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In the News Archive "'World-class shopper' and Partner Open Kitchenware Store With a Little Help From Their Friends" By Kathryn McKenzie Nichols, Monterey Herald, August 17, 2002 David Babcock has done a lot of interesting things in his life. He's driven horses across the country. He's taught classes at the California Culinary Institute. He's led barge tours in Paris. Article Archive Foodchain 10/10/02 By Raymond Napolitano Now, he's embarking on a new challenge - opening a kitchenware store that not only sells gourmet tools, but also teaches people the proper way in which to use them. Clementine's Kitchen, the store he manages and co-owns with Drew Chernoy, opened several weeks ago at Stone Creek Village shopping center in Del Rey Oaks, and is already receiving a warm reception from local foodies. "I'm a world-class shopper," Babcock said, and he's not kidding. French tea towels, Italian cookware, English ceramic bowls and Portuguese serving dishes are just a few of the items in the store, the exotic nestled with the everyday. Babcock traveled around the world before deciding to settle back in Monterey County, late last year. He grew up in Seaside and at age 11, began washing dishes at the Moose Lodge. He starting learning kitchen craft in his nine years there, picking up valuable experience assisting the lodge in hosting weddings, dances and club events. "I never went to my prom," recalls Babcock. "I was always working." He made a career change at that point, becoming a buyer for Brinton's. There, he sought out furniture and kitchenware for the popular Carmel home store. Then another leap, this one to a private horse ranch in the Salinas Valley, where he did everything from cooking to equine caretaking. During his 14 years at the ranch, he kept his chef skills sharp by teaching classes at the California Culinary Academy's College of Food in Salinas. After his job at the ranch ended, he and Chernoy looked into buying a restaurant, but it didn't work out to their satisfaction. Not long after that, on a trip to Europe, on a whim they toured Le Cordon Bleu in Paris. "Nine months later, we were living in France," said Babcock, and he was attending the famed culinary arts institute. After an internship at Boulangerie Patisserie, Babcock went in yet another direction. He began organizing barge tours along Paris waterways, but with a gourmet bent. The seven-day tours included plenty of cooking and good wine, with Babcock as both captain and head chef. Passengers were invited to participate in the kitchen if they so desired. After two years as a tour-meister, Babcock was once again ready for something new. Returning to the States last fall, he found the Stone Creek shopping center in place. He had become interested in having his own store after attending a consumer goods show in Frankfurt. Now the pieces were coming together. But Stone Creek developer Don Orosco had the space pegged for a restaurant. Babcock and Chernoy didn't give up, but got together both a business plan and designs for the space. Orosco looked it all over, and changed his mind. Then, as Babcock recalls, it was a mad rush of buying and building to get the store ready for business. Walls, fixtures and shelving had to be installed, and the Clementine's partners wanted it to have a warm, inviting and classy look. Now, Phase 1 - the retail store - is in place, with the kitchen still being completed. The kitchen area, a separate area off the retail space, is where cooking classes will be held beginning this fall. Babcock and some of his ex-students will be among the instructors, including former Ritz-Carlton chef Norm Vasquez and Glenn Hoekstra, who previously taught at the Culinary Center of Monterey. (Babcock's parents, John and Barbara Babcock of Seaside, are helping out on the retail side of the establishment.) Classes will range from the very basic on up, with Babcock intending to give home cooks a good education in such things as making sauces and stock. He's also inviting local chefs to get into the act. "I'll open up the kitchen to any chef," Babcock said. "They can do demonstrations and give out menus to their restaurants if they want." He is building a similar community spirit into the way he runs the store. Before opening, he talked to other businesses, including Brinton's and Parsley, Sage, Rosemary and Thyme, to reassure them that he didn't intend to horn in on their action. "I told them, I just want a little piece of the pie, and there's plenty to go around," said Babcock. He's also interested in carrying local products whenever possible among his international selection. But Babcock says he will only have the best of the best in his shop. "If it's junk, I won't sell it...honesty is the message of our store," he said. Quality goods, like Vietri tableware from Italy, Riedel crystal from Austria, Scanpan pots and pans from Denmark, Mason Cash bowls from England ("just like the ones Martha uses") and Lamson knives from Massachusetts line the shelves at Clementine's. But there are plenty of simple pleasures as well, like chrome spiral egg cups - only $1.50 each. And Babcock invites people to ask questions and try things out so they can get exactly what they want. The store has its whimsical side as well. Just witness the boxes of Spike's Dog Party Mix, which allow indulgent pet owners to make a bone-shaped birthday cake for their favorite Fido. It seems appropos that such things are there, once you know who Clementine is - the store is named for Babcock's dog.