There are many affordable places to eat, so many local ingredients to explore. Best bang-for-the-buck food trip-where would you go and why? I love Charleston, South Carolina. I am always looking for an excuse to go to New Orleans. Willie Mae's Scotch House in New Orleans. I want to immerse myself in an unforgettable carnivore moment and I would happily put myself in this restaurant’s hands to get there. I would love to eat her cooking! Joe Beef in Montreal, Canada. I admire so much what Anne Sophie Pic has achieved in France. Name three restaurants you are dying to go to in the next year and why? Madison Pic de Valence in France. I love mixing them with tomatoes, making jam and even pairing them with poultry, like duck and braised chicken thighs. What is your current food obsession? I am currently obsessed with fresh gooseberries. You can candy or salt the skin and use the flesh to make anything from jam to vinaigrettes. What is the best bang-for-the-buck ingredient and how would you use it? I would have to say lemons. That's something I practice from time to time to make it a part of my comfort zone. I tend to make mine too egg-y instead of trusting the flour. Is there a culinary skill or type of dish that you wish you were better at? I’m really French-trained, so I guess I always wish I had a better hand with fresh pasta dough. What's the most important skill you need to be a great cook? Aside from basic knife skills, I think butchering is very important. My mom cooked a lot from it while I was growing up. So far, my favorite is Dione Lucas’s The Gourmet Cooking School Cookbook, for the recipes and the menus. He also did something far more valuable: He gave me the confidence to believe in myself and in my desire to become a chef. He taught me so much about vegetables in particular. The most significant so far has definitely been Guy Savoy. Who is your food mentor? What is the most important thing you learned from him/her? I have had many mentors. My exploration of baking led to a love affair with savory food. I kind of couldn't believe it worked! Make the batter, bake and magic. The first thing I ever made was the coffee cake. I would wake up and consult the Fannie Farmer cookbook. What was the first dish you ever cooked yourself? As a kid, my parents slept late a lot. My mom made classical French food and a lot of American items. Cooking Chinese food was one of his favorite hobbies. My father made varied Italian dishes and some Chinese dishes. My parents were a critical part when I was growing up. F&W Star Chef » See All F&W Chef Superstars CHEF: Alexandra Guarnaschelli RESTAURANTS: Butter (New York) EXPERIENCE: La Butte Chaillot (Paris) Restaurant Daniel (New York) Patina (Los Angeles) EDUCATION: Barnard College, La Varenne Who taught you how to cook? What is the most important thing you learned from him or her? I consider myself a perpetual student of cooking and many people have contributed to my learning process.
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