THIS summer, by his own count, 13-year-old Greg Grossman seared 75 pounds of scallops, cured 30 pounds of salmon, plated 200 micro-green salads and reduced at least 20 bottles of red wine.
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Greg has sauced and seared his way ’round the Hamptons this summer: an art-gallery opening here (his parents are in the fine-art biz), a family party there (“my friend Ben’s grandmother – everything had to be low fat, low cholesterol”).
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Greg doesn’t call himself a caterer, but a personal chef.
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“I buy their food, I help them prepare it and they compensate me – they just tip,” says Greg, who cooks this Sea Bass.
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In the capacious kitchen of the Ross Café (which is what the East Hampton Tony Ross School calls its cafeteria), Greg and his friend Pablo Kozatch sliced and diced.
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Greg’s mom says he practically teethed at Nobu, Cipriani and the Four Seasons Hotel in Palm Beach.
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His first big coup came at 10 when he presented his folks with pan-seared sea scallops under a balsamic vinegar glaze, accompanied by what he describes as “a wild-mushroom melody.”
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From there, it was just a hop, skip and a saucepan away to sake foam and faux caviar.
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“I’m wondering, as I go deeper and deeper into food, will this be my career?” he says.
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“For now, it’s my passion, but that could change at any time,” says Greg.
