Where else? 
December 2015 Issue / Volume 3; No. 22               Everything is attention to details. The little things make it.



Janos Wilder shares the story behind Downtown Kitchen + Cocktails

Executive Sous Chef
Joshua Johnson

Michael Robb
Certified Sommelier

Leaf Organic Vodka
Water makes the difference

  Pastry Chef David Couch talks about trends on our

Facebook page!

Spruce up your food.

Santé - 2015
Sonoma, California

Michael Robb
on Arizona Wines

Pie Shy?
Ken Haedrich can help!

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Executive Pastry Chef David Couch, currently Bakery Department Manager Colorado State University David Couch, Executive Pastry Chef at Four Seasons Westlake Village at the time of this interview, always had a curious approach to life. Which is good, because he often ends up in the most unexpected situations—at least when it comes to his career. Take, for instance, the kitchen. “My parents will always tell you they were shocked the day I came home and said, Mom and Dad, I think I know what I want to do. I want to cook,” Couch said. “They were expecting me to go to college and be a firefighter, or something else.” Or even a teacher. An-y-thing. “Cooking was, like, the farthest thing from their minds,” Couch said. “But I really found a passion. My parents said, Okay, if that’s what you want to do, see it through. That’s what they said. See it through.” The youngest of three boys developed this passion serendipitously. Another theme that would continually pop up during this great ride. “My older brothers were a little bit bigger,” Couch explained, “A little bit stronger. So my dad said, Okay, we’re going to go to work, and you’re going to cook lunch. I hung out with my mom in the kitchen, and really learned a lot about how food impacts the family.” Especially his. His father worked the third shift. His mom had a bank job. “So they would always cross paths at 6 o’clock,” Couch said. “Dinnertime was probably the only time where the family really did get together. On Sunday night, when we were teenagers and young adults, if we lived anywhere near the home, Sunday night you were home for dinner. That was the rule.” Couch said he didn’t really understand what he was doing during the time he spent in the kitchen as a youngster. He thought he was just having fun. Then he was forced to take Home Ec in his senior year of high school. He’d signed up for photography, but the class was full. “At the time,” Couch described how he felt about the situation, “I was like, Well, whatever. It’s a class. Let’s get it over. I was focused on graduating. I was heavily involved in sports. I was a varsity wrestler and on the football team. Home Economics wasn’t exactly fitting into the bill. But I said, Hey, it’s a class. I learned how to cook, and I knew how that impacted my family. So I said, You know what? Let’s see where this goes.”