Fish fry that started chef on road to Pappadeux
When he was a kid, David Jarvis and his household traveled across the margin from Amherst, N.Y. to Niagara Falls, Canada, to put in an appearance at a fish fry. The tribute is definite in his tendency.
"You walked by the cook and he had this stupendous fryer, battering and frying cod. So fundamental but in effect gentle."
It shouldn't be surprising that today Jarvis, 51, works commonplace with fish in his place as delving and enlargement chef for Pappadeux Seafood Restaurants in Arlington Heights and Westmont.
After getting a culinary bit by bit from Johnson and Wales University in Rhode Cay he worked at the worshipped Le Francais in Wheeling under chef Jean Banchet. He also put in metre at four-woman kitchens in Dallas and Los Angeles before returning to the Midwest and crevice up his own restaurant, Melange in Wilmette, then Northfield. Before joining Pappadeux in 2008, he worked at Tramonto's Steak and Seafood in Wheeling.
What was your first restaurant job? I was a dishwasher at a mob-owned dinner baste - oh the stories - I only did that for three months, then worked at a restaurant owned by an Italian/American kinsfolk. I was there for three years, in extraordinary group. I started as a dishwasher, then worked my way up to become a cook helper.