540 Atlantic Avenue
Boston, MA 02110
CookingSociety: How long have you been cooking?
ChefTysonPickette: This is difficult to answer with one response, because I have been an aspiring food Jedi since I was a kid. However, I started in the industry washing dishes at age 16, and I have been cooking professionally for the last 8 years.
CS: What got you started in the culinary industry?
CTP: During a “quarter life crisis”, I was trying to figure out how I could align a personal passion and a steady income. I have always enjoyed cooking for others (e.g. family and friends), but lacked the formal skills to feel confident enough to apply for a line cook position. Feeling intimidated, I enrolled in culinary school, found mentorship, worked like a dog on the line for several years, and now I feel like I have a career.
CS: What is your favorite kitchen gadget?
CTP: My Kikuichi knife, not because it is a fancy gadget per se, but it is an extension of me and without it, I would be at a loss. And, it was a gift from my mother before she passed away from breast cancer, so it has particular sentiment.
CS: What is your favorite spice or ingredient?
CTP: I would have to say harissa, (a Tunisian hot chili pepper paste), but my favorite spices are always evolving since the menu at TRADE is based on evocative dishes with global influence. Oddly enough, I mispronounced “harissa” at first and it has since been a long running joke in the kitchen.
CS: Who are some of your mentors or people you have learned most from in the kitchen?
CTP: Anyone who has been patient in teaching me, pushed me to expand my boundaries, and challenged my curiosity, are mentors. This industry is a collective effort, so I find myself learning from individuals across all roles (e.g. Chef de Cuisine, fellow Sous Chefs, line cooks, dishwashers, and front-of-the-house staff). However, Chef Jody Adams has been my greatest mentor, and it has been such a privilege to work under her/with her team. Her belief in my passion and commitment has opened up a world of culinary possibilities for which I am forever grateful.
CS: What’s the weirdest thing you have ever cooked with?
CTP: Hhhhhmmm, I would say turtle. Making snapper soup (a staple at the Union League in Philadelphia), was by far the weirdest.
CS: What’s your favorite cuisine to cook and/or eat?
CTP: To cook, probably Italian. And, to eat, it would be anything with an Asian influence...I never say no to Chinese or Japanese.
CS: Do you have any kitchen quirks? i.e. towel hoarding, singing, etc.
CTP: I am guilty of making too many food puns, and singing off key to Hall & Oates in the kitchen.
CS: Aside from your own food or restaurant, what is your favorite place to eat?
CTP: Another tough question! Well, I may be happiest sitting on a bench eating a Philly Cheesesteak at the Reading Terminal Market in Philadelphia, PA. But, since Boston has become my home, I would say that there are a few spots in my neighborhood (the South End) that I can’t live without: Blackbird Doughnuts (best pick-me up), Tremont 647 (best brunch), and Coppa (best comfort Italian food).
CS: What advice would you give to an up and coming Chef?
CTP: The same advice that was given to me; stay hungry, stay humble. Also, there is no crying in the kitchen, but you can scream in the walk-in. Always trust in your team, the hours will be long, you will cut yourself, you will burn yourself, but most importantly you will surprise yourself everyday.
CS: A little morbid, but if you were on death row…what would your last meal contain?
CTP: Love this question! Most likely, I would request:
- Cherry flavored 7-UP
- My mother-in-law’s homemade Lasagna
- Cannoli from Mike’s Pastry (Boston, MA)
- A shot of Bulleit bourbon
