Page 14 - Megan Reichman

Megan Reichman

Bringing a World of Flavors to San Diego By Judith A. Habert

Photography by Lisa K. Miller

When I asked Megan Reichman what her favorite dish was, at your table are almost too pretty to eat. Megan’s education
there was no hesitation, “Grilled Cheese” she admitted, at Johnson & Wales included a coveted place on their five
surely an unlikely choice for the executive chef at one of the member Culinary Team, which traveled across the country
top restaurants in San Diego, but true nonetheless. and to Canada competing in Culinary events.
Megan’s sly smile made
me laugh when she Megan never
admitted to her guilty hesitated when
pleasure. Megan is deciding upon a
the executive Chef at career choice. “I
Baleen’s Restaurant, never aspired to be
the onsite fine dining a ballerina or any
restaurant at Paradise other ‘girlie’ type
Point Resort. If you career.” Once she
have not already dined was tall enough to
at this restaurant, you reach the counter,
have no idea what you Megan began ex-
are missing. The menu ploring her love of
is varied and includes cooking. As a fifth
delectable seafood grader in Massa-
dishes, hearty steak, chusetts she was
lamb, and pork entrees given an assign-
and pasta dishes to die ment to write an
for. And let’s not forget essay on what she
14 the desserts. Megan wanted to be when
is at the core of the she grew up. This
artistry at Baleen. She was an easy task
personally oversees ev- since she knew
ery dish that leaves the that she wanted to
kitchen, and all fresh be a chef; during
desserts are baked this assignment
onsite. she discovered
Since Baleen happens Johnson & Wales
to be one of my favor- and from then on
ite restaurants in San she not only knew
Diego I have become what she wanted to
well acquainted with do, but where she
their menu, and the would go to perfect
incredible service you her skills. “My time
are guaranteed to spent at Johnson
receive during every & Wales involved
visit. It was an added only improving
pleasure to spend some my culinary skills,
time getting to know there were no core
Megan Reichman, the courses to get in
woman behind the the way. It is an
masterpieces that came institution that fully
to my table. Megan is prepares its gradu-
a graduate of Johnson ate to succeed as
& Wales in Providence, a chef or within
Rhode Island, the renowned culinary institute where she whatever area of culinary arts they choose.” Upon gradua-
received her culinary Associates, Bachelors in food and tion Megan was focused on where she wanted her career to
beverage, and a Masters degree in Hospitality Administra- go. “When I graduated I had two goals; I wanted to work in
tion. The education she received is obvious from the quality an area that was extremely large and I wanted to work on an
of her dishes and their artful presentation: Dishes that arrive island.”
September/October 2010