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Member on the Menu: Brent Sick of FIG+OLIVE

December 13, 2017

RAMW Member Spotlight

FIG+OLIVE's Chef Brent Sick
Brent Sick is the Chef de Cuisine at FIG+OLIVE, the upscale Mediterranean restaurant and bar which brings the sunny spirit of the French Riviera to CityCenterDC. Sick graduated from the Pennsylvania International Culinary Institute and has more than a decade of experience running high-volume kitchens from Hyatt Hotels and Levy Restaurants, where he worked with Wolfgang Puck, to Tavistock Restaurants, Rosa Mexicano and Del Frisco’s. As the Chef de Cuisine at FIG+OLIVE, Sick enjoys using his extensive experience and classical French background with a modern twist to offer a varied menu of tasting dishes and entrees – from crudos to branzino – that highlights its unique olive oils.​

What is the hardest part about being a chef? Home life is out the window! No really if you are not with someone that is equally goal oriented and professional it is hard to go home! Because if you love being a chef, when you're at work in the kitchen in the mix at 6 am – midnight you are at home!

…and the most rewarding part? At the end of a 700 cover night and the kitchen is completely clean and your cooks are helping each other and making a snack for dishwashers because they worked so hard, in that moment that feeling is the reward.

How are you influenced by the neighborhood you are located in? ABSOLUTELY YES! We have a great location in the heart of City Center in DC.  And only 1 block away is the Convention center so when 30,000 come for a week long meeting it defiantly will control you business structure.

How did you get started in the business? What was your first job in the industry and what did you learn from it? Well my first job (non paying) was for my mother butterflying shrimp with my boy scout knife! My first paying was Dino’s Pizzaria. Micheal Boussante was my mentor and coach. I learned everything there is to know about pizza dough, structure, costs, menu’s and really good food. He was amazing.

Where do you see yourself in five years? Running many restaurants, but really I would like to do it from my kitchen Expo!

What is the best piece of advice you’ve ever been given? When I enlisted in the Army, my uncle said to me “Keep your head low”.  Other than that kitchen quotes….Every day in the kitchen and service is a Gentle War, just make sure you win.

What profession other than your own would you like to attempt? I love the out doors so maybe a park ranger or wild life conservationist. Also love the water so really I am confused. I think this is the only thing I really love…!

What song always makes you happy? Tom Petty Acoustic-Learning to Fly…Followed by any Pearl Jam, Red Hot Chili Peppers or The Veldt by Deadmau, Fantasy Impromptu – Mozart….Thats really not a fair question at all.

What is your favorite ingredient? Mushrooms any and all. They are so versatile and pivotal to many dishes.

You’re hosting a dream dinner party. What three people would be at your table? Jesus, George Carlin and Anthony Bourdain. 

It’s the last meal of your life - what’s on your plate? Roast pork, sauerkraut and mashed taters with gravy

What are your pet peeves? Servers and managers! JK! Servers or hosts on their cell phones when working...DRIVES ME UP THE WALL!

What is your favorite way to give back to the community? Cooking for them

What’s your favorite go-to junk food? Tostitos with lime and sour cream