![]() Eater New York reported back in the fall that the celebrity chef’s restaurant, known for its Kentucky hot brown, would be closing due to a new lease and “prohibitively costly” renovations. I’m excited to see what happens next.Bobby Flay’s Midtown West American bistro Bar Americain serves it last meals today. From the contemporary S outhwestern cuisine of Mesa Grill, to the the French-inspired American Brasserie menu of Bar Americain, the salty allure of Mediterranean ingredients at Bolo (and later Gato), a fresh approach to South Jersey Surf and Turf at Bobby Flay Steak, and a kitchen of new discovery that put South American chiles and peppers on my paint brush and fish as my canvas at Shark in Las Vegas: each has been a labor of true love and inspiration. Over the years, I’ve been able to play out my culinary dreams like an artist - approaching concepts that were speaking to me at that very moment. ![]() They outfitted me with the confidence I needed to take my own shot. ![]() That formal education and a three year stint with Chef Jonathan Waxman in the mid to late ‘80’s are the two experiences I point to most when reflecting about how I got my start. I was a member of French Culinary Institute’s first graduating class of 1984 and it was there I learned the fundamentals I so needed. Over three decades ago, with my GED in hand and a helping hand from a most generous restaurateur, I set out to learn a trade.
0 Comments
Leave a Reply. |
Details
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |