Trevor Weinhold-Mayo poses for the camera.
Senior Trevor Weinhold-Mayo went from cooking Jello and scrambled eggs at four years old to taking on the position of head chef (post-graduation) at the Overboard Pub and Grille in Seabrook, NH.
The owner of the restaurant, Jim Censabella, said that Weinhold-Mayo is currently learning in a hands-on fashion how to manage a kitchen and other valuable skills. Censabella said that Weinhold-Mayo is working at the restaurant as an apprentice under their executive chef who has previously worked at restaurants in Manhattan.
“Trevor is a really dedicated young man who just wants to be a chef,” Censabella said. “He’s a great kid. He's super nice, kind, thoughtful, and a great team player. Every day he comes in ready to work and we’re really lucky to have him on board with us.”
Weinhold-Mayo said that even though this will be his job, having to cook every day will feel less monotonous.
“[Cooking] is just something that I’ve always enjoyed to do and I don’t see it as work,” Weinhold-Mayo said. “I look at it as more fun than work and I love to see people like the food that I make.”
Weinhold-Mayo said that he’s always loved cooking ever since he was a young boy.
“I’ve been cooking since I was like 4 or 5 starting with Jello and scrambled eggs,” Weinhold-Mayo said. “I’ve always cooked for my brothers and my family. Most of my family have been chefs and my uncle is a wedding caterer.”
Weinhold-Mayo said that his favorite thing to do is go out hunting or fishing and come home and cook the meat.
Weinhold-Mayo added that if he does not get the experience that he needs working at the restaurant, he plans on going to the Auguste Escoffier School of Culinary Arts in Texas.