6 Questions with David Witt on Sobriety In The Kitchen, Restaurant Life Balance, & Becoming An Executive Chef
Read Time: 3 min
By Sophie Braker
This article is from an interview with David Witt. If you want to learn more about his story, watch his videocast episode BSP375: Chef David Witt on Sobriety In The Kitchen, Restaurant - Life Balance, Motivational Content.
When David Witt reached out to Jensen to show his appreciation for Best Served Podcast’s episodes, he could only float the possibility of being a guest on the show. As a fan of the podcasts though, he knew his story, a story of addiction and recovery, would resonate with our audience. He manifested, put in the work, and made it come true. Read below to learn more about David’s journey from Captain America’s Diner to Millies Restaurant & Catering, from addiction to sobriety.
First restaurant job?
My first restaurant job was when I was sixteen years old. I’m born and raised in Orlando, Florida, so it was right across the street from Universal Studios. I’d go after school. I was working at a place called Captain America’s Diner in the Islands of Adventure. My official title was Food Cart Attendant. But I wasn’t old enough to sell beer. So I was limited in what I could do. I couldn’t actually sell beer at the carts that sold beer. I did a lot of cashiering, busing tables, and washing dishes. Every chance I got I would throw on one of those big paper hats and jump back in the kitchen with the guys.
What’s a food / drink you always have on hand at home?
The food will always be cookies. I’m a cookie guy. But specific types of cookies. Occasionally Publixs will have the cream cheese strawberry cookies. I get the baker’s dozen and down those. I’m heavy on the Reese and M&M cookies as well. I don’t drink soda but I keep Gatorade on deck at all times, the Cool Blue and Glacier Freeze.
You specialize in seafood. What’s one piece of advice on a technique young cooks need to learn?
It’s not necessarily cooking but taking the skin off of a whole side of a fish. You don’t necessarily need to run your knife through the whole thing and tear apart and rip the flesh off the side like I’ve seen lots of inexperienced cooks do. Once you get a good base going, all you have to do is cut the end off. Once you get it in, you can slide through Salmon and Mahi with just your hand and it comes right off. The expression on their face the first time you do it in front of them is pretty cool. Sometimes in that first cut, you need to lose a little bit of the tail. Save it for stock. It’s all good.
What’s one attribute that you feel led to your first appointment to an Executive Chef position?
My willingness to show up and outwork the next guy. I always dealt with imposter syndrome. I never felt like I was as skilled or as good as the other chefs around me. My game plan was just to outwork you and scratch and claw my way to get to where I want to be. Also acting like you’ve been there before.
How has sobriety changed your perspective as a Chef?
I had trouble understanding why other people didn’t care as much as I did. And it used to piss me off. I would act like a complete asshole. This dude is just working here for $12 an hour, part time while he goes to college. So maybe you don’t need to treat him like you do the career sous chef or line cook. Understanding that people do have a life outside of this industry that I failed to realize. People are at different points in their life when they're in this industry. It completely changed my perspective. It’s a disease of perception. Getting sober is the greatest thing that’s ever happened to me.
What’s a practice you utilize in the kitchen to support your recovery?
Everyday before I go in, I do a quick little meditation prior to walking in; try to ground myself. I’m big on mantras and manifestations. I’ve been listening to some Dr. Joe Dispenza meditations. He’s huge on putting it out there and making it come true; experiencing the emotion prior to the event happening. Then you’ve already felt that feeling. You go out into the work and make it come true. I don’t give a shit what anyone says. That stuff’s real. I do the actual lay down meditation in my bed, and then on the way to work, I look at myself in the mirror and keep telling myself the mantras and manifestations. I just keep fucking putting it out there. Then I have some work to do behind it. I have to go to work and grind through the shift.
Chef, father, husband, and recovering alcoholic/addict. Looking to share my story with like minded people, help others who have been through similar trying times, and seek advice from those who have been in my shoes. Just trying to be better than yesterday.
