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Like many of you, the Top Chef episode "Snacks on a Plane" kind of fascinated us because we're ashamed to admit that we had no idea what went into conceptualizing, executing, and serving aircraft food -- often derided, rarely appreciated. But the times, they are a changin', and one of the people already making a difference is Chef Jimmy Canora of the Continental Congress of Chefs and owner of NYC Culinary Events, a special event and catering company. Chef Canora was kind enough to answer some of our questions and hopefully shed a little light on his culinary career, including his time at NYC's Tribeca Grill.
1. Why did you become a chef? Describe your culinary life before going to school.
I grew up in the family food business and started to prepare and cook food at 12 years old in my father's neighborhood supermarket and catering store. It...]]>
For our first Q&A we had the pleasure to speak with Alfred Portale, Chef and owner of Gotham Bar and Grill located in the heart of Greenwich Village in New York City. Among his many accomplishments, Portale was named the Best Chef in New York in 1993, and in 2002 Gotham received the James Beard Foundation Outstanding Restaurant Award. In 2006, he won the James Beard award and was named Outstanding Chef of the Year. We met with Portale in his four-time New York Times three-star restaurant:
Why did you become a chef?
I became a chef because I [had] early love for food. I saw cooking as a craft -- not really an art, but a craft. And I was very interested in art, and jewelry art, and construction, and design and painting and...]]>
