Who’s in the kitchen with dad … George!

Raised in a family of eight children – seven boys and one girl – you would think George Nevis III would be better suited to be a handyman, construction worker or an industrial pioneer. Instead, the Houma native is a chef.

Taking after his father, George Jr., a United States Navy cook, Nevis spends 12 hours a day, starting at 4 a.m., as Castalano’s Deli and Catering’s top chef.

Nevis has been with Castalano’s since 1999.

Thinking back to when his passion for cooking was first ignited, Nevis can remember being a little over seven years old when his father started teaching him how to cook in a pot.

“My dad would wake me early on Sunday morning to help him cut fresh barley, onions, peppers and vegetables -ingredients we used for Sunday dinner,” he said.

From then on, his father’s passion for cooking had rubbed off on him. Tradition suggests that Nevis’ sister Deborah should have been the one in the kitchen cooking. Not to say she can’t.

Instead, Nevis and his father prepared the family meals. “It was a way that I could spend quality time with my dad,” he said. “You know, do the whole male bonding thing,”

Having never received any formal training, Nevis crafted his skill by watching his family members and other chefs. He did attend a scratch-baking program in the 1980s that taught him to prepare food from scratch.

He also participated in the home economics courses in high school.

At 41, Nevis said his pleasure comes from having the opportunity to cook for his parents at family gatherings. He prefers cooking over any other skills his dad taught him throughout his life.

“My family couldn’t afford to send me to college, so cooking has been the skill I’ve used to support myself and my family,” he said. “Cooking is very rewarding and something that I enjoy doing.”

Nevis said, “I would rather be doing this than working on a line in a restaurant. With catering, you get to feel that satisfied vibe coming from the customers at the catering events.”

At most restaurants, line chefs are limited to preparing meals the same way every time. “Being able to add personal touches and special garnish to well cooked food makes your presentation better than ever,” he said.