Staff Pick: Cory Seeker
Cory Seeker has been with Trade since the restaurant opened its doors in October 2011. A native of Pennsylvania, Cory attended culinary school outside Pittsburgh and spent time cooking seasonally between Cape Cod and Key Largo, Florida. He heard about Trade from a friend and had an interesting transition period before finally settling in and become Chef de Cuisine in three years’ time!
Interview by Anastasia Kontchaeva
What were you doing before Trade?
I was working in Cape Cod, cooking in the city of Wellfleet. It was seasonal work every six months. I was also working in Key Largo. I went to culinary school outside Pittsburgb. Somehow I got the opportunity to go to Key Largo with a bunch of friends from my school.Then I didn’t want to go home so the first place that hired me, I went there, which was in Cape Cod.Then I got sick of moving every six months so I came here.
How long have you been in the food industry?
Almost eleven years.
What lead you to work at Trade?
I wanted to settle down and come to Boston. One of my friends called me and told me that Trade was hiring. I came here for an interview, did a stage, and they actually weren’t going to hire me. They thought they were only going to be half as busy as they are. I kept calling every day, and one week later they let me come and stage again. It happened to be their soft opening and they were getting so busy and at the end they were like, “When can you start?” So for the longest time I was still living in Cape Cod and I would wake up, work there for a couple of hours, then get in my car and drive to Boston to work here. I was working from like 11 AM to 11 PM or midnight. Then I’d get in my car and drive back to Cape Cod. I did that for like three weeks.
How did you find out about Trade?
My friend RJ. I never mentioned to him that I was looking to come to Boston at all but he called me and told me about Trade.
What do you like to do in your free time?
I ride motorcycles, go to the gym, and watch all of football and hockey. Sometimes I just wait to come back to work. Love sleeping – huge fan.
What’s your favorite thing to do around Boston?
I go to spin a lot at Bespoke. I love going out to eat and drink. I love Alden & Harlow – definitely my favorite. I love Yvonne’s. Toro, sometimes, Biddy’s and the Envoy.
What do you like most about working at Trade?
At first it was how fast I was able to move up. I started as a prep cook and within a few weeks I moved to Flatbreads. Then I worked cold, I worked grill, I worked sauté. then I became Junior Sous Chef, Sous Chef, Executive Sous Chef and Chef de Cuisine. It took me about three years. At first that was really cool. It was so scary coming in here at first. The other cool thing is that I get so much say. How the menu’s going to go, what we’re going to do next, events…if there’s a party or buyout I can write the menu.
What is your favorite dish at Trade?
The Tasso Ham and Gouda flatbread. I love the Multigrain Bowl at lunchtime. I like to say all of it is pretty awesome. Some of them have always been here like the Rigatoni and the Mushroom & Fig flatbread – those have been staples.
What would you tell someone who wants to be a chef?
What worked for me – whatever you have going on, just set it aside for three years!