Shannon Waters, Proof Collective Starter
Chef De Cuisine, Aatxe
My first job in food was:
Scooping ice cream and making shakes at Baskin Robins.
What brought me to San Francisco:
I always wanted to be closer to the source of the food I was cooking and couldn't really get a sense of place cooking in New York City. I wanted to breathe in the same air as my farmers, stand on the same ground my food is grown in and ultimately this city was the closest I could get to cooking and being close to the land.
My one-year goal:
Achieve a work life balance and get back to running after the ski accident I had that is still keeping me from what I love- I'd like to be running 5 miles a day without any hesitation! Getting my physical health back is the forefront goal in the next year, but also I just put the wheels in motion to step out on my own and consult for kitchens in their opening stages. I'd like to get 3 projects under my belt in the first year.
My five-year dream:
I'd love for my own project, whether it's my own restaurant or continuing to grow the consulting business I've just planted the seeds of, to be flourishing. It's really important to me that what I do creates a sense of community, so wherever my roots are planted, I want my business to be contributing greatly to the community around it, but that means moving! So I'd like to be living in the mountains, growing food in my own yard, and bettering the people and places around me.
My mentor, and the most important lesson I learned from him or her:
My dad. He is an incredible entrepreneur and is always pushing me to jump for whatever dreams I have. He taught me to trust my instincts, if I feel something is truly my path, to follow it with fury!
The person I'd most like to collaborate with, and the project:
There's an incredible restaurantuer in Aspen, where my family lives. I'd love to work with her- she has a deep understanding of the needs and wants of the community there and it would really bring a lot of what I love together- working in the community where my family lives and working with a brilliant restaurantuer.
What I can teach other people in this group:
A lot about cooking, sourcing, professional chef-ing.
My favorite thing to cook:
Anything outside of the restaurant! If I get to cook anything at home with my family, I'm in a very happy place! Doesn't matter what I'm cooking!
How I relax:
Painfully long bike rides, surfing in the sunshine, hiking in the mountains, skiing, anything physically exhausting really!
I am proof that the more you give, the more you get- hard work always pays off.