While most eighth graders whittled away this Summer at swim camp, one young man became the hottest rising caterer in the Hamptons.
Meet Greg Grossman, a 13-year-old chef prodigy from East Hampton, NY. Recently profiled in the New York Post, Grossman so far this Summer has "seared 75 pounds of scallops, cured 30 pounds of salmon, plated 200 micro-green salads and reduced at least 20 bottles of red wine" while catering for parties.
Despite the "killer" truffles and fish soufflés he made for a recent gallery opening, Grossman's not old enough to qualify for a catering license, so clients must employ him as a "personal chef." While his parents say he "practically teethed at Nobu, Cipriani and the Four Seasons Hotel in Palm Beach," they knew he was really something when he presented them with pan-seared sea scallops under a balsamic vinegar glaze with a wild-mushroom medley at the ripe old age of 10.
I don't know what to make of this preteen personal chef. On the one hand, I think it's an incredible feat; on the other hand, I think that true culinary mastery requires a bit of maturity. What say you? Would you hire him to cater your events?