Growing up in New Jersey, Burke says he’s been working in restaurants for almost his whole life. Working his way up from dishwasher, he then decided to enroll in culinary school, receiving his degree from the Culinary Institute of America. From there, he worked with a veritable who’s who of chefs, including some of the best French chefs in both France and America. (And, in the process, was awarded France’s prestigious Meilleurs Ouvriers de France Diplôme d’Honneur.)
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