Food has been a part of Chef Vince Pianalto's life for as long as he can remember. A native of Springdale, Arkansas, and a third-generation Italian American, Vince grew up on a dairy farm surrounded by cows, chickens, and crops. His grandmother worked in a restaurant, his mother even owned one, and by the time he was 12 Vince was already cooking for his family. Those early experiences, steeped in both agriculture and food, laid a foundation for a lifelong career in the kitchen. 

The career has taken many forms: from running his family's Italian restaurant to launching La Maison des Tartes, where he turned out hundreds of tarts and loaves of bread each day. He owned Bouchee Bistro and Vicenza's Italian Restaurant (named for the town his family hails from in Italy). He spent years teaching students in local schools. Since 2016, he's shared his love of food and craft with students at Brightwater: A Center for the Study of Food in Bentonville. 

Vince also has a long history with fellow Guild member Martin Philip. The two grew up in the same part of Arkansas and worked together in restaurants during college. Their paths diverged and then converged here in the world of baking. Two decades later, their paths cross again as Martin returns home for Breaking Bread with Martin Philip (October 21) and Variations on a Bread: Maximizing Output with a Single Dough (October 22). This is part of a new Guild + Brightwater series. We sat down with Vince to learn about how he started out in food, and why he's excited to bring Martin's expertise to the next generation of bakers and chefs at Brightwater. 

What first made you think cooking could be your career? 

It was when I was working in our family's Italian restaurant. That's where I began to understand what it meant to run a kitchen day in and day out. Later, when my mom retired, I had the chance to open my own place, La Maison des Tartes, and that really set me on my path.  

How did those experiences shape your approach to food? 

Being around that environment gave me respect for the ingredients and for feeding people. At La Maison des Tartes I made 400 tarts a day and baked bread nonstop. It was a lot of work but it taught me consistency, discipline, and the satisfaction of producing something every single day. 

What do you enjoy most about teaching now at Brightwater? 

I love teaching my craft to other interested people. Brightwater allows me to do that for a wide variety of students. And I love the team I work with at Brightwater. Also, working in such a fantastic environment and facility makes teaching so enjoyable. 

You and Martin go way back. What do you remember about those early days? 

Martin and I grew up in the same area and worked together in restaurants during college. We were just kids then, trying to figure things out. To see what he's done now, books, teaching, representing King Arthur, is really something. Having him come back here to teach at Brightwater feels like a full-circle moment. 

What excites you about the new Guild and Brightwater series? 

I feel that Brightwater has opened up a new arena of instruction to a large segment of Northwest Arkansas that otherwise wouldn't have access to it. It's good for students, it's good for professionals, and it's good for the community.