Today we’d like to introduce you to Alison Trent.
So, before we jump into specific questions about the business, why don’t you give us some details about you and your story.
I grew up in Canberra, Australia where I was lucky enough to have open spaces and outdoor adventures with my twin brother and two sisters. It was not uncommon to have extremely venomous spiders, deadly snakes and the odd kangaroo in the backyard. I was always very much a tomboy and from a young age was restless, headstrong and craved independence. My childhood certainly paved a way for a wild teenager that no doubt gave my parents a massive headache, my sincere apologies have since been extended. I moved to Sydney at 18 years old and quickly involved myself in different lines of work. I always had several jobs and became no stranger to working very hard, but potentially partying even harder. I felt free and unstoppable, but was also ambitious and knew ultimately I needed some discipline if I was going to succeed professionally.
Food had always been a massive part of my life, and by 21 I was simply obsessed with it. I’d always cooked with my sister, loved cooking for friends and family, experimenting with recipes, and of course eating out. I made the decision to move to New York City and go to culinary school at the FCI in Soho. On beginning the course there was no doubt in my mind that it was exactly what I wanted to do, and I was soon transfixed by every aspect of it. Being a chef had all the creativity and intensity that made perfect sense for me, I was sold.
New York, on the other hand, did not offer the lifestyle I was looking for, and I felt myself being drawn to California. After graduating I quickly moved to Los Angeles where my goal was to work for the best chef in town. After a few white lies regarding my experience, I landed a job working under Michael Cimarusti at Providence. I was thrown on the fish station to either sink or swim as they say in the kitchen, and after a few rough services found my footing and thrived in the environment. I moved around the stations and picked up a love for the highest quality ingredients and beautifully executed dishes. Also, I got my ass kicked which was precisely what I needed and will always be grateful for.
At some point through my culinary journey, I’d picked up a copy of The French Laundry cookbook. Instantly I became determined to work there. When I heard Thomas Keller was opening Bouchon in Beverly Hills, I applied for a position and was fortunate enough to obtain it. After successfully working the stations, I set about my goal to be transferred to The French Laundry. I must have begged the chef every day for months to let me try out, and he finally agreed. I was offered a position as a commis (prep cook) and I gladly accepted it. I spent three years in Northern California working my way through different positions and honing my skills in a truly incredible kitchen, under a remarkable chef. I wanted to remain in the company but moved back to Los Angeles and took a position as Executive Sous Chef at Bouchon. This provided me with the necessary managerial skills it took to oversee a kitchen.
After a few years, I was offered an opportunity to take over a new restaurant in West Hollywood where I would I have the creative freedom I felt excited and ready for. I became the Executive Chef at Ysabel where I was able to build a team, create an entire menu, and define my personal style as a chef. After a year I took over their sister restaurant Laurel Hardware with a different concept. I continue to run the two high volume kitchens where it’s both challenging and incredibly rewarding. I am constantly humbled by these challenges and eternally grateful for the team of people around me that help execute the vision.
Great, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
I don’t think anyone’s road to becoming a chef is a smooth one. It takes an extreme amount of work, dedication and passion to last in the industry. Even if cooking comes naturally to you, its only one element of doing it professionally. It literally takes blood, burns, scars, sweat, very long hours and maybe some tears, if you’re human that is. Those challenges are what make it appealing to people that thrive in a physically and mentally demanding environment.
Also, I don’t know any chef that doesn’t talk about the challenges of staffing a kitchen in Los Angeles. The industry has changed. The market is flooded with new restaurants opening, coupled with culinary schools closing and with a general lack of interested people wanting to be cooks or become chefs. Factor these things with the reality of slim margins even a successful restaurant can generate, it is no doubt there is a crisis when it comes to finding good kitchen employees that share the same intense love of the culinary industry.
Ysabel & Laurel Hardware – what should we know? What do you guys do best? What sets you apart from the competition?
Ysabel and Laurel Hardware are both beautiful restaurants that I feel proud to be part of. We are known for having good food, that is not pretentious in the setting of a relaxed and fun environment. The style of service and food attracts an awesome crowd that are looking to eat well, and enjoy their evenings.
What moment in your career do you look back most fondly on?
The proudest moments in my career are when my kitchen teams are strong and motivated to create dishes they are passionate about. I’ve always felt collaboration is important, so for me, it’s amazing when I see something come together that multiple people have been a part of developing.
Last month I traveled to Costa Rica to be a guest chef at an incredibly beautiful and sustainable resort. I had the opportunity to mentor and learn from a different team of people. Seeing the final results of the tasting menus and receiving praise from guests was a very rewarding experience.
Contact Info:
- Address: 945 N Fairfax Ave,(Ysabel)
7984 Santa Monica Blvd (Laurel Hardware) - Website: http://www.ysabel.la/ http://www.laurelhardware.com/
- Phone: 323 366 2940 323 656 6070
- Email: [email protected] [email protected]
- Instagram: @ysabelwesthollywood
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