Inside the Kitchen: Seven Questions with Stubborn Seed's Jeremy Ford

The article presents a Q&A session with Alsatian chef Gabriel Kreuther, who operates a two-Michelin-starred restaurant. The interview covers various aspects of his culinary perspective, personal preferences, and professional aspirations. Kreuther discusses his ideal 'deserted island meal,' which would include foie gras, caviar, and high-quality Bordeaux and Burgundy wines. He recounts a poignant childhood food memory involving foie gras with truffles at Easter, where he sought out the black truffle dots from family members. Another significant memory is making tarte flambée with his father in a wood-burning oven. These memories highlight the early influence of traditional Alsatian cuisine and family on his culinary journey. Kreuther redefines 'fine dining' by emphasizing 'good dining' over exclusionary concepts. He believes that anyone who appreciates good food should feel welcome, regardless of formal attire. He points out that the culinary world, like art and music, must evolve, noting a shift from molecular gastronomy back to valuing authentic, product-focused cooking where the origin of ingredients is understood. He is against the idea of fine dining being inaccessible or intimidating. Regarding his restaurant goals, Kreuther reveals plans to open two new establishments in Hudson Yards. One will be a more casual, brasserie-style venue featuring an open kitchen with counter seating and a wood-burning fire. The second will be a café focusing on high-quality breakfast and lunch items, with a particular emphasis on eggs prepared expertly. These ventures reflect a desire to offer diverse dining experiences while maintaining his commitment to quality. When asked about restaurants on his bucket list, he expresses regret about not having had the opportunity to dine at the renowned El Bulli. His culinary philosophy centers on highlighting and doing justice to the product, avoiding over-manipulation. He stresses the importance of sourcing ingredients responsibly, recognizing the chef's role in ecosystem sustainability, and educating younger generations on utilizing products fully. For comfort food, Kreuther enjoys simple pleasures such as a tomato, Camembert cheese, a glass of red wine, and a crunchy baguette. Another comfort item is a can of sardines in olive oil, where he replaces the olive oil with salsa from Trader Joe’s and eats them with a fork. These preferences showcase a balance between sophisticated ingredients and unpretentious, accessible foods. The interview provides insights into the philosophy and personal tastes of a celebrated chef. #ChefInterview #GabrielKreuther #MichelinStarChef #AlsatianCuisine #FineDining #CulinaryPhilosophy #RestaurantGoals #ComfortFood

This article presents an interview with Michael Cimarusti, the chef and co-owner of the three-Michelin-star restaurant Providence in Los Angeles. Cimarusti, who has over two decades of experience in the culinary field, shares his perspectives on various aspects of fine dining, personal culinary memories, and his aspirations for Providence's future. The interview delves into his definition of fine dining, emphasizing the importance of service, experience, and comfort over just great food. He highlights that fine dining should offer an escape and leave guests feeling pampered. Cimarusti recounts his most poignant food memories, including a formative experience at The Forager House, a fine dining restaurant in rural New Jersey, where he was captivated by the kitchen at a young age. He also recalls dining experiences with his parents, where he first encountered dishes like Oysters Rockefeller, sparking his appreciation for sophisticated cuisine. Additionally, he cherishes memories of his Italian grandmother's home cooking, particularly her pasta, chowder, and clam cakes, and the elaborate, all-day Sunday dinners with his New York Italian family, which deeply influenced his passion for cooking. Regarding his professional goals, Cimarusti expresses a desire to foster growth and evolution at Providence, envisioning it as a training ground for young chefs. He emphasizes empowering his long-term team members to collaborate on the menu and contribute creatively. At 55, he is also focused on succession planning for the restaurant, aiming to ensure its legacy continues, potentially with his current team leading the way, as he and his partners have invested over 20 years into the establishment. The chef shares his restaurant bucket list, which includes revisiting Noma in Copenhagen, exploring new restaurants in London, and experiencing the seafood in Hong Kong and authentic Thai food with his friend Andy Ricker in Thailand. He also expresses a desire to spend more time in Seoul, Korea, and extensively travel through Japan, particularly Hokkaido and Kyoto, ideally after retirement, to simply wander and eat without a fixed itinerary. Cimarusti's cooking philosophy centers on celebrating the natural perfection of ingredients, especially seafood. He believes in finding the "one perfect spot" where an ingredient shines and presenting it with minimal intervention, avoiding over-complication that can obscure its natural flavor. He advocates for restraint, allowing the ingredients to speak for themselves, and focusing on balance to enhance rather than overpower the inherent qualities of the food. His comfort food is consistently pasta, which he prepares when feeling unwell or cooking for himself. He enjoys both simple red sauces, sometimes with Italian sausage or braised pork, and more elaborate dishes like Marcella Hazan's Bolognese, or even a basic aglio e olio, considering pasta the perfect canvas for comfort. Finally, Cimarusti highlights the collaborative nature of Providence, stressing that it is an assembly of ideas from many talented individuals, not just his own. He specifically mentions the contributions of Chef de Cuisine Tristan Aitchison, Sous Chef Danielle Peterson (who runs the fermentation program), Chef Regina Spiritu, and Pastry Chef Mac Daniel Dimla. He praises Dimla's bean-to-bar chocolate program, noting its uniqueness in the U.S., and expresses immense pride and gratitude for his team, acknowledging that their collective talent significantly contributes to the restaurant's success and reputation. #MichaelCimarusti #ProvidenceRestaurant #FineDining #MichelinStar #ChefInterview #CulinaryPhilosophy #FoodMemories #RestaurantLegacy #LosAngeles

The blog post presents an interview with Chef Mei Lin, a Top Chef winner and James Beard Award–nominated chef, covering seven questions about her culinary journey, philosophies, and preferences. Lin reflects on her 'deserted island meal,' choosing Hainan chicken and rice, specifically highlighting an exceptional soy sauce chicken from HK Barbecue Master in Vancouver, emphasizing its perfection when executed well. A significant part of the interview delves into Lin's most poignant food memory, which revolves around her childhood experiences with her grandfather. He played a pivotal role in sparking her interest in food and cooking. She fondly recalls grocery shopping trips to an Asian grocery store in Michigan, Viet Wah, where she was introduced to new smells and ingredients, like live crab and plantains, which she initially mistook for bananas. These early experiences, traveling 30 minutes from Dearborn, Michigan, with her grandfather, are highlighted as formative and cherished memories that shaped her culinary path, noting that her parents still frequent the same store. Lin defines fine dining as a combination of exceptional service and masterfully presented food within an elegant setting. Regarding her restaurant aspirations, she expresses a deep affection for the restaurant industry, particularly the energetic atmosphere of active service. While she states she will never dismiss the possibility of opening more establishments, her current focus remains on her existing projects. She also shares a personal restaurant bucket list item: Etxebarri. Lin is drawn to its philosophy of simple ingredients cooked to perfection over an open fire, a cooking method she admires and wishes to experience firsthand in a restaurant context. Her cooking philosophy is centered on an uncompromising commitment to quality and authenticity. She advocates for being 'unapologetic' about the food served, prioritizing the use of the best possible ingredients to produce exceptional dishes. Finally, Lin reveals her ultimate comfort food: soup. As she has matured, her appreciation for a well-made bowl of soup—whether a brothy concoction, a hearty stew, or congee—has grown, describing it as the perfect dish to enjoy while relaxing at home. #MeiLin #ChefInterview #FineDining #FoodMemories #CulinaryPhilosophy #RestaurantIndustry #ComfortFood

Eric Bost, a San Diego-based chef, has significantly influenced Carlsbad's dining landscape since 2020 by overseeing Jeune et Jolie and Campfire, and subsequently establishing Wildland and Lilo. His culinary endeavors have garnered Michelin recognition, and in an interview, he delves into his foundational experiences, his culinary philosophy, and the ongoing motivations that drive his work. Bost's ideal 'deserted island meal' centers around quality and simplicity, specifically a steak or fish prepared over an open flame. He also highlights his affinity for East Coast summer produce, including corn, cucumber, and watermelon. A particularly poignant food memory for Bost dates back to his childhood at age 12, when he was wrapping baked potatoes at his grandparents' restaurant. He recalls being captivated by the vibrant energy of the team and the bustling atmosphere. He also cherishes the moments during restaurant openings, such as with Auburn, when a full dining room and a thriving kitchen coalesce, creating an environment where guests visibly enjoy his food. For Bost, fine dining is synonymous with celebration. It represents a celebration of ingredients, an immersive experience, and a journey of discovery for guests, characterized by deliciousness and a touch of indulgence. From the perspective of a chef and restaurateur, he views it as a responsibility to innovate and create distinctive dining experiences. His primary restaurant objective is continuous daily improvement across all operational details. Bost emphasizes the inherent challenge and reward in starting each day with a clean slate, aiming to surpass previous achievements. He also prioritizes maintaining an energized and engaged team, fostering an environment where staff feel joyful, curious, challenged, and professionally developed. A long-term ambition for Bost includes establishing a farm, which he believes would foster a more profound and interconnected ecosystem for his culinary work and enhance storytelling within the broader community. He aims to spotlight the contributions of partners like local farmers and ceramicists who craft the tableware for his restaurants. Regarding his restaurant bucket list, Bost expresses a strong desire to visit César in New York, having missed the opportunity to dine at its last iteration. Asador Etxebarri and Plénitude in Paris are also high on his list. He eagerly anticipates Noma's planned pop-up in Los Angeles and has heard commendable reports about Alchemist. His cooking philosophy is rooted in being product-driven, emphasizing vibrant, fresh ingredients, innovative flavor combinations, and ultimately, delicious outcomes. A significant aspect of his approach is 'a la minute' cooking, involving extensive preparation and team setup to ensure ingredients are handled at the last possible moment before serving, thereby preserving their pristine and lively flavors. He actively seeks out interesting sources of acidity to elevate his dishes. Finally, Bost's comfort food is his paternal grandmother's chicken casserole. He has adapted this tradition for his family, creating a chicken pot rice for his son, Ethan, who prefers rice over a traditional pot pie crust. This adaptation reflects a blend of personal history and responsiveness to family preferences. #ChefInterview #EricBost #FineDining #CulinaryPhilosophy #RestaurantManagement #MichelinRecognition #CarlsbadDining #ChefLife #FoodMemory

Lee Wolen, a star partner within the Boka Restaurant Group since 2014, has successfully maintained Boka's Michelin star through his refined approach to American cuisine. Beyond Boka, he has expanded his culinary ventures with acclaimed concepts in Chicago and Florida, with plans to open a restaurant in Nashville. Wolen shares insights into his culinary journey, including his preferred 'deserted island meal,' his most significant food memory, and his definition of fine dining. Wolen's choice for a deserted island meal is hand-pulled noodles from Xi’an Famous Foods in New York, a dish that holds nostalgic value due to its unique texture, spice, and his initial encounter with it in 2008. His most poignant food memory dates back to a meal at Meadowood in Napa, which he describes as a 'bachelor meal' with his cousin. This experience was particularly impactful due to Meadowood's strong sense of place, with all ingredients, from farms to fresh seafood, sourced locally. For Wolen, fine dining is synonymous with discipline, refinement, and making necessary sacrifices to achieve culinary excellence. He views it as akin to playing a high-level sport, emphasizing that it requires a certain type of individual and a demanding, disciplined approach. His professional aspirations include continuous expansion and growth, not solely for personal gain, but to foster opportunities for his team members. He aims to cultivate talent within his organization, enabling promotions to positions like chef de cuisine as new establishments open. Wolen's restaurant bucket list features renowned establishments such as Frantzén in Stockholm, the former Noma, and The French Laundry. He is drawn to restaurants that exhibit a profound sense of place and a focused culinary vision, especially those where chefs demonstrate innovative and pioneering approaches to food, like René Redzepi's use of local foraging. His culinary philosophy centers on minimal manipulation of ingredients, emphasizing flavors that are familiar and comforting. He focuses on highlighting the natural essence of ingredients like roasted chicken or tomatoes, enhancing them with balanced applications of salt, acid, and fat. Simplicity, balance, and texture are the foundational pillars of his cooking style. When it comes to comfort food, Wolen gravitates towards noodles and dumplings, a preference deeply rooted in his upbringing with Chinese cuisine. Living near a vibrant Chinatown in Cleveland has further deepened his appreciation for the artistry of handmade noodles and dumplings, particularly the vast array of flavors found in their sauces and broths, which he prefers over more common dishes like kung pao chicken. #LeeWolen #BokaRestaurantGroup #MichelinStar #AmericanCuisine #FineDining #ChefInterview #CulinaryPhilosophy #FoodMemories #RestaurantExpansion #ChicagoDining

This article presents an interview with Chef Tyler Akin, chef-partner of Bastia in Philadelphia, covering various aspects of his culinary philosophy, personal preferences, and professional aspirations. Akin's career path is highlighted, showcasing his diverse experience across Southeast Asian noodles, Mediterranean flavors, and French techniques, which inform his approach to cooking at Bastia, a restaurant inspired by Corsican and Sardinian cuisine. The interview structure follows a question-and-answer format, addressing seven key areas of interest. Regarding his 'deserted island meal,' Akin selects a bowl of shaved noodles in a spicy Sichuan-style beef stew with chili oil and pickled mustard greens, indicating a preference for robust and flavorful dishes. His most poignant food memory revolves around his Southern grandmother's meals in Baltimore. She created a sense of abundance from limited resources, featuring cornbread as a centerpiece alongside ham, steaks, fried chicken, and 'grammy beans'—green beans cooked with ham hocks. He also recalls her macaroni salad, noting her intuitive cooking style, which he has adopted in his home kitchen. When defining 'fine dining,' Akin emphasizes it as a 'feeling' rather than a rigid set of criteria. While acknowledging traditional trappings like bespoke ceramics and formal service, he prefers a more casual approach, citing restaurants such as Les Enfants du Marché in Paris and Rosetta in Mexico City as examples of places where he experienced genuine fine dining, characterized by attention to detail, precise food, and consistent quality, despite their informal settings. Akin outlines his restaurant goals and dreams for Bastia, expressing a desire for Michelin recognition and a James Beard Award. He aims for Bastia to become a lasting institution in Philadelphia, remaining relevant and exciting for at least 15 years. His restaurant bucket list for future visits includes Vern’s in Charleston, Rolf and Daughters in Nashville, Asador Etxebarri in Basque Country, Al Gatto Verde in Modena, and BRAT in England, indicating an interest in a range of international and regional dining experiences. His food and cooking philosophy centers on 'good ingredients with minimal intervention,' avoiding overly progressive techniques. He believes in making food appear natural on the plate, focusing on removing components rather than adding them, and fostering collaboration within his team. Finally, his comfort food is pasta, encompassing chewy noodles, shaved Sichuanese noodles, and semolina pasta, which evokes memories of his grandmother's chicken and dumplings, linking back to his earlier discussion of cherished food memories. The interview collectively offers insights into Chef Akin's culinary identity, influences, and vision for his restaurant. #ChefInterview #TylerAkin #BastiaPhiladelphia #FineDining #CulinaryPhilosophy #ComfortFood #RestaurantGoals

Chef Suzanne Cupps, with two decades of experience in New York City's culinary scene, now spearheads her own restaurant, Lola's. Her venture is described as a deeply personal project, emphasizing quiet precision, seasonal produce, and subtle references to her Southern and Filipino heritage. The article explores Cupps' culinary philosophy, her aspirations as a chef and mentor, and the dishes that bring her the most satisfaction. When asked about her deserted island meal, Chef Cupps envisions any type of rice bowl featuring fish, such as poke, chirashi, or crab rice, complemented by fresh herbs. This preference highlights her appreciation for fresh ingredients and simple, yet flavorful, combinations. Her most poignant food memories are not centered on dining as a patron but rather on her experiences cooking on the line at restaurants like Annisa and Gramercy. She emphasizes that her career in cooking was initially driven by the environment and the passion within the kitchen, rather than a specific love for food itself, underscoring the communal and intense nature of professional cooking. For Chef Cupps, fine dining transcends superficial aesthetics, focusing instead on a meticulous and thoughtful approach to service, food, and beverages. She believes that Lola's, despite not having the traditional finishes of some fine dining establishments, embodies this philosophy through its high-quality cuisine and expertly trained staff. This perspective redefines fine dining as an experience rooted in precision and care rather than ostentation. As a restaurant owner, Cupps' primary goal for Lola's is to establish it as a successful and impactful presence in New York. She aims to create a restaurant with a distinct point of view, supporting local farmers and sustainable sourcing. Her ambition extends beyond merely staying afloat; she wants Lola's to be a destination that patrons frequently return to due to exceptional service, beverages, and food quality. She acknowledges the competitive nature of the New York restaurant scene and is committed to maintaining high standards. Looking ahead, she hopes Lola's will be considered an important establishment in New York for years to come. Additionally, Cupps is dedicated to teaching and mentoring her staff, recognizing the importance of patience, training, and fostering an environment where both new and experienced team members can learn and grow. Her restaurant bucket list includes visiting establishments run by her friends, such as Birdie’s in Austin, Charlie’s in Napa Valley, and Birch in Milwaukee, demonstrating her commitment to supporting her peers in the industry. Chef Cupps' food and cooking philosophy is rooted in sourcing high-quality ingredients, particularly varieties of vegetables, grains, and heritage meats. She believes that exciting cooking comes from showcasing these ingredients, allowing the hard work of farmers to shine through. She achieves this by employing various techniques, unexpected flavor combinations, or surprising twists. Her comfort food choices include ranch dressing and, nostalgically, pancakes for dinner, a dish her mother occasionally prepared, highlighting a preference for savory and comforting items over overly sweet ones. Suzanne Cupps is further described as a chef whose style is rooted in New American cuisine, influenced by her Filipino and Southern heritage. Her approach is characterized by quiet intentionality, drawing from her fine-dining background, hospitality roots, and a deep respect for local ingredients. This blend of personal history and professional rigor defines her culinary identity at Lola’s. #ChefInterview #FineDining #RestaurantOwner #NewYorkCuisine #FilipinoInfluence #SouthernInfluence #SeasonalProduce #CulinaryPhilosophy #Mentorship

This article features an interview with celebrated chef Charles Namba of Camelia, who shares insights into his culinary philosophy, memorable food experiences, and future aspirations. Namba's deserted island meal consists of rice and his mother's Japanese yakitori with sweet soy sauce, highlighting a deep connection to his heritage and comfort food. His most poignant food memory dates back to his time at En Japanese Brasserie in New York, where he learned the professional art of dumpling making from Japanese chefs. These chefs became mentors, taking him to various culinary establishments to experience authentic Chinese hot pot and soup dumplings, profoundly influencing his gastronomic journey and providing a sense of community during his early career. Namba defines fine dining as a space for culinary experimentation, where chefs can push boundaries and innovate. While he appreciates this aspect, he also expresses a preference for more casual dining atmospheres, emphasizing that food should primarily be a fun and enjoyable experience. Regarding his restaurant goals, Namba contemplates two paths: creating smaller, intimate restaurants where he personally cooks everything or expanding by incorporating and opening multiple establishments, recognizing the value of a team-oriented approach for a larger vision. He is currently weighing these options for his future. On his restaurant bucket list, Namba mentions Addison in San Diego, a place he is keen to visit due to its widespread acclaim. His core food and cooking philosophy revolves around the belief that nature inherently makes food good, with chefs acting merely as facilitators to enhance its natural flavors. He advocates for simplicity, allowing ingredients to speak for themselves and preventing flavors from becoming muddled or lost. This approach underscores his respect for raw ingredients and their inherent quality. Finally, Namba's ultimate comfort food is a cheeseburger. He recalls his childhood affection for them and admits to indulging occasionally. He specifies his preferences: for a steakhouse burger, he desires ample sauce, cheese, and good bread, while for a backyard burger, he favors classic toppings like tomato, onion, and lettuce. This detail offers a relatable glimpse into the chef's personal tastes, contrasting with his professional fine dining environment. The interview concludes with a brief biographical note about Chef Charles Namba, highlighting his fusion of Japanese heritage and classical French training in his Los Angeles restaurants, Tsubaki, OTOTO, and Camélia. #ChefInterview #FineDining #CharlesNamba #CameliaRestaurant #CulinaryPhilosophy #ComfortFood #JapaneseCuisine #FrenchCuisine #LosAngelesDining