Walk the Line

Gypsy Saloon

Christina Wilson, Sous Chef and Kitchen Manager at Gypsy Saloon

Who inspires you?

“My gram and mom inspired me to provide comfort through food. My partner Adrianne and her mother Ms. Georgia are my toughest critics. Adrianne’s honesty inspires me to try new things in the kitchen and to continually challenge myself.”

Outside of work, what are you passionate about?

“Nutrition and overall well being. Music is huge for me. I’d be lost without my iPod.”

What makes you happy?

“Teaching my nephew to cook, New Castle beer, Otis Redding, football season and the New York Giants, visiting my best friend in Hawaii, dinner at Mercato, SEPTA running on time, payday, Sunday brunch with the girls, cheese plates and wine, packing lunch for my wife, grilled cheese and tomato soup, men’s casual sneakers, zip-up hoodies, all that is chocolate, Maverick, Rummy 500, my brothers, my ’70s soul CD collection and tan feet.”

How did you start working as a cook?

“Trying to pay my way through college, I worked at a country club. I loved the woman I worked for. I loved how commanding she was in the kitchen and how beautiful every plate she put together looked.”

What do you like about working the line?

“I love the intensity and the pressure.”

What’s the most challenging aspect?

“It took me a little while to gain the respect of my male co-workers. Physically, the job is very demanding.”

What would your advice be to an aspiring cook?

“Eat out as often as you can. Keep on top of food trends. Keep your ego in check. Constructive criticism isn’t personal; it’s intended to make you better.”