This week, Columbus Underground is taking a look at some of the amazing young talent in the kitchens of your favorite local restaurants.
Joshua got an early start in the culinary field in High School where he took part in the ProStart program that helps prepare students who are interested in the culinary arts and restaurant management careers. At the ripe old age of 21, Joshua has already worked in kitchens at Thom’s, The Clarmont, The Elevator, and is currently the Sous Chef at Z Cucina.
Name: Joshua John DiBari
Training Experience: Trained under Paul Panzera in High School for the ProStart Hot Food Junior Culinary Olympics. Currently finishing up Chef Apprentice program at Columbus State.
Kitchen Experience: “I helped open Thom’s on Grandview as my first professional kitchen job. Later I was transferred to the Clarmont to train under Diane Piccinino for the beginning of my apprenticeship. During this time I also worked under Nathaniel Crocket at the Elevator, who taught me a lot about speed and multi-pan pick-ups because the lunch rush at the Elevator is extremely fast-paced. After almost three-years with Chef Diane at the Clarmont, we decided it was time for me to move on to learn more styles of cuisine. Chef Brian Pawlak helped me get my foot in the door at Z Cucina where I began working under Chef David Gade. He taught me the simplicity of Italian technique. For the past year I have worked under Chef Travis Hyde, who has continued to coach me on not only my culinary technique but also my managerial skills.”
Current Job: Sous Chef at Z Cucina.
Favorite technique: “I enjoying cooking anything that requires slow cooking such as smoking, confit and braising.”
Favorite dish to make: “Risotto because it is so versatile and I never get tired of experimenting with different risotto dishes.”
Favorite food to eat: “Sausage, biscuits, and gravy with home fries, sunny-side up eggs, Frank’s Red Hot, and cheddar cheese.”
Least favorite food to make or eat: “I enjoy cooking virtually everything but when it comes to my own personal tastes, I do not enjoy eating sweets and desserts.”
Favorite kitchen utensil: “A wooden spoon and a Y-peeler.”
Favorite cookbook: CULINARY ARTISTRY by Andrew Dornenburg and Karen Page and If You Can Stand the Heat by Dawn Davis.
Favorite Columbus restaurant: “The two restaurants I visit the most frequently are the Japanese Oriental and the High Beck Tavern. When I feel like treating myself, or a special lady, I like to visit Basi or Deepwood.”
Your inspirational figures: “There are too many to list but the one that stands out the most in the culinary field is Chef Diane Piccinino, because of her perseverance and willingness to do whatever it takes to get the job done.”
Your Dream job: “I would love to be a stay-at-home dad so every day I can cook beautiful meals for the people I love most.”