May 1, 2008 at 5:00am
At Brix 25 in Gig Harbor, the average age of the cooks rings in at 20 1/2 years of age (see Young Knives in today├óÔéČÔäós Weekly Volcano). The following are the faces and names behind one of the South Sound's best restaurants, not to mention the 2008 Washington Wine Commission's Wine Restaurant of the Year.
Zach Hassilev, 19, pantry chef
Ambitions: Go to Alaska
Quote: ├óÔéČ┼ôThere are a lot of conversations we have when cooking. It├óÔéČÔäós fun. We are all learning from each other.
Jon Sovern, 26, prep cook, utility chef
Ambitions: Who knows.
Quote: ├óÔéČ┼ôThis is the best crew I├óÔéČÔäóve worked with, ever.├óÔéČ┬Ł
Matthew Hancock, 17, dishwasher
Ambitions: Moving from dishwasher to cook.
Quote: ├óÔéČ┼ôI take pride in doing the dishes.├óÔéČ┬Ł
Photography by J.M. Simpson
Off duty rules.
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