Behind the Line: M at Miranova
Stock & Barrel and (614) Magazine devote plenty of ink to the people with their names at the top of the menu. This is the third in a reoccurring series of the integral employees in the culinary trenches, the guys and gals behind the guy or gal.)
Scott McCullough, 29
Supervisor
Education Self-taught
Experience 15 years: The Refectory (line cook), Hilton Easton (sous chef), Alex’s Bistro (sous chef)
McCullough’s unique array of experience, which includes several stops in local restaurants as well as Whole Foods Market, serves him as M’s jack of all trades. Whether as an anchor on the sauté station, prepping all the menu’s fish entrées, or working with Rabold on creating features, McCullough has become an integral part of the team since he showed up a year ago.
“[He] has brought an attention to detail with his style of cooking,” Rabold said. “His technique is always there, he has knowledge of every station in the kitchen, and contributes his creativity to our feature program.”
“Scott has brought an attention to detail with his style of cooking. His technique is always there, he has knowledge of every station in the kitchen, and contributes his creativity to our feature program.”
Gabi Feldman, 19
Garde Manger Cook
Education Bradford School of
Culinary Arts
Experience Three years: Au Bon Pain, OSU Medical Center
Feldman’s title, which often is referred to as the pantry chef, is a crucial one at M. She is responsible for not only daily prep and production for cold appetizers and salads—popular items during happy hour—but also for desserts. Clearly the new kid on the line experience-wise, Rabold praised her spirit, drive, and adaptability.
“Her enthusiasm for the restaurant business was obvious, and she has so much potential,” he said. “She is a quick learner and has the ability to maintain her composure under stress.”
“Gabi’s enthusiasm for the restaurant business was obvious, and she has so much
potential. She is a quick learner, and has the ability to maintain her composure
under stress.”
Jenn Hanscel, 32
Sous Chef
Education Columbus State Culinary School, The French Pastry
School (Chicago)
Experience 14 years: The Refectory
With Hanscel, not only does Rabold benefit from her decade and a half as pastry chef for The Refectory, but gets Hanscel’s talent for organizing and leading a team. The dinner menu, dessert menu, and feature program all bear her mark, as well as her input on seasonal and special event menu development. As Rabold’s right hand, she also oversees daily production and purchasing, manages weekly inventory, and directly supervises the staff. With more than a decade of experience working together, it’s clear that if Rabold expects to do his best work on the line, he wants Hanscel there with him.
“Jenn and I have a similar approach to the culinary arts, yet we have different strengths, which help make a great partnership,” he said.
“Jenn and I have a similar approach to the
culinary arts, yet we have different strengths, which help make a great partnership.”
Zacharias Hosek, 23
Line Cook
Education Columbus State Culinary School
Experience Five years: Hilton Easton, New Albany Country Club,
Private chef for Les Wexner
Line cooks are always the ones you want to keep an eye on—they often end up being the executive chefs of the future, the ones who learned hard and fast and hot what it takes to push out high-end plates. Hosek, who has earned promotions from the garde manger to the sushi station to the grill station, gets high marks from Rabold for soaking up an extensive amount of on the job experience in a short amount of time.
“Zach is a young chef with the desire to learn as much as he can about the culinary arts,” he said. “His hard work to grow and improve does not go unnoticed.”
“Zacharias’ hard work to grow and
improve does not go unnoticed.”
Juan David Garay III, 25
Lead Garde Manger Cook
Education Bradford School of Culinary Arts
Experience 10 years: Bob Evans, Firehouse subs (assistant general manager), Mitchell’s Steakhouse (line cook)
If you haven’t gotten the idea yet, happy hour is when M makes a lot of its hay, so the person manning the sushi station carries a significant amount of M’s vitality on his back. Not a problem for Garay; Rabold raves about the ownership he’s taken of the position.
“Even when he is busy, he stays calm and gets the job done without compromising quality,” he said. “His positive attitude is contagious, and we look forward to his growth as a chef on our team.”
“Juan’s positive attitude is contagious
and we look forward to his growth
as a chef on our team.”
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