A peek inside Chef Gaydeski's kitchen

We were lucky enough to connect with area Executive Chef,  David Gaydeski, when he needed new kitchen appliances for his home. Wilkinson Appliance Specialist, Paul Mertens, worked with Gaydeski to find products of commercial quality that would fit in a residential kitchen – both literally and aesthetically. Once all the appliances were delivered and installed, Gaydeski was kind enough to let us into his home to snap a few pictures and ask him a few questions. (above: Chef Gaydeski opted for a Capital range top and ventilation hood)

DAVID GAYDESKI ON BEING A CHEF…

How long have you been a chef? What about an Executive Chef?

I have been a chef for 15 years and an executive chef for about 12 years.

What were you doing before your days as an Executive Chef?

I worked in various kitchens in Pennsylvania, Hilton Head, South Carolina.

What made you choose this profession?

Being a chef is great because I get to work with my hands. I enjoy that food is such a major part of our culture’s tradition. Food is used in celebration, for comfort, for entertaining and just enjoyment.

What is your cooking style?

I like to cook different cuisine. I always try use as many fresh ingredients as possible and I love to make everything from scratch. I also tend to change my menus with the seasons. Being in North Carolina, we have great access to seafood and so many great local farms. I choose the ingredients and draw inspiration from the produce that is available during a particular time of year.

Is your cooking style influenced by a particular country’s cuisine?

Right now, Italy has a big influence on my dishes. I am inspired by the simplicity of their food. I like to serve things you can taste without lots of ingredients. Tomato slices with basil, salt and olive oil is simple, but can be amazing in the right season with the right ingredients.

Where do you find inspiration to come up with new menu ideas?

I read a lot. I also have access to a great network of chefs. We get together and come up with different things. I will often consider the theme of the event to draw inspiration. I also like to do wine dinners where we select a wine and then select foods that are a good pairing for that particular wine.

Do you listen to music when you cook?

Absolutely! The most stressful time in a kitchen is 20 minutes before the food needs to go out. Some people describe kitchens as organized chaos. I play a little of everything in my kitchen – rap, country and classic rock – whatever the team wants to listen to. Running a kitchen successfully is all about the team.

When you’re not enjoying your own creations, where do you like to eat?

Midtown Grill, Angus Barn, Poole’s Diner and Backyard Bistro are a few of my favorite stops. Depending on what part of town my friends and I are in, that’s how we decide where to go.

What is one of your favorite things to make at home?

Tacos. I love to make tacos. You can easily put a taco dinner together with whatever you’ve got in your refrigerator.