Chef Pink DeLongpre, Root 246

Hometown: Santa Barbara 

What made you realize you wanted to work in the food industry? 

The second I walked into my first commercial kitchen in Hollywood, I looked around at the hustle, the chaos, the cooks rocking it, the flames, the heat and then I heard the sound of dishes clattering, orders being yelled, and the responding “Yes, chef.” I knew I was home, I would never do anything else. That was 19 years ago.

Who is the person you most admire in the food industry? 

All of the cooks out there putting their heads down and cooking fast, cooking hard and giving their all. Chefs who use their voting power in the food system to make sound and conscious decisions for the future, and for now. 

What is your favorite part about being a chef?

 It’s still cooking. I love cooking. 

How do you unwind after service? 

I try to find somewhere for a bite to eat and a drink. Not many choices, which is why we are launching late-night at Root 246. I want to have the place the cooks go after work, for some legit good food and stiff drinks.

What cookbook should every home have? 

Depends on the home. Too many to count, but anything by Thomas Keller. 

What is the one recipe/ingredient you struggled to master and how did you overcome it? 

Hmmm. I actually have a really hard time cooking anything at home.

Whats your favorite kitchen scar? 

The emotional scar that is left by missing out on holidays, family functions and spending time with friends.

Do you have a hidden talent? 

No, I pretty much wear everything on my sleeve. But I do crochet.

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