I am today.
4. What is your favorite dish to cook?
I like to cook many things: Pizza, duck confit, baked custards, but I would say that soul-warming soups and stews are my favorite to make for friends or family.
5. Do you have a personal connection to Alzheimer’s disease or another dementia?
I do not have a personal connection with Alzheimer’s or dementia, but considering there are no cures, I think it is important the cause and am happy to help.
Photo credits: Bob Hodson, Tony Lattimore, and Jen Engleman.