Rocco DiSpirito

Rocco DiSpirito explains the importance of love in cooking.

on Aug 11, 2011

 

It wasn’t Valentine’s Day, but last night certainly felt like it. I am still trying to cool off. Ah,  if every day could be Valentine’s Day …

I welcomed to my kitchen three chefs with completely different backgrounds; hell, one wasn’t even an earning chef, but someone who just loves to cook (we should all be like her!) Let me introduce the trio:

Vicki Ferentino  is the owner of Soulfully Good Catering in New York City. She’s a self-taught chef/caterer who does a lot of huge, up-to-600-guest parties. She had to start cooking at age nine because her parents didn’t cook. That tells me she’s a real survivor. Her signature dish was a Buttermilk Fried Chicken Salad with Maple and Mayonnaise Dressing that I found intriguing. I mean, who combines maple syrup and mayonnaise? I like my maple syrup on buttermilk pancakes, not in my mayonnaise. (Plus, it was a visual disaster… if something looks that bad, you don’t want to taste it, but I had to, or it wouldn’t be fair to cast it out on looks alone. OK, that goes for life too: you can’t judge a book by its cover.) And to prove the truth of that well-worn cliché, Vicki’s dish was over-the-top delicious.

My second chef was Chris Thompson, Executive Chef who has worked in fine dining for more than 10 years in Minnesota. He currently hangs his chef’s hat at Smack Shack and has apprenticed under a lot of award-winning chefs. Chris is a “chef of the people.” He does the whole food truck thing where he sticks his head out the window and cooks great stuff at food fairs. 

But not dishes like the fois gras he was cooking for me. I got a whiff of it. Jeez, I concluded it had been around for a long time. It didn’t make me feel better when he said it had to be in a suitcase to get here. I wasn’t feeling very hungry after hearing that remark. Well, his full dish was pancake with fois gras, quail eggs, Serrano ham, and blueberry gastrique. It was a very indulgent and gorgeous-looking, but certainly not a breakfast you’d get at the local pancake shop, that’s for sure. But if you can get this in your town, let me know. OK, I ran my finger over the squiggle of gastrique and licked it. I said  “wow,” but what I really meant was “yuck.” It wasn’t balanced well against the strong flavors of the fois gras and eggs. On second thought, if your local pancake restaurant serves this dish, don’t call me.

Here is the most interesting entry in our signature challenge: Yuki Tsutsui, an investor relations professional with Avenue Capital. She’s a financier who loves to cook! I was freakin’ blown away by her willingness to come to the loft to compete. I am a huge believer in all of us learning to cook at home more often. I don’t care if you heat up tea in a microwave or slap together a peanut butter and jelly sandwich, you can cook. Hell, don’t get me started, but I think it’s healthier to cook at home, more satisfying, and definitely more economical -- and that’s coming from someone who has been a partner and executive chef in several restaurants. OK, let me jump off my soapbox with a thud, and say Yuki did something very creative and original. In fact, I’ve never seen such a feat before. Her signature dish not only told me how she cooks, it also told me so much about her heritage. She is Japanese with a Venezuelan background, so she prepared a fish taco called a JapaZuelan fish taco. It defined her persona from so many different points of view. BUT, yes there is always a “but”... the flavors of the fish (cod) didn’t combine well with the tomatillo sauce. Yuki flunked Sandwich 101, and she was eliminated. My final advice to her was: Hey, if you love cooking this much, get some formal training. If she takes my advice, I think we’ll see her in the next generation of celebrity chefs.