One Source is proud to introduce our newest member to the culinary team, Chef Nick Cassidy. Chef Nick brings great experience and enthusiasm to the One Source Test Kitchen and we're happy to share that knowledge with you whenever you'd like to stop by. First, let's get to know Chef Nick.

Tell us a bit about yourself. How did you wind up at One Source?

I was introduced to One Source from doing demos and training here at the office’s test kitchen while with my previous employer.

 What excites you most about your job?

The challenge of doing something different as it relates to food service.

 What do you see as the biggest challenges facing the restaurant industry today?

I would say besides supply chain issues, the biggest challenge facing the industry today is keeping people engaged in moving forward with it as a career. It’s hard work, and not everyone sees it as a viable option to provide a good life for them now and in the future.

 I feel the industry is important because not only does it provide a service for people to eat, but it’s such an amazing creative outlet. Whether it is coming up with new dishes or better operation procedures, it challenges you to think outside the box. You must be creative in ways that will test you daily.

 What current trends in foodservice stand out to you?

Lately, it’s been plant-based proteins. I’m surprised that this has become such a large movement, even for those who are not vegans or vegetarians. People have started to become more aware of where their food is coming from.

 Where do you see the future of this industry going? Is there anything that we might see more or less of?

I feel the industry is trying to get more automated. Not enough staff has forced people to look elsewhere when it comes to operations.

 What is your favorite restaurant and why?

Waku Ghin in Singapore. Hands down the best and most interactive Michelin star menu I’ve ever had the pleasure of enjoying/experiencing.

 Who are your biggest influences?

My Great-Great-Grandmother. The will to never stop and continue to drive forward comes from her influence on me at a very early age.

 What do you enjoy most about working at One Source?

The new challenges it presents me on a different side of foodservice.

Now, let's move away from food for a bit. What are some of your passions outside of work?

Mountaineering, rock climbing, white water rafting, hiking, traveling, staying active.

Where is your favorite vacation spot?

Wherever the next place I’m going. It’s a big world out there, and I want to see it all.

 If you could pick three dinner guests, living or dead, who would they be and why?

Gandhi, Abraham Lincoln, Sir Edmond Mallory. I feel the conversation would be enthralling. All of them had the courage to do things people said couldn’t be done. I would love to pick their brains on when it comes to challenges, how they overcame the roadblocks, and what drove them to do what they did.

 Are you a fan of any sports team?

NEW YORK YANKEES

What is at the top of your bucket list?

Summit Mount Everest or climb in Antarctica (it's a toss-up!)

 What is the one item you can’t leave home without?

My climbing shoes, you never know when the opportunity might present itself. (Yes, they are always in my car.)

 What is your go-to meal? Beverage? Restaurant?

Ramen and Rye Manhattan on the rocks. Restaurant - anyone that has food and drinks. Good or bad, they are all worth a try. Unless you get food poisoning.

Thanks, Chef Nick!