In 1978, Chef / Owner David Silver started working as a busboy in a very popular family restaurant in Fair Haven, NJ (Lock, Stock n’ Barrel). Once in this position, he realized his passion for food and as soon as a position in the kitchen became available, he filled it eagerly. After high school, he attended Johnson & Wales College in Providence, Rhode Island. David graduated in 1984 with both an Associates Degree in Culinary Arts and a Bachelors Degree in Food Service Management. In the mid 1980s, David honed his skills while working in several haute establishments in Brittany and Paris, France. Upon returning to the USA, he secured a position at the three star Sign Of The Dove Restaurant in New York City. He quickly rose through the ranks and became their sous chef. This was followed by several executive chef positions over the next few years in New York City. Included in this list are Cavaliere, The Water’s Edge & Arizona 206. Always looking to further develop his skills, David took to restaurant consulting and opened The Park Slope Brewing Company, Vynl Diner, The Tudor Grill, and Flying Burritos & Relish. When his daughter, Arielle, arrived David’s interest in natural and organic food began to develop into a devotion. David now felt that it was time to embark on a project of his own incorporating his personal food interests and vast culinary experience. In 1998, he began scouting for a location in his neighborhood of Park Slope, Brooklyn. He knew that he wanted to bring a wide variety of flavors to a very casual setting. The challenge was that there wasn’t anywhere in the neighborhood that was doing this successfully. Several places had attempted and failed…the answer was Second Helpings. The goal was to make foods that were both healthful and appealing to many different palates and diets without sacrificing flavor. Since the doors opened in 2000, Second Helping’s devoted clientele provides testimony to the success of this goal.