How Family Inspired Tom Ashcraft to Become a Chef

Chef Tom Ashcraft can trace his love of cooking back to two people: his grandmother and his best friend’s father. 

The moments Ashcraft shared with them shaped his passion for the culinary arts and inspired him to pass that appreciation on to others. 

“They’re the most passionate people I’ve met when it comes to food and cooking,” Ashcraft said. “Not just about the art of cooking, but about their passion for cooking a meal to present to the family to enjoy. It wasn’t just about cooking a meal. It gave me an appreciation for the power of having family around to enjoy something together. It gave people a reason to be together.”

That impression has guided Ashcraft ever since and  aligns with how he approaches each Sous Chef experience.

Ashcraft sat down with us to talk about his relationship with his family, how their love of food inspired him to become a chef, and how he’s bringing that passion to Sous Chef:

Sous Chef: Why do you think food brings people together and helps to create lasting memories and relationships?

Tom Ashcraft: Food is tied to memories and time with family. Maybe they travel to visit people around the holidays. Maybe they go out on a special occasion.  My extended family was always in town during major holidays. It is a common time to sit down and enjoy each other's company. 

SC: What is the most rewarding part about being a chef? 

TA: Some of the most enjoyable memories are tied to food. It’s nice to be able to provide that for your family and friends.

SC: What is your favorite recipe and why? 

TA: I honestly like making good food that people enjoy eating. It’s not about cooking specific things, it’s more about putting out a good product that people enjoy. It sets a mood and guests enjoy each other’s company more because of it. The camaraderie. The fellowship. 

SC: What is the most valuable lesson you’ve learned from cooking? 

TA: It’s taught me to enjoy life outside of work. I enjoy what I do, but after the long hours, I value the time with my family. I enjoy providing that experience for people. I enjoy the small things in life. 

SC: holiday memory?

TA: I spent a lot of time with my grandparents growing up and a lot of it involved cooking meals for the extended family. For all major holidays, most extended family visited my great-grandma. It was fun to cook. To be around family. It wasn’t an obligation. 

SC: When looking back at your childhood, what was your favorite recipe and why?

TA: Growing up, I remember my mom’s home cooking the most. My mom never cooked on a small level. She cooked very traditional home cooked food, like goulash. She would make big batches of food and leave it in the fridge. 

My grandma made more exotic soups and foods. She was more adventurous. She would see someone cooking on television, pick up the ingredients and try to cook them. She helped me to try different types of food. I learned different styles of cooking from my mom and grandma. 

SC: What has been your favorite culinary experience while traveling?

TA: My most memorable food experience was in Europe when I had a chance to experience the beer culture. Pairing beer with food, instead of with wine was eye-opening to me.. 

SC: What is your favorite part of teaching Sous Chef classes? 

TA: I enjoy the questions I get asked. I enjoy when people ask questions that I’ve asked in the past and I’m now able to answer them. I enjoy the interaction with guests. 

If you’d like Tom, or any of our talented chefs, bakers, or mixologists to help bring your team together this holiday season with one of our curated culinary experiences, visit https://www.souschef.kitchen/ and reach out to our team for more information.