38 and execute newly learned skills. It rarely worked out, but I thoroughly enjoyed the process. This was the beginning; although I wouldn’t realize that for another decade. During my sophomore year at the University of Florida (UF), I was staring down the curriculum of dental school prerequisites. My father and grandfather were both dentists; however, I quickly realized their path was not mine. I applied to be a cook at a local Gainesville sports bar. After my first night, I fell in love with the industry. I worked there for about six months, then transferred to Johnson and Wales Culinary School in North Miami, Florida, where my career path officially started. Before joining forces with my partners at Tap 42 and Bar Rita, I worked in fine dining at higher-end hotels such as the Ritz Carlton South Beach and the Mandarin Oriental Miami. When I left UF, I made a promise to myself that I would never chase money and only work in places that forced me to grow as a person and professional. I was born in Gainesville, Florida; however, my parents soon moved to South Florida. We lived in Cooper City until I was around five and then moved to Hollywood, where we remained until I went to college. As a child, I played soccer, baseball, basketball, and hockey. I loved being outdoors and have fond memories of snorkeling and boogie boarding on Hollywood Beach. My grandfather lived on a lake for a time, and I recall countless hours fishing from the backyard. My father encouraged me to try adventurous foods when I was very young. It was the Food Network; however, that played a big role in capturing my imagination and introducing me to the mechanics of cooking. The very first show aired when I was around 11, and I remember coming home from NSU University School and watching it on TV. If you paid close attention, the early shows taught you how to cook at the technical level. I found it mesmerizing. I would watch a show and then run to the kitchen to try Meet a Tastemaker ANDREW BALICK (’00) Executive Chef and Partner of Tap 42 and Bar Rita Andrew Balick credits the Food Network for nurturing his culinary interests and turning a passion for cooking into a thriving vocation. Today, Balick serves as both the executive chef and partner of the TapCo Restaurant Group, which includes a neighborhood Mexican restaurant and rooftop margarita bar called Bar Rita and the upscale gastropub chain Tap 42 Craft Kitchen + Bar. Shark Encounters NSU UNIVERSITY SCHOOL
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