End of Elm Beginnings: Talent on the Rise
When Adrian Salome was 16 years old, he heard rumblings of what was happening at the End of Elm…a restaurant makeover in Morristown, a cool new spot on the rise. More specifically, Adrian heard about Chef Thomas Donohoe, his innovative menu and approach in the kitchen, and Adrian’s interest was piqued. Determined to gain the skills to become a chef and wanting to learn from the best, Adrian got a ride from Passaic every day to come work in the End of Elm kitchen.
Chef Donohoe was immediately impressed by Adrian’s refreshing attitude and enthusiasm, and Adrian’s drive to get better was an invaluable asset to the End of Elm team. “Adrian joined our kitchen team when he was 16 and worked with us for a year and a half,” says Chef Donohoe. “He is an incredibly driven cook with innate talent and an impressively mature and positive attitude. Every day he worked with us, he made our kitchen better.”
Adrian has recently left End of Elm to embark upon his first year at the Culinary Institute of America, the World’s Premier Culinary College. New York Times Author and Food Critic, Craig Claiborne, likens the Culinary Institute of America to music’s Julliard, or the military’s West Point. End of Elm is proud to be part of Adrian’s journey, and pleased to announce that he has accepted an externship with Eleven Madison Park in New York City. A 3 Michelin Star restaurant, ranked the number five in the world on this year’s San Pellegrino list of 50, Eleven Madison Park will be an excellent place for Adrian to further his culinary career. Says Chef Donohoe, “Adrian makes everything he is working on as refined and beautiful as he can. He will, unquestionably, be a culinary talent to watch, and will always be a friend of mine.”
We wish Adrian the best of luck for a spectacular career; and we’d like to congratulate Chef Donohoe for yet another expertly trained protégé.