Child of the Kitchen

By MARIJKE ROWLAND
mrowland@modbee.com

last updated: March 09, 2008 07:44:56 AM

Chef Ryan Scott began his culinary career inauspiciously enough.

As a grade-schooler, he would cook his family crazy concoctions, like sloppy chili melts and herb experiments from the garden. Still, no matter the outcome, they supported him and ate his creations.

"My parents said go with it and run with it. They wholly supported me all the way," said the 28-year-old Modesto native, who grew up in Los Banos. "My parents are the backbone of my cooking career."

Scott has gone from simple kitchen experiments all the way to the potential "Top Chef" as one of 16 contestants of the new season of the popular reality show.

He said he has brought his valley background and the love for its products with him to the show. "Living in the valley, I was surrounded by best meats, the best produce, the best dairy," he said. "I hope I represent the valley well."

The cooking competition pits up-and-coming chefs from across the country against one another, with one contestant packing up his or her knives and going home each week until only the Top Chef remains. Season four premières at 10 p.m. Wednesday on Bravo.

Last season, Oakdale chef Mia Gaines-Alt competed on the show.

Returning for the new season of "Top Chef" are host Padma Lakshmi and head judge Tom Colicchio. This cycle is set in Chicago, with contestants coming from San Francisco, New York, Atlanta and the Windy City itself.

Colicchio, chef/owner of Craft Restaurants, said the new crop of chefs is the most impressive so far.

"This is probably the best talent pool. As a whole, the talent runs a lot deeper than it has in the previous three seasons," he said. "What happens is as the seasons go on, we're getting better chefs applying. This season, you're not going to find a first-year culinary students. You're not going to find a housewife who can cook. You're going to find professionals."

Scott, who has worked everywhere from Reno to Hawaii and New York, has been the chef and manager of Myth Café in San Francisco since 2005.

The journey from 10-year-old messing around in the family kitchen to one of the nation's rising culinary stars took Scott across the country.

While he still was in elementary school, Scott's family briefly owned a Chubby's restaurant franchise. Then while in high school, the 1999 Los Banos High graduate began working at the Country Waffles breakfast chain.

He entered the California Culinary Academy in San Francisco. After graduating, Scott went on a culinary adventure to New York City.

"I was going to stay in New York, but things didn't work out. So I said, I am going to backpack and make a trek out of it," he said. "From that, I honestly got some of the best knowledge I've gotten in my life."

For some five months, he traveled from town to town, state to state, doing brief apprenticeships at 33 restaurants and working under established chefs. He would do everything from work the line to wash dishes and just observe, all for free.

"If you are in this business for money, you're in the wrong business. This is a labor of love," he said.

On Friday, Scott ended his time at Myth Café. He said fans of the show already are reading things into his decision to leave the restaurant. But while the season has been filmed, the show's finale and its ultimate winner have not been taped or decided yet.

"I'm taking some time off; I am really tired. I have a little bit saved up and will venture around, so people can read into it all they want, but that's why," he said.

• Comments
• Add Comment
• Disclaimer