#chef profile

[northforker1]

Meet the Chef: Q&A with Kal Dellaportas of Six Three One

[yummyruby]

Chef Profile - David Chang

In a mere five years David Chang went from being a relatively unknown chef to having a few of the most popular and highly acclaimed restaurants in the world. His blend of Korean-American cooking, reasonable prices, and small dining rooms have made him a legend in international culinary circles. His obvious schism from traditional fine dining (which he is student of, working at Café Boulud) is one of the reasons he was able to build an such a successful brand. 

Restaurants owned and operated by David Chang:

Momofuku Ssäm bar, New York (photograph via NY Times above)

Momofuku Noodle bar, New York 

Má Pêche, New York

Momofuku Ko, New York

Momofuku Milk Bar, New York

Booker and Dax, New York 

Seiōbo, Sydney 

Momofuku Noodle Bar, Toronto 

Takai, Toronto 

Daishō, Toronto

Shōtō, Toronto 

Follow David on Twitter

[yummyruby]

Chef Profile - Marcus Samuelsson

Marcus Samuelsson brings a refined Scandinavian flare to American cuisine. His latest project Red Rooster, which opened in 2010, has drawn food lovers from all around the world to Harlem to savoir his original take on comfort food. 

Other restaurants owned and operated by Marcus Samuelsson:

Ginny's Supper Club, New York

American Table Cafe and Bar, New York

American Table Brasserie and Bar, Stockholm

Norda Bar and Grill, Gothenburg

Marc Burger, Chicago & California 

Follow Marcus on Twitter

[atelier-populaire]

Albert Roux - Atholl Hotel [Scotland]

+ The bit about simplicity just made my day

[weeatbeirut-blog]

Chef Profile: Bilal Attar

Chef Bilal Attar is the creator of the (in)famous Speakeasy burger and other indulgences. WeEatBeirut sat down with him at the bar and discussed his passions, his aversions, and of course, booze.

How’d you get into food?   It was a hobby, it was the first thing I ever did. While I was a child I used to play in the kitchen all the time. I grew up with food and food grew on me. The first word I said was minanu. (What?) McDonalds! Everytime I saw the big M I started jumping. My second word was labneh and my third was mom.   When did you start cooking at Speakeasy?   Ever since they opened   What’s your favorite thing on the menu?   That’s a trick question. The menu was made out of my favorites. I’ll say the trio sliders.   What’s your favorite thing to cook?   Pasta.   You cook at a bar. How does alcohol factor into your food?   I’m not drunk! Since I’m known for my twisted fusion food, alcohol has contributed a lot. I had mixed and mashed a lot of alcohol into my recipes, so I ended up working in a bar. It was by choice. The alcohol came before I worked in the bar as part of my secret ingredients and hidden flavors.   How do you rep your day3a?   I don’t have a day3a, I’m from Texas! The heat in the texmex shows up in the food. If you can’t stand it don’t eat it.   If you had to pick a meal that embodies your personality what would it be? What is chef on a plate?   That’s a trick question. I would say waraq 3aynab (stuffed vine leaves). You spend the whole day making them and rolling them and cooking them with pleasure and you put your heart and soul into them and they grow up. And then each one, when you eat it, everything stops for a second while you chew it and then you have another one and you have another one of those moments. When you see people eat waraq 3aynab they’re humming and that for me is happiness.   Thoughts on pork?   It makes things yummy if you don’t tell anyone.   What will you not eat, ever, under any circumstances?   Seafood because I’m allergic to it.   How do you like your steak cooked?   Well done.   Favorite restaurant in Lebanon besides Speaks?   If you’ve lost me you’ll find me at McDonalds. I’m addicted to McDonalds, I have to eat it every day.   White or brown meat?   White.   Sauce or no sauce?   Sauce.   Wet or dry?   Wet.   Let’s play word association. Tell us the first thing that comes to your mind when you hear:   MAYONNAISE: EW.   BRATWURST: No comment.   TOUM: Can’t have enough of it.   ASIAN: Short.   AL DENTE: Perfection.   What have you got planned for the future?   I want to publish my book, Cooking With A Touch of Glam. It’s an upscale cooking book that shows you how to cook with style. You learn how to make fancy meals – or at least meals that look fancy - with simple things. Presentation, presentation, presentation.   Second, I want to start doing cooking lessons in Beirut for executive women. Sometimes we have those businessmen traveling and their wives are bored at the hotel all day and so come along learn how to make a meal.