12/29/2012 08:31:00 AM

Chefs Share Their New Year’s Resolutions for 2013: Part Two

Chef Marcus wants to cook up more time. Photo courtesy Hernan F. Rodriguez
Some people hate making New Year’s resolutions. Turns out chefs don’t. Here’s more of what the best cooks across the country are promising for 2013.

Marc Murphy, Landmarc, New York “To spend more time with my family. I travel so often for work that I never feel that I have enough time with my wife and kids. This year I want to make a conscious effort to carve out even more time for us to spend as a family! And to explore and experiment with new ingredients. Although I love classic French flavors, as a chef it is important to always continue your own food education through experimenting with different flavors and ingredients from different cultures.”

Sunny Oh, Juvia, Miami “In 2013, I resolve to remember that mistakes happen, because without them, there is no learning and the learning must never stop.”

Francesco Palmieri, The Orange Squirrel, Bloomfield, NJ "We are gearing up for our fifth year of business and my personal New Year's resolution is to elevate New Jersey's dining scene by keeping our restaurant edgy, funky, fresh and lively, while providing superior food as well as outstanding beverages. The Orange Squirrel's resolution is to achieve higher recognition as a premier restaurant while keeping a humble attitude."

Spencer Rubin, Melt Shop, New York “I started reading the “4-Hour Chef” on Christmas Eve and it has inspired me to make my first ever New Year’s resolution. Over the next 12 months I want to learn more…not just about food and the restaurant business but about everything I can. 2013 is about self-improvement; I want to try and learn anything I can from Spanish to slam dunking a basketball… although the latter will prove to be tough. The point is, I want to learn; it’s that simple.”

Marcus Samuelsson, Red Rooster, New York “The one thing I resolve to do every year is to make more time...is that even possible? For 2013 I want to be able to spend more time with my family or fishing at my house in Smoegen. I hope to make that happen.”

Michael Santoro, The Mildred, Philadelphia “A resolution that we have at The Mildred is to develop our research and development program. We want to really push forward with creating new dishes and the experiences that go along with serving them. We want the Mildred to be a top restaurant in Philadelphia. And with all the competition, it's going to take lots of creative thinking as a whole.”

Jared Stafford-Hill, Maison Premiere, New York “I'd love to travel more. I missed going to France last year for the first time in six years. There's no better way to relax, learn something, and get inspired than going to another country.”

Joshua Whigham, The Bazaar by José Andrés at the SLS Hotel, Beverly Hills. “In 2013 I’d like to dig deeper within our menus as well further amplify our sustainable cooking program, supporting responsible cooking while also gaining a better management of our carbon footprint.”

Patricia Williams, Smoke Jazz and Supper Club Lounge, New York
 “Laugh more. Enjoy simple things and vow to make each moment count.”

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