12/1/2023 0 Comments Pork loin fresh thyme recipesMy mom cooked a lot from it while I was growing up. So far, my favorite is Dione Lucas’s The Gourmet Cooking School Cookbook, for the recipes and the menus. He also did something far more valuable: He gave me the confidence to believe in myself and in my desire to become a chef. He taught me so much about vegetables in particular. The most significant so far has definitely been Guy Savoy. Who is your food mentor? What is the most important thing you learned from him/her? I have had many mentors. My exploration of baking led to a love affair with savory food. I kind of couldn't believe it worked! Make the batter, bake and magic. The first thing I ever made was the coffee cake. I would wake up and consult the Fannie Farmer cookbook. What was the first dish you ever cooked yourself? As a kid, my parents slept late a lot. My mom made classical French food and a lot of American items. Cooking Chinese food was one of his favorite hobbies. My father made varied Italian dishes and some Chinese dishes. My parents were a critical part when I was growing up. F&W Star Chef » See All F&W Chef Superstars CHEF: Alexandra Guarnaschelli RESTAURANTS: Butter (New York) EXPERIENCE: La Butte Chaillot (Paris) Restaurant Daniel (New York) Patina (Los Angeles) EDUCATION: Barnard College, La Varenne Who taught you how to cook? What is the most important thing you learned from him or her? I consider myself a perpetual student of cooking and many people have contributed to my learning process.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |