I’ve been shopping at Korin for many years... since 1999.
The steel in a Japanese knife is so delicate, so strong and
so sharp—there is nothing better. My knives are important
to me so I throw them on the stone every night to take care
of them. And though many chefs will say that the knife is an
extension of my hand, I feel a little bit different. The spoon
is an extension of our hand, but the knife is the tool that
lets us create. A sharp knife is very important… it will
enhance the food, while a dull knife will ruin it. I love the
Masanobu line… I just bought my first knife from this
exquisite collection. I hope to add to it!
When I was a kid, home sick from high school, I would watch
“Yan Can Cook” on television… and I was
intrigued - very much so - about cooking. I grew up in the
NY metropolitan area, so it wasn’t difficult to get
part-time jobs in restaurants while I was in school…
bussing tables, then in the back of the house. It was at a
catering company where I worked when I was in the eleventh
grade that the “love came through”… the
Chef there went to culinary school and I felt it. I wanted
it too.
I went to college and majored in Political Science and Black
Studies, and then, right after graduation, I got in my car
and headed for San Francisco and culinary school. I worked
at the Waterfront and then I begged for a job at the Fifth
Floor. I wanted to work in fine dining. And when I came back
to New York, I worked at Daniel, at Jean-Georges, then as
Neil Gallagher’s sous chef at Oceana.
I made another move... thanks to Alfred Portale, who tapped
me as Chef de Cuisine at Striped Bass in Philadelphia where
I stayed for 2 ½ years and was one of Food and Wine’s
Rising Stars.
The honors are wonderful and I’m grateful for them,
but to me the most important aspects of cooking and working
in the restaurant business is that I like making people smile.
I like making them happy. You touch someone you don’t
know with what you do in this profession. It’s terrific.
As is the ability to learn and experience and then pass it
on. I enjoy being able to educate and help people think about
what they’re doing.
I advise young chefs to train their palates; taste, taste
taste! Learn how texture and flavors affect your palate, and
how different things enhance each other. These are some of
the things I try to impart. And of course, have patience.
Success will come!
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