#TPBTH Meet: Kevin Getzewich
Kevin Getzewich, Chef at Indaco
How did you get started?
I got started in cooking from a young age watching my mother and father cook dinner every night. Also my mom is a kick ass baker. I always loved food and helping my family prepare it. My grandmother a first generation Polish immigrant would make Christmas dinner ever year. It was fun to help out and learn about my heritages food. From there I started working in restaurants just a job I did not plan on it becoming my passion and my career.
What or who influenced you the most as you were developing your craft?
My biggest influence is and was the people around me. Working with interesting people and passionate established chefs really made me who I am. They drove me to be better and to want to learn and be as good as them. Also the responsibility that comes with cooking it is more than just cooking. Its about learning and appreciating the earth and where our food comes from. We have a responsibility and duty to treat what we get from the ground with care and turn it into something that someone will enjoy. That for me is transcendent and powerful.
Why do you love your job?
I love my job because every day I get to go in to work and hang out with amazing people and do what I love to do. I love what I do because I have the freedom to be creative and have fun. I get the chance to create an amazing experience for someone. I love my job because it is face paced, hectic, and hard. It’s like a drug the more I get the more I want and I cannot give it up for anything.
What inspires you?
I draw my inspiration from many sources. First would be the people who are around me, you are only as good as those you surrounded yourself with. I also get inspiration from other chefs, and farmers. What they are doing, what they are growing. I like to cook as if there are no boundaries or limits, as long as it makes sense and taste good, try it. Inspiration comes from everywhere, a color I see, a shape, an ingredient; there is no telling what is going to spark the interest to develop a dish or idea.
5 words that describe who you are:
Passionate, loyal, creative, hardworking, esoteric
When you were a kid what did you want to be when you grew up?
When I was a kid I wanted to be a lot of things, a chef was definitely not on the radar. I wanted to be a librarian, being in charge and have working knowledge of thousands of books. That would be cool.
I have it….
3 things you aspire to be or do:
I aspire to be a better teacher and learner. I aspire to educate and change people’s lives in a positive manner. I aspire to travel more.
(Fill in the blank) I appreciate _______ in my life, because ________.
I appreciate everyone in my life, because without them I could not be who I am today. Human interaction is what makes us unique.
What was one of the hardest lessons or toughest obstacles you had to overcome?
I had to overcome obesity and other than that balance. Everything in life just like cooking needs to have balance in order for it to work properly. I have a hard time balancing work with the outside world because I love it so much.
Advice for someone who is looking to begin a new hobby/job/life pursuit:
Do it you will never know if you do not try. Failure only means you have to try harder. But if you don’t try you will never know and that in itself is the ultimate failure.
Something your followers would be surprised to learn about you:
I don’t eat meat, besides when I have to taste dishes.
Grilled cheese, with tomato, BBQ chips
Miller High Life.
Whatever Pantera song I am listening to
“Always stay true to yourself, never sacrifice yourself for anything”.