https://www.gastronomer.online/thelatest daily 0.75 2024-12-13 https://www.gastronomer.online/thelatest/qampa-with-rob-rubba-chef-of-oyster-oyster-in-washington-dc-ckahb monthly 0.5 2023-12-04 https://images.squarespace-cdn.com/content/v1/634c84b47077dc020baabccb/7e6a1cae-d770-4dbf-b7bf-1627d38815db/D85_7827.jpg The Latest - Q&A with Ryan Ratino, Executive Chef and Owner of JÔNT and Bresca - Q: How would you describe the culinary philosophy at JÔNT And Bresca? “Bresca focuses more on European-style of cooking, like roasted poultry, duck a la presse, and things of that nature, whereas at JÔNT, our approach is inspired by Japanese ingredients. Sauce work, consommés, and other European cooking methods are incorporated, but our menu is heavily influenced by flavors and techniques from Japan. For example, we’ll add a couple drops of double fermented soy or make a dashi and steep it with kombu. Quality is at the root of everything we do at JÔNT, meaning we go to extraordinary lengths to use the best caviar, sea urchins, chanterelles, live king crab, and so on. While the menus and approaches at Bresca and JÔNT are different, at the end of the day, our cooking processes and the quality and sourcing of ingredients are huge factors that drive our approach.” Photo: Rey Lopez https://images.squarespace-cdn.com/content/v1/634c84b47077dc020baabccb/29739bbc-d32c-49ba-b0fd-2c099007e6ef/untitled-5605.jpg The Latest - Q&A with Ryan Ratino, Executive Chef and Owner of JÔNT and Bresca - Q: You mentioned you serve duck a la presse at Bresca – that’s a rare, complex dish you don’t find served often these days. How did you come about deciding to put it on your menu? “It's a signature nowadays after introducing it five years ago. It started when we were looking to reinvent an old school dish and researching what we were going to do. I used to frequently work with Ariane Daguin, CEO of D'Artagnan, and one day, I let her know I was thinking about doing a duck press, but I didn’t know where to get started and find the actual press. She let us borrow her father’s duck press, which was being used as a paper weight on his desk. Five months later, Bresca received its first Michelin star and she let us keep it. So now, we have a piece of her family's history in our restaurant pressing duck every single night of the week. It’s a really cool story and so generous of her. For the actual cooking process, we age the ducks and roast them whole on the crown, and make the sauce from the blood and the bone marrow of the animal. From there, it is presented tableside.” Photo: Rey Lopez https://images.squarespace-cdn.com/content/v1/634c84b47077dc020baabccb/e7b2e48c-167f-4ffc-9f0b-e0052057a478/untitled-6994.jpg The Latest - Q&A with Ryan Ratino, Executive Chef and Owner of JÔNT and Bresca - Q: What’s one of your favorite dishes on JÔNT’s current menu? “We make a crab rice where we take Hokkaido king crabs and roast them over the fire. And then in the donabe, we cook a short grain rice seasoned with various seaweeds and some aromatics. We then bury the pot in the wood fire. When it comes out, we let it rest for about 45 minutes, and then serve the rice topped with king crab and whatever truffle is in season. It's one of the signatures of the restaurant and people just absolutely love it. It took us about five months of practicing to earn the confidence to make the dish.” Photo: Rey Lopez https://images.squarespace-cdn.com/content/v1/634c84b47077dc020baabccb/fb8ba7ba-93bc-4826-b928-5424d1027976/D85_9070.jpg The Latest - Q&A with Ryan Ratino, Executive Chef and Owner of JÔNT and Bresca - Q: What advice can you give to those starting out in the hospitality industry? “With the younger generation, one thing I tell everybody is to trust in the process. Find a restaurant or a culture that you believe in, and find a team that you want to work with. Too many good cooks jump on enticing job offers when their career trajectory could benefit from moving through the process, and learning the proper training from a supportive team. Also, clearly communicate your goals with your leadership team. They don't know how to get you where you want to be if you don’t tell them. Not everyone wants to be a chef owner or get into hotels. Some people want to stay independent. There are so many paths in our industry. You have to communicate with your mentorship where you want to land. Once they know that, then they can help you get there.” Photo: Rey Lopez https://images.squarespace-cdn.com/content/v1/634c84b47077dc020baabccb/a9e6bd0e-e6f4-4645-ab16-a784cae00b01/D85_8111.jpg The Latest - Q&A with Ryan Ratino, Executive Chef and Owner of JÔNT and Bresca - Q: What is your culinary background and where have you found influence throughout your career? “I grew up in a middle-class family in Ohio and started cooking when I was a teenager, mostly out of necessity and wanting to help my mother prepare meals. I eventually went on to culinary school at the Cordon Bleu in Florida, and from there, I worked around the country and spent some time in Los Angeles, Michigan, New York City, and then returned to Florida. I was 21 or 22 years old when I became head chef of a restaurant for Todd English at the Swan and Dolphin Hotel, which is now a Marriott property. Being from a middle-class family, I saw hotels as a stable job, which also allowed me paid time off to go stage at restaurants I admired from afar, like wd~50 in NYC. It had a really strong impact on me, and six months later, I moved to Manhattan and joined the team at Caviar Russe, which was run by Chris Agnew at the time.” Photo: Rey Lopez https://images.squarespace-cdn.com/content/v1/634c84b47077dc020baabccb/b471685a-b933-4459-b619-d7013950ed0a/D85_6816.jpg The Latest - Q&A with Ryan Ratino, Executive Chef and Owner of JÔNT and Bresca - Q: What is your creative process for developing new menus? “For us, it starts with the suppliers. The producers are our gauge and I never say ‘I want this fish.’ Instead, I’ll let producers know what dish we're working on and ask for a fish that can be grilled nicely over wood fire that has a high fat content or any other attributes depending on what the dish is. From there, we figure out how long are we going to condition or age the fish for. Are we going to leave the skin on? Take the skin off? Are we going to grill it directly over embers? Or are we just going to slowly cook off the fire to get a little bit more smoke flavor. That's kind of our native process. We start with the sourcing. From there, we start to develop the dishes. We don't like forcing dishes and ingredients. Part of cooking is inherently instinctual – you have to just know how to cook and adapt to what nature is giving you.” Photo: Rey Lopez https://images.squarespace-cdn.com/content/v1/634c84b47077dc020baabccb/42302fd5-f8b0-4304-9a80-3a0da721c825/untitled-0339.jpg The Latest - Q&A with Ryan Ratino, Executive Chef and Owner of JÔNT and Bresca - Make it stand out Ryan Ratino, Exective Chef and Owner of JÔNT and Bresca | Photo: Rey Lopez https://www.gastronomer.online/thelatest/qampa-with-rob-rubba-chef-of-oyster-oyster-in-washington-dc monthly 0.5 2023-12-04 https://images.squarespace-cdn.com/content/v1/634c84b47077dc020baabccb/5b263dd8-18bd-43c2-97e2-f7e8202dd224/D85_3528.jpg The Latest - Q&A with Rob Rubba, Chef of Oyster Oyster in Washington, DC - Q: What does it mean to you to earn recognition from the James Beard Foundation as this year’s Outstanding Chef? “This year, the Foundation made a lot of great leaps into looking at food from a lot of different angles, and what makes a great meal, and how community is a huge part of that as well. It's really exciting. For a restaurant void of caviar and traditional luxury ingredients, to be recognized for our cooking and efforts towards sustainability and plant-forward cuisine, is really awesome. It’s something that really hasn’t happened in the past. It’s great for the movement and it inspires others that are leaning that way and shows they can do it, now that there is representation. A younger version of me was very interested in the traditional forms of high-end cuisine, but now it's all about this work and what I can do for the future of the industry.” Photo: Rey Lopez https://images.squarespace-cdn.com/content/v1/634c84b47077dc020baabccb/25f78e7d-9777-4280-952b-efc94524b2b7/D85_3643.jpg The Latest - Q&A with Rob Rubba, Chef of Oyster Oyster in Washington, DC - Q: Describe Oyster Oyster’s approach to hospitality? “We cut out a lot of the formalities and wanted our servers to be genuine and have honest interactions with our guests. We didn't want a giant restaurant where our staff couldn't take the time to be thoughtful with our guests. I also wanted a space where the team would all work together. It's important for us that our cooks are part of the service team, as well. They're running the food and engaging with the guests too. This way, the person dropping the dish at the table thoroughly knows the preparations of it from start to finish. They’re the expert on it, so who's better to talk to the guest about that dish? It's a really well-rounded ecosystem within the restaurant and it’s really healthy this way because everyone is on the same team instead of putting up these barriers between the front and back of house. Sustainability and the environment are central to our restaurant, but so is the sustainability of our employees and the environment we create within our walls. We want to create a place where an individual can thrive and grow.” Photo: Rey Lopez https://images.squarespace-cdn.com/content/v1/634c84b47077dc020baabccb/918ff227-f65d-44fb-9b70-26ce0b1f3316/D85_3322.jpg The Latest - Q&A with Rob Rubba, Chef of Oyster Oyster in Washington, DC - Q: How did sustainability become such a driving force behind your restaurant and work? “I love going to restaurants. I think they're magical places. Some of my best memories are at restaurants. It's where people celebrate milestones. Six years ago when I was really starting to think about sustainability and what's going on in the world and how our food systems contribute to a lot of the problems we see with climate change and the effects on our environment. I saw this thing that I love being a big contributor to these problems and it created a lot of existential questions within me, like, should I even be doing this anymore? And then I realized it's the only thing I know how to do so I might as well try to do it in a better way and build a restaurant around the things that we want to see in the future.” Photo: Rey Lopez https://images.squarespace-cdn.com/content/v1/634c84b47077dc020baabccb/f985dee3-f9a6-4c9f-9046-c5a497424a16/untitled-7649.jpg The Latest - Q&A with Rob Rubba, Chef of Oyster Oyster in Washington, DC - Q: Working at a plant-based restaurant, do you feel restricted by what ingredients you can use? How do you continuously find inspiration? “Putting up these parameters has resulted in some of the most creative work I've ever done as an individual. I've cooked with everything you can imagine and the most expensive ingredients in the world, yet this is some of the most rewarding work I've experienced. And I feel the team loves it too. Creating new dishes feels so intuitive now. Younger me would do the sketches and draw these pictures of plates and then kind of force the food into that, but that is far removed from our repertoire and how we do things at Oyster Oyster. For us, it’s a constant evolution. When we have a new ingredient there is lot of failure and experimentation, but from that we also discover a lot of really great things. We’ll take this ingredient and run it through all the systems we can. Let's try braising it, let's try this, let’s try that. We’re constantly trying to explore these limitations we have and be as creative as possible. Ultimately, it’s about making delicious decisions and not just intellectual decisions when it comes to food that's on a plate.” Photo: Rey Lopez https://images.squarespace-cdn.com/content/v1/634c84b47077dc020baabccb/7147c166-eefc-4756-8fb1-9c8ed3409425/D85_7868.jpg The Latest - Q&A with Rob Rubba, Chef of Oyster Oyster in Washington, DC - Q: What advice can you give to those starting out in the hospitality industry? “I think it's important to not spend your money on ridiculously fancy knives and a fancy apron. It's important to put your money towards going out and eating a lot. Eat every type of food you can, from a street stall to a fancy restaurant, and really experience the food and see all the amazing things that are out there. By doing that, you will find what you really love. Let that guide you instead of what is flashy or what the biggest trend is. Find what speaks to you and then follow that journey.” Photo: Rey Lopez https://images.squarespace-cdn.com/content/v1/634c84b47077dc020baabccb/44764f27-e600-4aae-98d1-f0627ad5d87d/untitled-3297.jpg The Latest - Q&A with Rob Rubba, Chef of Oyster Oyster in Washington, DC - Make it stand out Rob Rubba, Chef of Oyster Oyster | Photo: Rey Lopez https://images.squarespace-cdn.com/content/v1/634c84b47077dc020baabccb/a80e9f7e-320e-49df-811b-5ac7f7db61f0/D85_7810.jpg The Latest - Q&A with Rob Rubba, Chef of Oyster Oyster in Washington, DC - Q: What’s one of your favorite dishes on Oyster Oyster’s current menu and how did it come about? “Right now we have this roasted lion’s main mushroom dish. We've been playing around with that mushroom since opening, and it comes and goes from our menu, bu this iteration is probably my favorite. I think we've really figured out how to get the most flavor and texture out of it and it's really lovely. We press it, then we roast it, and then we put it on the grill. We then brush it with a rich vegetable reduction, almost like a demi-glace sauce, that absorbs into it. And this dish is a product of those little evolutions I was referring to. It’s a great main course for the tasting menu. When we bring it to the table, everyone always says it looks like chicken or steak. We don't call it a steak, but it's great for non-vegetarian or non-vegan diners to see this dish that is almost representative of something they know. It's kind of welcoming and comforting to them.” Photo: Rey Lopez https://www.gastronomer.online/thelatest/qampa-with-charlie-mitchell monthly 0.5 2024-01-11 https://images.squarespace-cdn.com/content/v1/634c84b47077dc020baabccb/6b1ffc43-d1bd-4f28-a550-87357b8334a4/000106860036+%281%29.jpg The Latest - Q&A with Charlie Mitchell, Executive Chef and Owner of Clover Hill in Brooklyn Heights - Make it stand out Charlie Mitchell, Executive Chef and Owner of Clover Hill | Photo: Clay Williams https://images.squarespace-cdn.com/content/v1/634c84b47077dc020baabccb/33e5c07d-da0f-4292-86a4-7d318479284c/7Z8A8796.jpg The Latest - Q&A with Charlie Mitchell, Executive Chef and Owner of Clover Hill in Brooklyn Heights - Q: You mentioned that you grew up in Detroit and have worked in DC. How has it been navigating the New York dining scene, especially after COVID? “Coming to New York City has always been a goal for me. Being a serious chef in this culinary pinnacle was important. After experiencing the pandemic in DC, I was motivated to move to New York City because I saw the opportunities for progress and the return of the restaurant industry. Despite the challenges and changes brought by COVID, I never lost hope in the industry. The decision to be here and continue cooking was easy for me.” Photo: Natalie Black https://images.squarespace-cdn.com/content/v1/634c84b47077dc020baabccb/7732c8c3-5aea-4443-878b-a085773b2f79/7Z8A8245.jpg The Latest - Q&A with Charlie Mitchell, Executive Chef and Owner of Clover Hill in Brooklyn Heights - Q: Clover Hill recently received a Michelin star. Was that something you set your mind to achieving, or was it a natural result of your team's work and the philosophy you've implemented? “It's a bit of both, actually. As a chef, I've always had the goal of achieving stars and opening my own restaurant. When we opened Clover Hill, we didn't specifically set out to get a Michelin star in our first year. We started with humble beginnings, using the same kitchen and equipment as the previous chef. Our focus was on challenging ourselves and creating our own style. As we progressed, we realized that we were doing something good, but the Michelin star was not something we expected, especially in our first year.” Photo: Natalie Black https://images.squarespace-cdn.com/content/v1/634c84b47077dc020baabccb/6c1e794c-5e24-4c4f-845d-5724fd6b2113/7Z8A8422.jpg The Latest - Q&A with Charlie Mitchell, Executive Chef and Owner of Clover Hill in Brooklyn Heights - Q: With your dishes rotating seasonally, where do you find inspiration for your creations? “My inspiration primarily comes from the ingredients themselves. I start by sourcing the best and most seasonal ingredients available. From there, I challenge myself to explore new techniques and flavor profiles that complement the ingredients. It's important for me to stay true to the restaurant's identity and my own style as a chef. I also focus on letting a dish mature and improve over time, rather than constantly changing it. This consistency and attention to detail help build trust with our guests.” Photo: Natalie Black https://images.squarespace-cdn.com/content/v1/634c84b47077dc020baabccb/3ce79c96-2ed3-4cdd-9bf6-2600badb7f28/7Z8A8212.jpg The Latest - Q&A with Charlie Mitchell, Executive Chef and Owner of Clover Hill in Brooklyn Heights - Q: Can you tell us more about the philosophy and ethos you've implemented at Clover Hill, which led to this recognition? “Our goal was to create an intimate and approachable dining experience. We wanted the restaurant to feel like home, with a small, sexy space tucked away in Brooklyn. The energy of the room was important to us. In terms of the food, my cooking style is ingredient-focused and flavor-driven. I believe in honest cooking, paying attention to details, and creating a warm and comforting dining experience. We're not afraid to use spices and seasonings to enhance the flavors, and we strive to make every dish an adventure. We want guests to love our food or hate it, without any in-between. This combination of creating a welcoming atmosphere and serving honest, flavorful food set us apart.” Photo: Natalie Black https://www.gastronomer.online/thelatest/moveable-feast-delivers-award-winning-restaurants-to-your-dining-table monthly 0.5 2023-11-16 https://images.squarespace-cdn.com/content/v1/634c84b47077dc020baabccb/54de72c9-11ed-4ec7-894a-15528428ea2f/Screen+Shot+2023-04-11+at+12.24.55+AM.jpg The Latest - Moveable Feast Offers an Elevated, New Take on Meal Delivery Services - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/634c84b47077dc020baabccb/e7aa40e1-1de2-4699-8005-b36d60c996dc/MF_CompereLapin035.JPG The Latest - Moveable Feast Offers an Elevated, New Take on Meal Delivery Services https://images.squarespace-cdn.com/content/v1/634c84b47077dc020baabccb/048a33d1-389c-44cb-97c4-2573e759c5a9/MF_CompereLapin007.JPG The Latest - Moveable Feast Offers an Elevated, New Take on Meal Delivery Services https://images.squarespace-cdn.com/content/v1/634c84b47077dc020baabccb/61c3f634-c266-4226-a2d6-4cda53775d4b/MF_CompereLapin030.JPG The Latest - Moveable Feast Offers an Elevated, New Take on Meal Delivery Services https://images.squarespace-cdn.com/content/v1/634c84b47077dc020baabccb/1681188393752-SAE8EJ0R9ZJZDNWT4SDB/MF_CompereLapin011.jpg The Latest - Moveable Feast Offers an Elevated, New Take on Meal Delivery Services https://images.squarespace-cdn.com/content/v1/634c84b47077dc020baabccb/ce3b9fe9-0b0b-44fc-b423-ac7b72b746b8/MF_CompereLapin027.JPG The Latest - Moveable Feast Offers an Elevated, New Take on Meal Delivery Services https://images.squarespace-cdn.com/content/v1/634c84b47077dc020baabccb/34b3c610-28bc-4a59-b14c-dce87b5aeda7/MF_CompereLapin024.JPG The Latest - Moveable Feast Offers an Elevated, New Take on Meal Delivery Services https://images.squarespace-cdn.com/content/v1/634c84b47077dc020baabccb/0b26a91e-5a5b-42b6-b2ef-be74e20fe8ef/2MoveableFeast2023.jpg The Latest - Moveable Feast Offers an Elevated, New Take on Meal Delivery Services - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.gastronomer.online/thelatest/qampa-with-markus-glocker-executive-chef-amp-partner-of-koloman-in-nyc monthly 0.5 2023-04-10 https://images.squarespace-cdn.com/content/v1/634c84b47077dc020baabccb/61d49c54-9a34-4a72-8b93-75e97183c5f6/Fine+de+la+Baie+Oysters+_+Koloman+%28Courtesy+of+Koloman%29+%281%29.jpg The Latest - Q&A with Markus Glocker, Executive Chef & Partner of Koloman in NYC - Q: Which global destination excites you the most from a culinary perspective and why? Q: Which global destination excites you the most from a culinary perspective and why? A: Tokyo, Japan - I’m a big fan of refined simplicity, discipline, and culture. How exciting is it to have one thing on the plate and know it’ll be the best bite you’ll ever have, there’s not many places on earth you can experience that. Fine de la Baie Oysters (Courtesy of Koloman) https://images.squarespace-cdn.com/content/v1/634c84b47077dc020baabccb/30a064fd-b59f-4a8c-8571-9f804b54a87f/Markus+Glocker The Latest - Q&A with Markus Glocker, Executive Chef & Partner of Koloman in NYC - Make it stand out Markus Glocker, Executive Chef and Partner of Koloman | Photo: Nick Johnson https://images.squarespace-cdn.com/content/v1/634c84b47077dc020baabccb/23b7db81-5083-4bd1-ba47-9b91506e8040/Markus+at+Pass+_+Koloman+%28photo+credit+to+Nick+Johnson%29.jpg The Latest - Q&A with Markus Glocker, Executive Chef & Partner of Koloman in NYC - Q: What is one piece of advice you'd give to those starting their culinary careers? Q: What is one piece of advice you'd give to those starting their culinary careers? A: Have thick skin, listen to everything but don’t take everything to heart. The Kitchen at Koloman | Photo: Nick Johnson https://images.squarespace-cdn.com/content/v1/634c84b47077dc020baabccb/1ee7cfce-6f36-48cb-9f45-335e362f946f/Koloman+Interior+_+booth+8.jpg The Latest - Q&A with Markus Glocker, Executive Chef & Partner of Koloman in NYC - Q: How do you find inspiration for new dishes? Q: How do you find inspiration for new dishes? A: I find inspiration all around New York, what better place to be inspired by music, art, and design in New York. Interior Photo of Koloman (Courtesy of Koloman) https://images.squarespace-cdn.com/content/v1/634c84b47077dc020baabccb/1677737405961-2VNWKOG4E0PHK2K9IMLT/Chandelier+shot+_+Koloman+%28Courtesy+of+Koloman%29.jpg The Latest - Q&A with Markus Glocker, Executive Chef & Partner of Koloman in NYC - Interior | Photo: Courtesy of Koloman https://images.squarespace-cdn.com/content/v1/634c84b47077dc020baabccb/1677737461688-G5V0JYMW50CUZTZE56UY/Salmon+en+Croute+2+_+Koloman+%28photo+credit+to+Nick+Johnson%29.jpg The Latest - Q&A with Markus Glocker, Executive Chef & Partner of Koloman in NYC - Salmon en Croûte | Photo: Nick Johnson https://images.squarespace-cdn.com/content/v1/634c84b47077dc020baabccb/1677737325797-7IYB3JUQPYFWQTGAMFYB/Bar+shot+_+Koloman+%28Courtesy+of+Koloman%29+%281%29.jpg The Latest - Q&A with Markus Glocker, Executive Chef & Partner of Koloman in NYC - Bar at Koloman | Courtesy of Koloman https://images.squarespace-cdn.com/content/v1/634c84b47077dc020baabccb/1677737456357-PW2IMWIQKC8I1WKM1K9R/Brune+Landaise+_+Koloman+%28photo+credit+to+Nick+Johnson%29.jpg The Latest - Q&A with Markus Glocker, Executive Chef & Partner of Koloman in NYC - Brune Landaise | Photo: Nick Johnson https://images.squarespace-cdn.com/content/v1/634c84b47077dc020baabccb/83205b00-3dfa-43cd-857b-4f5e2a75a3c9/Dry+Aged+Bone+Broth+_+Koloman+Lunch+%28photo+credit+Nick+Johnson%29.jpg The Latest - Q&A with Markus Glocker, Executive Chef & Partner of Koloman in NYC Q: What is one of your favorite dishes currently on your menu and how did you conceptualize it? A: A dish that excites me is our Bone Broth dish on the lunch menu which features Viennese garnishes like Frittaten (thinly sliced savory pancake) root vegetables, and lovage. I grew up eating this dish and it is versatile in that it can be enjoyed at any time of the day and is suitable for that. It is simply delicious and is comforting in every way. This is my Austrian take on a Japanese ramen dish. Dry Aged Bone Broth | Photo: Nick Johnson https://images.squarespace-cdn.com/content/v1/634c84b47077dc020baabccb/8220ad34-e038-45ed-85fd-7d5490587998/Mushroom+Risotto+4+_+Koloman+%28photo+credit+to+Nick+Johnson%29.jpg The Latest - Q&A with Markus Glocker, Executive Chef & Partner of Koloman in NYC - Q: What is your favorite "non-traditional" piece of kitchen equipment and how do you use it when you cook? Q: What is your favorite "non-traditional" piece of kitchen equipment and how do you use it when you cook? A: Yakitori grill, for me the heat coming off binchotan charcoal, a Japanese charcoal, is unmatched to cook any type of protein or vegetable. For me the best way to finish proteins or veggies in a unique way is to simply charr, slightly smoke, or just warm it up which gives it a distinct flavor and you will immediately identify the flavors of the binchotan charcoal https://www.gastronomer.online/thelatest/qampa-with-chef-de-cuisine-kamat-newman-of-nycs-tatiana-by-kwame-onwuachi monthly 0.5 2023-03-02 https://images.squarespace-cdn.com/content/v1/634c84b47077dc020baabccb/54e5a1b3-8f40-408c-9f30-b11c5b69b52c/Pastrami+Suya+PC+Evan+Sung.jpg The Latest - Q&A with Kamat Newman, Chef de Cuisine at NYC’s Tatiana by Kwame Onwuachi - Q: What is one of your favorite dishes currently on Tatiana’s menu and how did you conceptualize it? “One of my favorite dishes on the Tatiana menu would have to be the Short Rib Suya Pastrami. Myself, Chef Kwame, his business partner David Paz, and our executive sous chef all sat down to figure out the final dish to complete our opening menu. Chef Kwame had the idea to pull in his Nigerian influence and utilize the flavors of Suya (A Northern Nigerian dish) and looking to give it more intention we thought to incorporate the cultural influence of the Jewish and Caribbean community, in comes the “Pastrami” aspect and the Coco bread!” Short Rib Suya Pastrami | Photo: Evan Sung https://images.squarespace-cdn.com/content/v1/634c84b47077dc020baabccb/c6af71d0-cf44-4e5e-a3e2-6f2c70c9b50d/Tatiana+Staff+in+Lady+and+Butler+Designed+Uniforms.jpg The Latest - Q&A with Kamat Newman, Chef de Cuisine at NYC’s Tatiana by Kwame Onwuachi - Q: What is one piece of advice you'd give to those starting their culinary careers? “Practice self-discipline. It is important to allow your creativity to speak and shine through, but the longevity of your career is contingent upon how much intention and effort you put into those moments that may be a little rougher than others. Perseverance is key and that comes through self-discipline.” Photo: Courtesy of Tatiana https://images.squarespace-cdn.com/content/v1/634c84b47077dc020baabccb/644b3f03-51e9-483b-b6ba-e71ef8957aff/Tablescape+PC+Evan+Sung.jpg The Latest - Q&A with Kamat Newman, Chef de Cuisine at NYC’s Tatiana by Kwame Onwuachi - Q: Which global destination excites you the most from a culinary perspective and why? “The mere thought of visiting India thrills me. I have only been able to scratch the surface of the impact the eastern world has had on our consumption of spices. Knowing that a large percentage of spice production comes from that part of the world, I would love to deeply immerse myself in more of that knowledge and tie it into my own cooking.” Selection of Tatiana’s dishes | Photo: Evan Sung https://images.squarespace-cdn.com/content/v1/634c84b47077dc020baabccb/7121ba4d-46ff-406c-a7e2-ce559bd392c1/Braised+Oxtails+PC+Evan+Sung+%282%29.jpg The Latest - Q&A with Kamat Newman, Chef de Cuisine at NYC’s Tatiana by Kwame Onwuachi - Q: How do you find inspiration for new dishes? Finding inspiration for new dishes comes on a bit of a whim. It could be something that evokes nostalgia that I haven’t thought about in years that inspires me to approach something with a more refined palette. I love to read and pull influence from cultures that have had some impact on my life, one way or another. Braised Oxtails | Photo: Evan Sung https://images.squarespace-cdn.com/content/v1/634c84b47077dc020baabccb/53b47ec3-b7b1-4110-a5a6-336bbe0c0042/Kamat+Newman+Portrait.jpg The Latest - Q&A with Kamat Newman, Chef de Cuisine at NYC’s Tatiana by Kwame Onwuachi - Make it stand out Kamat Newman, Tatiana’s Chef de Cuisine | Photo: Evan Sung https://www.gastronomer.online/thelatest/3-books-for-food-lovers monthly 0.5 2024-01-17 https://images.squarespace-cdn.com/content/v1/634c84b47077dc020baabccb/1675837973681-5WPU8Y7KL8GKQRG5G3YH/A+Really+Big+Lunch.jpg The Latest - 3 Books for Food Lovers - A Really Big Lunch, by Jim Harrison The late Jim Harrison was regarded as one of the United States’ best poets and writers of his time. While his poetry and fiction earned Harrison high-praise from the literary world, his short story collection, A Really Big Lunch, is a love letter to his appreciation for good food and wine (particularly Bandol Tempier). Harrison shares a bounty of unforgettable food-related stories, perspectives, and musings told with a tinge of brusqueness and a knack for arguing the contrarian’s perspective. Harrison proudly rebukes the idea of eating in moderation, a consistent theme throughout the book, and recounts numerous extraordinary dining experiences, including a marathonic 37-course meal he ate in France. – Buy Here https://images.squarespace-cdn.com/content/v1/634c84b47077dc020baabccb/1675838307006-5935ZFVOOLPTIK4X0BFR/Ritz+%26+Escoffier.jpg The Latest - 3 Books for Food Lovers - Ritz & Escoffier, by Luke Barr Luke Barr has blessed the culinary writing world with a storied account set in the early 20th century about the rise of hotelier César Ritz and Chef Auguste Escoffier. Together, these two hospitality savants are credited with creating a new vision of luxury dining and travel the world had never seen before. Barr unveils the meticulous attention to detail and innovation both Ritz and Escoffier brought to their craft, and how their work combined to create a guest experience that would influence the hospitality industry for decades. Food-lovers will particularly enjoy reading about the immaculately detailed, multi-course dinners Escoffier regularly created for his most esteemed patrons. – Buy Here https://images.squarespace-cdn.com/content/v1/634c84b47077dc020baabccb/1675838306078-6M46Q8YPDTXNDD8M2R16/A+Cooks+Tour.jpg The Latest - 3 Books for Food Lovers - A Cook’s Tour, by Anthony Bourdain Almost everyone knows of Kitchen Confidential, Bourdain’s epic, no holds barred account of New York City’s restaurant scene, which rocketed him to the upper echelon’s of food writing stardom. Going beyond the concrete jungle of the Big Apple, A Cook’s Tour offers readers richly detailed accounts of Bourdain’s global travels and dining experiences as he searches for the perfect meal. Bourdain’s notorious wit and sardonic commentary fill the pages, along with a consistent thread of profound appreciation for his hosts and the meals he shares with them. This book is a perfect read for anyone inspired by culinary-focused travel and serves as a great reference for anyone in need of motivation to go beyond their comfort zone in search of their next great meal. – Buy Here https://www.gastronomer.online/thelatest/les-halles-de-lyon-paul-bocuse-is-a-gastronomic-wonderland monthly 0.5 2024-08-01 https://images.squarespace-cdn.com/content/v1/634c84b47077dc020baabccb/1674093791162-KZGHPIDYQRV811ZO7H8Z/DSC00239.JPG The Latest - Les Halles de Lyon Paul Bocuse is a Gastronomic Wonderland https://images.squarespace-cdn.com/content/v1/634c84b47077dc020baabccb/1674093791314-Z54R67X7T89V2TFHL72U/DSC00262.JPG The Latest - Les Halles de Lyon Paul Bocuse is a Gastronomic Wonderland https://images.squarespace-cdn.com/content/v1/634c84b47077dc020baabccb/1674093821144-A7V97WCBEKX4LC093H21/DSC00337.JPG The Latest - Les Halles de Lyon Paul Bocuse is a Gastronomic Wonderland https://images.squarespace-cdn.com/content/v1/634c84b47077dc020baabccb/1674094254974-JNFUTU1VSZCT32FWCP18/DSC00310.JPG The Latest - Les Halles de Lyon Paul Bocuse is a Gastronomic Wonderland https://images.squarespace-cdn.com/content/v1/634c84b47077dc020baabccb/1674094270095-88QF0XTDCPPW2IHUDK31/DSC00250.JPG The Latest - Les Halles de Lyon Paul Bocuse is a Gastronomic Wonderland https://images.squarespace-cdn.com/content/v1/634c84b47077dc020baabccb/1674094283654-YJ5XBFK889IDZZOGITJM/DSC00314.JPG The Latest - Les Halles de Lyon Paul Bocuse is a Gastronomic Wonderland https://images.squarespace-cdn.com/content/v1/634c84b47077dc020baabccb/1674094284506-GOKSGOKBUHWLRERUAX9B/DSC00316.JPG The Latest - Les Halles de Lyon Paul Bocuse is a Gastronomic Wonderland https://images.squarespace-cdn.com/content/v1/634c84b47077dc020baabccb/1674094269106-UX472WW8XIXQ85XDTIA6/DSC00289.JPG The Latest - Les Halles de Lyon Paul Bocuse is a Gastronomic Wonderland https://images.squarespace-cdn.com/content/v1/634c84b47077dc020baabccb/1674094251798-XENJF91XME3B0I2YMREB/DSC00312.JPG The Latest - Les Halles de Lyon Paul Bocuse is a Gastronomic Wonderland https://images.squarespace-cdn.com/content/v1/634c84b47077dc020baabccb/1674094301632-99HVMW8RONGDU4972G1A/DSC00317.JPG The Latest - Les Halles de Lyon Paul Bocuse is a Gastronomic Wonderland https://images.squarespace-cdn.com/content/v1/634c84b47077dc020baabccb/1674094308572-U2V1YARZLI1GZGDRHO2K/DSC00324.JPG The Latest - Les Halles de Lyon Paul Bocuse is a Gastronomic Wonderland https://images.squarespace-cdn.com/content/v1/634c84b47077dc020baabccb/1674094320933-4038RE0PVYAPOG0Y2GFP/DSC00325.JPG The Latest - Les Halles de Lyon Paul Bocuse is a Gastronomic Wonderland https://images.squarespace-cdn.com/content/v1/634c84b47077dc020baabccb/1674094331646-U8BRLHKF6YFEYMQ0I9BQ/DSC00326.JPG The Latest - Les Halles de Lyon Paul Bocuse is a Gastronomic Wonderland https://images.squarespace-cdn.com/content/v1/634c84b47077dc020baabccb/1674094334669-DZ2ORHBGMTQOP7PJ56E4/DSC00330.JPG The Latest - Les Halles de Lyon Paul Bocuse is a Gastronomic Wonderland https://www.gastronomer.online/thelatest/an-ode-to-kansas-city-bbq monthly 0.5 2023-02-21 https://images.squarespace-cdn.com/content/v1/634c84b47077dc020baabccb/6356f0bf-f2c9-4d2f-b7fd-41f1e930468b/IMG_1910.jpg The Latest - 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