tandish913.com has been blessed to do an exclusive interview with...
"Antonio Wormley"!
Let's get into some exclusive questions...
STANDISH: What is the first thing you ever remember cooking?
The first thing I remember cooking was home fries. I remember waking up on Saturday and Grandma would be in the kitchen making breakfast. I would wash & peel the potatoes and watch her throw down.
STANDISH: Who is someone you looked up to as a child & still do today?
My grandma. Grandma was my biggest cheerleader growing up and while she passed away a few years ago I still aim to make her proud every day.
STANDISH: What is something you hate doing in the kitchen?
I absolutely hate cleaning fresh lima beans. It is such a tedious and time consuming task.
STANDISH: What's the most nerve racking part of being on Hell's Kitchen?
The element of surprise. Most chefs are used to following some kind of daily schedule. Knowing when deliveries will arrive and when certain tasks need to be completed helps ensure you're ready for service. On Hell's Kitchen there was no schedule. We never knew what was coming next.
STANDISH: How is it working with Gordon Ramsay? Any good advice he's given you?
Working with Gordon Ramsay was inspirational. When you have one on one time with him you get to see a different side to him from how he is in the kitchen. He is so humble, down to earth and truly wants to see other chefs succeed. At the end of the day he is a husband & dad just like so many of us and he told us how important it is to make the most of family time when you're off work.
STANDISH: Did you expect to land Hell's Kitchen?
No, there are so many applicants every year and knowing only a select few chefs would be chosen out of all the applicants
STANDISH: What is your favorite food for take out? Why?
Ramen. I grew up eating top ramen and would experiment adding different ingredients. Ramen has now become so popular the options are endless.
STANDISH: Tell the readers your reoccurring kitchen nightmare…
My recurring kitchen nightmare is hearing the timer go off. We set a timer when cooking the wellingtons and there was also a countdown timer for the daily challenges before dinner service.
STANDISH: What is the most underrated cooking ingredient in your opinion?
The most underrated ingredient is MSG. It gets a bad rap for being unhealthy and making food too salty but it can truly enhance the flavor profile of a dish. When using MSG you are able to reduce the amount of salt needed. By adding MSG it provides an umami flavor which in addition to salty, sweet, bitter and sour is one of the fives tastes.
STANDISH: What do you listen to while you chef it up?
I listen to a wide variety of music. It depends on the vibe in the kitchen, how my staff is feeling along with the time of day. We typically start the day off with some 90s alternative, mid afternoon we listen to some country and rock n roll and then when we are getting closer to service we listen to hip-hop & afro beats, during closing we listen to latin music. We have a diverse kitchen so you never know what is going to be playing on the aux.
STANDISH: How many times a week does the walk-in cooler hear your screams?
I would say on average about two times a week. It depends on the week but the walk-in has without a doubt heard my rants and problems
STANDISH: If you could change one thing in the world today, what would that be?
Unity. There is a lot of division in the world today and I would like to bring more people together. Food is a universal language that fosters connections no matter your background. I believe food should tell a story and create a memory. I hope my cooking can bring people together.
STANDISH: What are your social links?
instagram @ant_worm
STANDISH: Anything else you'd like to include?
Thank you Standish for the this opportunity. To all the HK fans thank you for your support you all are the ones who make this journey so memorable. If you are ever in Rhode Island come check out Little Clam or if you need a personal chef don't hesitate to reach out.
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