A Sneak Peak at the International Chefs Congress – With 2008's Rising Star Chefs
What are the best young chefs saying about their success? You may get
to eat at their restaurants, but you don’t often get to hear what these
Star Chefs say to their peers. Or in some cases, what they don’t say.
This year’s International Chefs Congress arrives in town this Sunday with chefs from around the world.
The three-day symposium will be held at the Park Avenue Armory.
Here’s a sneak peek at what 2008’s Rising Star Chefs will be discussing…
Chef Gavin Kaysen – Cafe Boulud
Humility aside: what do you think the secret to running a successful kitchen is?
I
think the secret is more then just one thing, but a perfect combination
of integrity, organization and most importantly, adaptation. There are
a million things going on everyday in a chefs life and if you are not
organized and able to adapt to this ever changing world, you are
already behind. I have a saying “Messy station is a messy mind” as a
chef you have to apply that to ever aspect of your kitchen. You need
everything around you to be set up and ready to go, and then you are
more likely to succeed.
What distinguishes you from hundreds of other chefs trying to make it in New York?
Great
question, I think that one thing that may separate me is that I am not
from New York, I did not train here and was brought in a very high
level, right away you have your haters and lovers, but at least you
know where you stand and there is no bullshit. Which to me was
difficult to accept at first, but at the end of the day I know I have
more to prove to myself then to the others.
If you could do it all again, what is the one thing you would’ve done differently?
Nothing at this point, I feel that I have gone where I have had to and I am going to go where I plan to.
Chef Neil Ferguson – Allen & Delancey
Humility aside: what do you think the secret to running a successful kitchen is?
Confidence
and trust in your ability,sensibility, team and menu. Attention to
detail. Treating your team as people, so they perform to the max…you
get the best out of them. Instilling discipline, pride and respect in
them.
Cannot
pinpoint one thing but would say I’m a big believer in cooking food
that my guests will eat and enjoy. I hope they are torn between what to
choose when they read the menu. If they are, I’ve done my job and the
menu is balanced. I spend a lot of time on that.
If you could do it all over again, what is the one thing you would do differently?
I would have eaten a lot more of my own food, then ripped it apart in terms of mouthfeel, balance, flavor pairings etc.
Sommelier Ania Zawieja – Fiamma
Humility aside: what do you think the secret to running a successful wine program is?
I
think that developing great relationships with wine makers and people
in the trade of wine will always make you successful. As far as day to
day restaurant routine, involving your staff into the wine program and
giving weekly wine classes.
What distinguishes you from hundreds of other sommeliers trying to make it in New York?
The
key is being humble and approachable. From a guest point of view, wine
is intimidating and it is my job as a sommelier to make it fun.
If you could do it all over again, what is the one thing you would do differently?
I would work in a couple vineyards and learn how to make wine before going into the restaurant business.
Chef Anne Burrell – Centro Vinoteca
Humility aside: what do you think the secret to running a successful kitchen is?
A sense of humor.
What distinguishes you from hundreds of other chefs trying to make it in New York?
I use more salt.
If you could do it all over again, what is the one thing you would do differently?
Every
life choice you make becomes a fabric of who you are. I don’t think
I’d do anything differently. If I had, I wouldn’t be who and where I
am today.
Yoshinori Ishii – Morimoto
Humility aside: what do you think the secret to running a successful kitchen is?
I believe that the restaurant business is a harmony of
food, service and price. First of all, a successful restaurant should
have great food, but informed service is as important as the quality of food.
Price and value need to be in tandem with food and service.
What distinguishes you from hundreds of other chefs trying to make it in New York?
Although I don’t know what distinguishes me from others, “persistence,”
“challenge” and “curiosity” may be the three keys that keep
me going.
If you could do it all over again, what is the one thing you would do differently?
I don’t think that I would change anything; I am very
content with the path I am on.
Mixologist Somer Perez – Royalton
Humility aside: what do you think the secret to running a successful kitchen is?
A
successful kitchen is run from having a clear idea of the vision and
DNA of what the restaurant is, and never veering from the ethos. No
restaurant is or will be successful in this city of fierce diners
without knowing what you bring to the table, especially with a dining
experience. There are a thousand places to go-know why yours is the
best option.
What distinguishes you from hundreds of other mixologists trying to make it in New York?
My
commitment to excellence and dedication to fresh and exciting cocktails
while never dumbing-down the guest. At the end of the day, it’s
pleasure and I am here to provide it. Chefs work while the world
celebrates. I am distinguishing because I am having as much fun as you
are.
If you could do it all over again, what is the one thing you would do differently?
I would have loved to have opened a speakeasy before they were so obvious.
For more information and the schedule, visit:
Star Chefs
Grub Street
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