On the Line: Ed Silkaitis of the Shore, Part Two
Chef Simon Garcia and Ed Silkaitis
Photo by Brendan Klein
Read our interview with Ed Silkaitis of the Shore, Part One.
And now, on to Part Two . . .
You mentioned being active in the community. How so?
Giving back as best as we can to the soldiers of Camp Pendleton who serve our country faithfully. And donations to the local schools.
When you're not in the kitchen cooking, what are you doing?
Enjoying life with the family. Reading cookbooks.
Muse's "Supermassive Black Hole."
Where did you grow up?
I'm from the South Side of Chicago. Sunshine and surf brought me here. Last time I looked at the weather map, it was 7 degrees in Chicago.
Hardest lesson you've learned:
That hard work doesn't always get you where you want to be. Sometimes, you have to add a little persistence to help get you there.
What's your favorite childhood memory?
Summers at the beach and eating homemade cotton candy, confetti-flavored ice cream from Oink's in Union Pier, Michigan.
Are you superstitious?
Cracks on the sidewalk and black cats crossing the road.
Last movie watched:
Skyfall. I'm a James Bond fan. The best one made since Goldfinger. Sean Connery set the standard for every Bond to follow.
Last thing you looked up online:
Seattle's best restaurants and menus, to discover food style and latest ingredients on the Pacific Northwest. [Editor's Note: When we followed up on this question, he had just come back from Seattle.]
How was your Seattle trip?
The best seafood at Pike Place Market and unusual craft beers.
Do you have any skills that are non-food-related?
Art and design. I have a degree in architecture. I have designed sets for film and television, interiors for banks, hotels and offices. Of course, I have designed, built and consulted for restaurants, as well as created the food menu and help to set up staff for the kitchen.
What would you be doing if you weren't in this business?
Designing surf products and trying them out in Hawaii.
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