While Lance Johnson's family was not into cooking when he was growing up in New York City and later Westchester County, New York, he always enjoyed being in the kitchen and the opportunity it offered to have people gather around while he prepared favorite and new dishes. However, he spent several years working as a paramedic after obtaining his associate's degree in paramedic science from Westchester Community College, until finally deciding that the profession was not exactly what he wanted to do and made the switch to cooking in 2002. The physical labor associated with cooking is almost easy for Johnson, who described having to run up a four-story walk-up apartment with 100 pounds of material and come out of it carrying someone weighing more than 200 pounds.

Johnson quickly made up for lost time when he started cooking professionally, driven by a desire to gain as much experience as possible. Based on the recommendation of one of his chef-instructors, he externed at Indian-influenced Tabla, where he then stayed on as a line cook. He then became head line cook at Olives, followed by a line cook position at Blue Hill. Johnson then became executive chef of the Compass Group. In summer 2006, he started working with the owners of what was to become 116 Crown in New Haven, to create the restaurant where he is now the executive chef. His self-labeled international cuisine garnered an "excellent" rating from the New York Times in January 2008, which bodes well for when he finally realizes his dream of opening his own place.

This married man with no kids said that he had no time for hobbies, other than the occasional mystery novel. While he does not miss having to stand on the line for 10 hours at a time, he is happy that he did it while building his career. "It builds you from the ground up," Johnson said. "It shows you where you came from and where you're going."

He urges those truly passionate by cooking to jump in a culinary career with both feet. As for those who believe they'll get a TV show three months after graduation, he advises them to stay far away from the kitchen.

Spring, 2008