I grew up doing constructionwith my father. When I chose to go to the kitchen,he viewed it...

I grew up doing construction
with my father. When I chose to go to the kitchen,
he viewed it as something that women did, not the man of the household. When I first started at
the French Laundry, I was 21 years old. I worked for Thomas Keller for 13 years
until I was the chef de cuisine. I won the opportunity to compete
in the Bocuse d'Or, the most prestigious cooking competition
in the world. I placed sixth, which was
the highest America had ever done. My dad had the opportunity to come
and watch me compete for the Bocuse d'Or. He saw the sheer mechanics
behind everything, the technique. And it really made him proud. {\an8}And now I'm the chef and owner of Otium. {\an8}[Darren] In 2016, I opened Shokunin,
a Japanese restaurant, {\an8}and within the first year,
we hit the top 50 best in Canada. The caliber that Timothy and I bring
to the competition is really high. We're two blue-collar guys
who started at the bottom, and now we're award-winning chefs
at the top of our game