The Roanoker - January/February 2017 - 56
'Safe & Exciting'
The Winning Blue Apron Restaurant
& Red Rooster Bar Formula
Scott Switzer and his wife, Ashley Tayloe-Switzer, put great care and thought
into each of their frequent menu changes, always with the goal of creating a
blend of new and familiar for their guests.
BY SHARI DRAGOVICH | PHOTOGRAPHY BY JOHN PARK
IN A CLASSIC FRENCH KITCHEN BRIGADE, the newest
cooks wear blue aprons. They are the most inexperienced. They
are also the most eager to learn, compete and rise above their lowly
station. They have a sense of urgency about them to continually
develop and hone their skills to perfection. Here, they learn to be
fast and excellent. And while they learn, they wear blue aprons
because they cannot yet keep a white apron clean.
It might seem strange to name a restaurant in honor of the lowest
person in the kitchen totem pole. But that is exactly what owner,
Scott Switzer, did when opening Blue Apron Restaurant & Red
Rooster Bar with architect wife, Ashley Tayloe-Switzer, in 2010.
56 | JANUARY/FEBRUARY 2017
Switzer, born and raised in Salem, never considered food as a
career until working as a food runner at a South Floridian semi-fine
dining restaurant. In this particular restaurant, the food runners
also prepared salads. Switzer had a knack for multi-tasking salad
making with food running. So much so, that one of his managers
suggested he give the kitchen a try. Reflecting on that time, Switzer
says it makes sense he would be good in the kitchen since it is essentially an athletic job: high energy, fast paced and quick thinking.
After several years and some introspection about his future,
Switzer acted on his former manager's suggestion. He attended
the Culinary Institute of America in Hyde Park, New York. From