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Call it edible art<br />
INTERVIEW JACK WRIGHT<br />
PHOTOGRAPHY SUZANNE KULPERGER<br />
Nestled in an imposing Georgian<br />
mansion on the eastern end of the<br />
beachfront is a restaurant serving<br />
some of the finest, best-looking food<br />
in the region. We asked Chef<br />
Carl Messick to dish on the magic<br />
being made at the Peter Shields Inn.<br />
Carl, when did you first realize you<br />
wanted to cook for a living? Since I was about<br />
13 years old. My older brother Glenn, who’s<br />
also a chef, is mainly the reason. At the time<br />
he was in culinary school, and I started to think<br />
that’s what I wanted to do, too.<br />
What would be your dream job if the sky<br />
was the limit? I’ve been asked this question<br />
many times, along with, “What’s your favorite<br />
thing to cook or eat.” I’m guessing that’s coming<br />
later?! But my answer has always been the<br />
same in the last eight years. It’s terribly clichéd,<br />
but true. My dream job I already have... being<br />
the chef at Peter Shields is as close to perfect<br />
as I could ever dream of. Our ownership from<br />
day one has trusted me to run PSI as I see fit.<br />
They know I would only do what’s best for the<br />
restaurant.<br />
You’re right (wise guy). That other question<br />
IS coming later! So, what’s the long-term<br />
plan? I’ve always been honest with the owners...<br />
I got into this profession with the dream<br />
of owning my own restaurant one day. But I’m<br />
super-happy with my current setup.<br />
exit zero 96 fall<br />
Where did you grow up? Swainton, just up<br />
the road.<br />
Did you study the culinary arts? I went to<br />
New England Culinary Institute in Vermont.<br />
When was the first time you came to<br />
Cape May? I started cooking in Cape May in<br />
2001 with an internship at The Ebbitt Room<br />
under Andy Carthy. My brother went around<br />
and found the places that were open (this<br />
was during the offseason), and told me to mail<br />
resumés to Union Park, Ebbitt Room, Washington<br />
Inn, 410, Daniel’s on Broadway, Waters<br />
Edge, all the high-end places. I remember only<br />
getting a call from Andy. I knew nothing about<br />
Chef Andy or The Ebbitt Room. All I knew is<br />
I had a European accent on my voicemail and<br />
I was slightly intimidated. I’m so happy I went<br />
with Andy and The Ebbitt Room because to<br />
this day I credit him for who I became as a chef.<br />
I was there for about seven years. So the intern<br />
worked his way up. To this day, we share a text<br />
every once in a while.<br />
So, what jobs did you end up doing at<br />
The Ebbitt Room? I worked every position
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