„The Edge“ – Meet the Rebel: Richie Nakano
In the upcoming months we will present to you the cooks of the american “WÜSTHOF defining the Edge” campaign. Each of them will get its own article.
Today we show you the video about Richie Nakano.
Richie Nakano owns the “Hapa Ramen” in San Francisco, CA. Ramen is a Japanese noodle soup dish.
A wide variety of ramen exists in Japan, with geographical and vendor-specific differences even in varieties that share the same name. Ramen can be broadly categorized by its two main ingredients: noodles and broth. Outside of Japan, the term “ramen” became used to refer to all sorts of instant noodles, even those not technically ramen.
With a wife and new baby on the way, Richie left behind a steady job at the heart of the recession in pursuit of an idea – to open his own ramen shop: an Asian-American take on the popular noodle soup that didn’t conform to any particular style or rule! You could argue this might be foolish, we say it’s anything but. The desire to control one’s own destiny, to carve one’s own path and defy expectations, is a road few of us ever dare to travel.
Richie Nakano goes his way – and his advice for aspiring chefs shows that it is often not an easy one:
“I always tell young cooks to work where they’re inspired. They have to be prepared to sacrifice, to suffer. Pay dues. Learn the craft. Too many cooks these days want to create without knowing the basics.
To become a great chef you must be patient, resilient and master the ability to communicate.”
You can read more about Richie, some of his ramen recipes, his blade of choise (a Classic 3.5″ Paring Knife) and his tips about how to get the most out of your local farmers market on www.wusthofedge.com
In the next article dedicated to “The Edge” you will meet “The Believer”, Jonathon Sawyer.