Chef Chas LaForte

Born in Buffalo, New York more years ago then I care to recall, I aspired to be the next ‘Clarence Darrow’, studying at the University of Buffalo, where I majored in English as well as journalism.

There was always a certain underlying sensitivity about me. Oftentimes, prone to put onto paper that which I felt rather than vocalizing these feelings. I was extremely shy, though, in a group, I was very comfortable and comedic, I could never bring myself to that same level of comfort around strangers or with those of the opposite sex. When I was in grade school we had to participate in field trips to the philharmonic and while most of my classmates hated the ordeal of sitting through Wagner and Strauss, I perceived it as an extension of all things melodic and soaked it up like a sponge.

During my high school years I often wrote romantic verse and lyrics for schoolmates at a hefty $5.00 per sheet. My diminutive stature had a great deal to do with my self-esteem and at five feet nothing I was hardly considered a stud, more likely a mascot. My talents all seemed to center around the arts. Writing, singing, cooking and any other means of expressing one’s senses. My keen talent for retaining life’s experiences has given me fodder for my creative writings as well as my ability to replicate foods from my childhood. My dad would often say, “you need to have a respect and a reverence for food in order to prepare it well.” He saw himself as a master chef, though his livelihood was as a barber. My mom, though shy and more introverted than my dad, excelled at her culinary abilities and she was the driving force behind my ‘respect and reverence’ for food.

I began working in restaurant kitchens at the age of twelve and continued working my way through school as a cook before being enlisted as a singer for a neighborhood group and eventually became the lead singer, ultimately recording our original music and touring with local radio stations.
Our band’s big break came when we were asked to open the show for ‘Frankie Valli and the Four Seasons. We were ecstatic with the news. This was to be our big break. Almost. When my father found out what I was about to do he literally locked me in the house and forbid me to continue with the frivolous notion of being a singer.

“I can find a dozen kids on this block who can sing better than you. What makes you think you have a chance? Get a real job and an education.” Thus my brief career as a vocalist ended in more pain. I wrote a song shortly thereafter chronicling this episode. Writing was my catharsis. I could vent all of my anguish and/or joy by expressing it in verse.

My romantic nature began to create more confidence as people acknowledged my talents and not being a ‘jock’ was an okay thing now. I was recognized for the positive things in my life and not my size.
At the age of nineteen I was one of the youngest chefs in Western New York though I had been less than truthful about my age. I realized I had a genuine passion and respect for food.

My culinary career has taken me across America, throughout Europe eventually settling in Florence, Italy. I feel I have a sense of what people may enjoy even though they may not know. I am not disappointed with my life even though my singing group went on to be headliners all across the United States. I can still be heard occasionally in our restaurant’s dining room living vicariously through a tender ballad or gutsy blues number.

I pride myself on keeping my heritage and traditions alive while keeping my finger on the contemporary pulse of the culinary world.

Romance can be gleaned from all things, given the right outlook. Keep a positive attitude and an open mind so when romance is in the neighborhood your welcome mat is in plain sight. Enjoy your life knowing that you have as many opportunities as any one. You only have to choose yours and not concentrate on the bounty of others.

Recipes by Chef LaForte