Haan graduated in 2009, Professional Culinary.
Haan has been in Paris for over two years and is creating waves with his eclectic combinations. Prior to Paris he spent hard volunteer hours in Copenhagen. His palate is very extensive, but he doesn’t just mix things in for the hell of it: he trained hard to understand exotic flavours and their balancing act.
What insight did Haan share? Trust that hard work pays off and sets one up down the road. This industry throws many curveballs, is (to put it mildly) imperfect, and will create doubt; but somehow it finds ways to take care of those who persist and give to it. Haan committed himself to the profession wholeheartedly. He had that undeniable nature, which was obvious from the first week of class. Most students come with the goal of day chef-owning their restaurant and craft, but Haan accepted from the get-go what that journey truly entails. He’s smart, quiet, puts his head down, and gets it done. When I saw him at Le Mary Celeste I noticed he looked very healthy for someone who has paid serious dues. He finds time to take care of his body and mind. He stays current, continually reads about his field, and always plans his next move. With all the attention he’s getting, he’s managed to stay focused and humble. Ego is a dangerous drug in this industry. One is better off staying humble. But if someone dares to underestimate, pounce. Haan had two of his past chef instructors visit him within two weeks. There’s nothing like earning the respect of your peers.
About Le Mary Celeste: It’s a happening place with a great vibe, an amazing bar, serving a small plate menu only someone half Korean and half Romanian can conjure. Haan helped start the place from scratch. His lobster grilled cheese sandwich was voted a “must eat” in Paris, and it inspired us to put a similar version in our curriculum. But his devilled eggs stole the show. Never, and I mean never, did devilled eggs taste so good. This too must go in the curriculum.