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Los Angeles Times
10 hours ago
- General
- Los Angeles Times
The secret ingredient you've been looking for all your life? It grows (practically) everywhere
'It's all about the fresh herbs,' he said, gazing into my eyes as he minced a pile of minuscule thyme leaves without glancing down. 'He' was my boyfriend, Henry, then the poissonier ('fish guy') at Lutèce, one of the most acclaimed restaurants in New York City at the time, and very French. We were at Henry's house in Bridgehampton, and he was making — of all things — tuna salad. Henry's tuna salad consisted of standard-issue canned tuna, Hellman's (a.k.a. Best Foods) mayonnaise, a spoonful of Dijon mustard, a squeeze of lemon juice, a few dashes of Tabasco, a big spoonful of sweet relish, finely chopped red onion and celery, kosher salt and, finally, the magic, the 'secret ingredient' we're all always looking for: fresh herbs! In this instance: thyme and Italian parsley. Fresh herbs are the unsung heroes of the kitchen that make your food sing. Woody herbs such as rosemary and thyme add a layer of flavor to roasted meats and other vegetables as well as to soups, stews and stocks. But the focus here and now, in the height of summer, is on soft herbs: those bright, sprightly greens with tender stems that you see locked up in plastic clamshells at grocery stores and piled abundantly at farm stands. They are the game changers. Each herb has its own story to tell, but collectively, these herbs, including (but not limited to) basil, parsley, mint, chives, tarragon, cilantro, dill, oregano, marjoram and chervil, can be used for a specific recipe, and they can also be used improvisationally and with creative abandon. I like to grab a fistful of whatever I have and cut them with scissors directly over whatever I'm making — a green salad, a salad of canned beans, or onto roasted vegetables or baked potatoes — or potatoes cooked in any way. You can finely chop them and stir them into mayonnaise or a vinaigrette. One of my favorite things to do is to make an herb-based condiment such as the Argentine chimichurri, or the bright, herbaceous French pistou or this spicy Asian, herby hybrid Sichuan chimichurri. During summer, when basil grows like a weed and is more fragrant than ever, classic basil pesto is a no-brainer. (I know people are getting all creative with pesto made with carrot tops and other greens, but have you ever tasted a carrot top? There's a reason pesto is made with basil.) A spoonful of any of those takes something simple, like grilled steak, chicken or fish to make into the kind of finished dish your friends will ask you the recipe for. Spoon the condiments into soup and you might never be able to have soup without a fresh herb condiment swirled into it again. And the good news is, this isn't like a $200-bottle-of-balsamic-vinegar kind of secret. Fresh herbs are cheap. Here in Southern California, with the exception of cilantro, which sprouts and goes to seed really quickly, and tarragon, which, like so many things French, has a reputation for being temperamental, fresh herbs are easy to grow year-round. Kathy Delgado, who owns the beloved Vintageweave (her interiors shop used to be on Third Street near the Grove; now she operates the business out of her home studio in Long Beach), has fresh herbs in charming vintage vessels throughout her French farmhouse-inspired garden. She swears by a mix of quality potting soil and chicken or cow manure. 'It only smells for a day,' she assures us. Once you've planted yours — or brought a bunch (or bunches) home from the market — the possibilities are endless. I am not a deft dill user, so I'm excited to try this Slow-Roasted Salmon with Dill and Lemon Salsa Verde. And since I'm all for maximum flavor with the least amount of effort (especially for summer meals), I appreciate the whole herbs added haphazardly over this Whole Grilled Branzino. And I love the way cilantro, mint and Thai basil leaves are added whole and abundantly, as if one of the 'lettuces,' to Sandy Ho's Napa Valley Chicken Salad. Now with the secret to a million delicious meals unlocked, it's time to get growing. Eating out this week? Sign up for Tasting Notes to get our restaurant experts' insights and off-the-cuff takes on where they're dining right now. What I love about this recipe is just how simple it is: just a few ingredients, all speaking loudly and clearly for themselves. Use the best olive oil you can find, more salt than you think you should, and don't measure the herbs. Just grab a handful of whatever you have and use scissors to chop way more than the 3 tablespoons called for over the squash and the time: 45 minutes. Serves 4. Fines herbes sounds a little too French and fancy for my style, but, as it turns out, it's just a combination of three ordinary herbs — parsley, chives, tarragon (very French, slightly sweet, with an anise-like flavor) — and one you might not have used before, chervil (a delicate leafy herb with a flavor between parsley and tarragon; if you can't find it, use more of the others). The combination transforms these perfectly scrambled eggs into not just an ideal breakfast — you could serve it for lunch or dinner. Get the time: 25 minutes. Serves 2. Soup au pistou is a classic French summer vegetable soup, whose defining characteristic is the pesto-like condiment that is generously swirled into it. The word 'pistou' (like Italian 'pesto') comes from the Latin pistillum, which means to pound. For both pistou and pesto, the basil is traditionally ground using a mortar and pestle. (The difference is that unlike pesto, pistou doesn't contain Parmesan cheese.) Pounding the herbs (this pistou also contains parsley leaves) as they're called for here is still the best way to go as it gives you control over their texture and prevents the herbs from heating up from a whirring blade. But don't let lack of a mortar and pestle stop you. You can make it in a food processor. Do so in small batches and not to over-whir the herbs; you want the condiment to have the time: 1 hour 20 minutes. Serves 6 to 8.
Eater
4 days ago
- Entertainment
- Eater
Celebrate Summer at These Restaurant and Bar Pop-Ups Around D.C.
It's been a wet and gloomy spring, but the sunny skies of summer are on the way in D.C. It's time to get out of the house and enjoy everything from a hot dogs and martinis-themed bar collaboration, Latin American doughnuts, newly decorated floral patios, and ice-obsessed cocktails at summer pop-ups around D.C. The summer is fleeting and so are these pop-ups so be on the lookout for updates to this list. Savannah Velasco-Kent has already made a name for herself as the chef pâtissier de partie for Lutèce's legendary pastry program and now she's testing the waters of her own bread and pastry pop-up called Bread Scraps. Velasco-Kent has weekly bread subscription pick-ups in Arlington, featuring rustic sourdoughs and rich barley malt loafs, but she's also done some pastry-focused pop-ups at Lutèce. For her third Bread Scraps venture she is expanding to Mount Pleasant's Each Peach Market with summer-influenced pastry snails filled with lemon verbena; more breads made with local wheat and barley; coconut cookies; and cuñapés (cheesy bread) made with heirloom orange corn. Pre-orders are already sold out, but there will be some pastries and mini loafs available for walk-ups. Don't worry if you miss out, Velasco-Kent is already planning at least two more pop-ups next month. Catch her at Each Peach Market from 1 to 6 p.m. on June 18. 3068 Mount Pleasant Street NW Chef Joshua Davis, owner of now closed Little Vietnam, is still looking for a brick-and-mortar for his flavorful Caribbean and Asian barbecue spot Lost Connections BBQ, but you can find him at Hill East Burger this Wednesday through Friday, June 18-20, from 5 to 10 p.m. Davis is serving up fried chicken sandwiches with panda milk bread buns, ramen burgers, smoked Japanese curry fries, matcha rum cake, and a Jamaican sorrel drink at the Southeast spot from 5 to 10 p.m. nightly during the pop-up, with reservations and walk-up seats as well as day-of takeout orders available. If you don't catch him at Hill East Burger, he also does a weekly pop-up at Electric Cool-Aid every Friday night with plenty of smoked meats, noodle and rice bowls, plus whatever unexpected barbecue dishes he's experimenting with that week. 1432 Pennsylvania Ave SE The playful ice-obsessed cocktails from La Tejana's José Cox and Masseria's Jonathan Henriquez are back, with the two creative mixologists diving into explorer Richard Byrd's stories of a second world underneath the earth's surface with industry veteran Al Thompson. His bar pop-up Prosper has been appearing at Green Zone, Mi Vida, and other spots across town but he's excited to 'play with ice' with Cox and Henriquez in this collaboration. The three bartenders will be diving into Byrd's 'lost diary,' that detailed a hidden green world he found under Antarctica, with an immersive experience ($78) that takes guests from a chilly fruit-filled paleta dipped in chamoy to a block of ice they'll have to smash through to get an encased laminated menu (courtesy of Ice Queen) to drinks spiked with eucalyptus and palo santo to represent the warmer world. Aside from the four cocktail journey, an a la carte menu will also be available with a special hot and cold drink and the return of the Dino cocktail with an ostrich fat-wash from the previous Antarctica pop-up. A la carte sushi from neighboring MXDC will be available as well. The pop-up will take place from 3 to 7 p.m. on June 22 at La Jefe, with four different timeslots to book for the immersive experience available here. 1610 14th Street Northwest The Japanese delicacy called kakigori is back for the summer season at Tonari. The shaved ice dessert is especially smooth with a decadent texture that is not quite meringue or buttercream, though chef Katsuya Fukushima does cover the desserts in some toasted meringue and fill them with coffee, strawberry, matcha, watermelon, or lemon ice flavors. The special shaved ice is available from 1 to 2 p.m. on weekends this summer and the beloved 'Kat's King of Suteki' pop-up with Philly-style cheesesteaks covered in plenty of unconventional optional toppings and sides is back ever first Monday of the month. 707 6th Street NW Chef Miguel Guerra, known for Michelin-starred tasting menu spot Mita, is bringing back his Latin American doughnuts with a cult following. Donisima appeared during the pandemic, when Guerra and his dad decided to start an international doughnut shop together while over 2,000 miles apart. From D.C., Guerra taught his dad in Colombia how to make a family-tested brioche dough recipe over FaceTime and they ended up opening two locations in Medellín and three locations in D.C. Guerra shut down the doughnut shops to focus on Mita, but now he's bringing back favorites like guava and cheese, hazelnut-covered Amor al Chocolate (chocolate lover), and arequipe (dulce de leche) doughnuts at The Square's churro and soft serve stand, Junge's. Massive doughnuts are $5, except for the basic glazed at $4.50, and a flight of four mini doughnuts is $10 for curious guests that want to try an array of flavors. The pop-up may turn into a more long term residency in The Square, Guerra tells Eater. Junge's is open Monday through Saturday from noon to 8 p.m. 1850 K Street NW Paraíso's chef Avinesh Rana is the newest collaborator at this Navy Yard Jewish deli, with a birria torta ($15.99) that combines cooked-down birria beef with all the best torta toppings, like smashed avocado, Oaxacan cheese, and pickled peppers, plus a bowl of consommé on the side. The Nepalese-American chef brings his heritage and passion for Mexican cuisine into every dish he makes, including this limited time sandwich only available for the month of June. 1201 Half St SE New York-based Levain Bakery is partnering with local ice cream chains this summer to sell its signature thick, gooey cookies with scoops of ice cream. Starting in late May, Levain's Georgetown and Bethesda locations started serving scoops of beloved Dolcezza's small-batch vanilla bean gelato alongside a hefty cookie for $10.50. The partnership only lasts for the summer. 3131 M Street NW and 4844 Bethesda Ave, Bethesda, Maryland From May 15 to July 31, Dirty Habit's outdoor space is transformed into a hideaway inspired by Monaco, including spritzes, Italian Vesper martinis, and fresh seafood dishes like curried crab deviled eggs and grilled shrimp skewers. The elegant casino theme is locked in with huge playing cards and oversized dice decorations. The pop-up comes with The Golden Hour Experience with $10 drink specials every Thursday and Friday from 7 to 8 p.m. Reservations for the outdoor space can be made on OpenTable. 555 8th Street NW Tail Up Goat made the sad announcement that the Michelin-starred Adams Morgan spot is closing at the end of the year in April, but they're celebrating the restaurant community they've built over the past nine years with a dinner series with RESY until then. Local chefs, like Michael Rafidi of Albi and La'Shukran, are on the list alongside famous national spots. The Miller Union, Madeira Park, and Jewel of South collaboration (with institutions from Atlanta and New Orleans) on June 18 is sold out, but looks out for tickets to more summer collaborations, including a July 16 dinner with chef Juan Camilo Liscano from Miami's Palma and a August 27 dinner with chef Brooks Headley from New York's Superiority Burger. The full schedule, including rolling Resy reservation links, is on Tail Up Goat's website. 1827 Adams Mill Road NW This nearly year-old Philly transplant is celebrating local chefs with a Thursday dinner series that includes four signature dishes (ranging from $18 to $38) from each D.C. veteran. The OpenTable collaboration includes live DJ sets and all proceeds from a $10 entry fee will go towards Southern Smoke Foundation. The chef lineup includes chef Chris Morgan (Joon) on June 26; Danny Lee and Scott Drewno (Anju, CHIKO) on July 10; Amy Brandwein (Centrolina) on July 24; and many more stellar local talent. Menu previews will be popping up on Instagram in advance and OpenTable reservations will be available a few weeks in advance of each dinner. 1 Washington Circle NW Everyone wants to play with fire this summer, but chef Chris Morgan has been mastering outdoor grilling for years now and showed off his skills with Live Fire Fridays last year at Joon. This summer, he's inviting chefs to grill on the Persian marvel's patio with him on select Thursdays, with a portion of proceeds going towards the James Beard Foundation. The D.C. chef lineup includes recent James Beard-award winner chef Carlos Delgado (Causa) on June 25; Matt Conroy and Isabel Coss (Lutèce and Pascual) on July 9, and Kevin Tein (Moon Rabbit) on July 30. Reservations are available on Resy. 8045 Leesburg Pike, Vienna, Virginia This 14th Street restaurant has refreshed its outdoor space just in time for summer, turning into a wine garden with pink-and-white umbrellas, glowing Japanese lanterns, and lush greenery. The patio is also serving summer-only drinks, like frosé, more frozen cocktails, and a specially-curated rosé menu, alongside seasonal bites like crab ricotta fritters and housemade gravlax with seeded focaccia. You may also be able to catch pop-ups of Cork Wine Bar owners Diane Gross and Khalid Pitts's upcoming Marv's Dogs in the space, with Chicago-style hotdogs and soft serve. 1805 14th Street NW The newest Adams Morgan bar marrying low and high ends favorites is popping up at Death & Co. DC every Monday in June with a special menu of hot dogs, caviar, and martinis. Sip on a martini highball and lick up a caviar bump from the acclaimed cocktail bar will snacking on Legacy Hi-Fi's beef hot dogs, which come in a deep-fried version with malt aioli, house-made sauerkraut, and roadhouse sauce at this special pop-ups. The pop-up will take place on June 23 and June 30 from 7 to 11 p.m, reservations are available on Tock. 124 Blagden Alley NW See More: DC Restaurant News Pop-Ups
Forbes
25-04-2025
- Entertainment
- Forbes
After A Golden Age Of Influential Chefs In the 1980s And 1990s, Celebrity Chefs In The Past Twenty Years Have Added Little
Portrait of French chef Andre Soltner as he sits at a table in his restaurant, Lutece (249 East 50th ... More Street), New York, New York, 1984. (Photo by) Two weeks ago dozens of illustrious chefs attended a luncheon to pay homage to André Soltner, who died at the age of 93 in January, as an icon of their profession as owner of the New York French restaurant Lutèce. The show of so many colleagues for Soltner was out of respect for a man who never wavered from setting high standards for cuisine and for himself over more than three decades in the kitchen. Soltner was one of those chefs who in the 1980s and 1990s helped American gastronomy garner world-wide recognition that spurred chefs everywhere to break from stultifying molds and to explore regional foods once felt too common to be served in an upscale restaurant. Le célèbre chef cuisinier Paul Bocuse pose, le 24 janvier 2007 pendant le salon Sirha à Chassieu, à ... More l'occasion du concours le Bocuse d'Or, la "plus grande arène gastronomique du monde", qui fête cette année ses 20 ans. Plat de résistance du Salon international de la restauration, de l'hôtellerie et de l'alimentation (Sirha), ce concours de gastronomie, souvent considéré comme le plus prestigieux dans le monde, oppose pendant deux jours 24 équipes au total, de tous les continents. Leur mission: préparer un plat de poisson et un de viande en 5H30... sans se laisser déstabiliser par le millier de spectateurs. AFP PHOTO JEFF PACHOUD (Photo by Jeff PACHOUD / AFP) (Photo by JEFF PACHOUD/AFP via Getty Images) The recognition of chefs as true cultural influencers began in the 1970 when a handful of French cuisiniers like Paul Bocuse, Roger Vergé and Michel Guèrard made news with an exciting style of haute cuisine respectful but not bound to archaic culinary traditions. The U.S. media glorified them as chefs willing to step into the limelight rather than stay in the shadows, which, in turn, led to chefs in America to showcase new ideas that would radically––though tastefully––transform the way we eat, championed by a young cadre of Californians like Alice Waters in Berkeley and Wolfgang Puck in Los Angeles to challenge the idea that chefs rely on frozen and processed foods instead of searching out the very best seasonal provender available, even to paying farmers to grow it. Alice Waters, a Montessori teacher, pioneered California Cuisine in the 1980s. Puck, who wore a baseball cap in the kitchen, created an enticing new, lighter style of casual California dining, including 'gourmet pizzas,' for a Hollywood crowd that made his restaurant Spago celebrated and glamorous. In Boston Jasper White fostered New New England cuisine, based on abundant seafood and vegetables, while in New Orleans chef Paul Prudhomme put highly spiced Cajun food into a national spotlight. In Chicago Rick Bayless of Topolobampo elevated Mexican fare to a true cuisine, while Dean Fearing did the same for Texas cooking at his namesake restaurant in Dallas. Nobu Matsuhisa, first in Beverly Hills, then New York and internationally, set a style of sushi wholly new and put Japanese elegant and sexy. These chefs had enormous impact on American gastronomy and inspired another generation that included Marcus Samuelsson, Mario Batali, Ming Tsai, Bobby Flay and many more. (See my not-at-all comprehensive list of others below.) Wolfgang Puck during Wolfgang Puck Anniversary Celebration at Wolfgang Puck Express in Atlanta, ... More Georgia, United States. (Photo by R. Diamond/WireImage) Meanwhile French chefs working in America came to be considered transformative for their exquisite menus, like Jean-Louis Palladin in Washington DC, Michel Richard and Joachim Splichal in Los Angeles and Daniel Boulud, Eric Ripert and Jean-Georges Vongerichten in New York. An American named Thomas Keller set the bar ever higher with his highly inventive, multi-course California dinners at The French Laundry in Yountville. With the onset of magazines like Bon Appetit and Food & Wine and TV food shows, chefs suddenly became stars, some making Time magazine's Most Influential People' of the year list. NAPA, CALIFORNIA - MAY 28: Chef David Chang participates in a culinary demonstration during the 2023 ... More BottleRock Napa Valley festival at Napa Valley Expo on May 28, 2023 in Napa, California. (Photo by) Yet while became stars and the food media fell over themselves to find the next big name, very few chefs of the last 25 years have had much of an impact on American or global gastronomy beyond show biz pizzazz. David Chang, cast as the 'bad boy' of American chefs for his foul language, dismissal of vegetarian food and litigious nature, opened the innovative, seat-of-the-pants cooking at his New York 12-seat restaurant named Momofuku, with backless stools, daily menus and blasting house music in 2008. Given the torrent of media exposure he received––including several TV shows––investors lined up to give him a global empire of restaurants. These days, after closing a slew of his original restaurants, he is mainly partner in a fast food chain called Fuku with 15 branches, and whatever influence he once had on young chefs seems slight. LOS ANGELES, CALIFORNIA - FEBRUARY 13: Guy Fieri poses with fans onstage during the Players Tailgate ... More by Bullseye Event Group on February 13, 2022 in Los Angeles, California. (Photo byfor Bullseye Event Group) Certainly Anthony Bourdain had tremendous impact within the industry, but not as a chef, which he left behind after becoming a media star; rather he became a food-focused travel guide on TV, and no one has come along to replace him since his suicide in 2018. So, too, Guy Fieri burst upon the scene with a clown-like act, not as a chef, and he, too, became a chain restaurant entrepreneur. And I doubt anyone who credit Gordon Ramsay with putting any positive spin on his profession. DUBAI, UNITED ARAB EMIRATES - JANUARY 20: In this image released on January 21, 2023, Chef Jose ... More Andres captured at their new restaurant Jaleo during the Grand Reveal Weekend of Dubai's new ultra-luxury resort, Atlantis The Royal on January 20, 2023 in Dubai, United Arab Emirates. (Photo byfor Atlantis The Royal) One has only to look at the lists of great and promising chefs given awards by the James Beard Foundation since the 1990s through 2005, in which the 'Rising Star' candidates and winners included young chefs who themselves became highly influential chefs, including Michael Mina, Marcus Samuelsson, Todd English, Douglas Rodriguez, Grant Achatz, Nancy Silverton, José Andres and Bobby Flay who have mentored so many more. But in recent years there have been few chosen by the Foundation's vague criteria a chef 'who set high culinary standards and has served as a positive example for other food professionals.' For this year's upcoming 2025 awards there are some extremely talented chefs on the list, including Gabriel Kreuther, Suzette Gresham-Tognetti and Jungsik Yin, but none, at least not yet, has had any impact on American gastronomy, even within their respective cities. Most seem chosen merely for geographic and ethnic diversity––Ann Ahmed, Khâluna, Minneapolis, MN; Francis Guzmán, Vianda, San Juan, PR; Sarah Minnick, Lovely's Fifty Fifty, Portland, OR; or Ricky Moore, Saltbox Seafood Joint, Durham, NC––but outside those regions is there really reason to believe they will have any impact on other food professionals or American gastronomy overall? Chef and television personality Gordon Ramsay, circa 1999. (Photo by Julian Barton/TV Times/Future ... More Publishing via Getty Images) The Golden Age of great chefs in America was born out of imitation, adaption and innovation by young cooks buoyed by receptive media to get a national, even global, audience. For their efforts American gastronomy has never been better, more diversified or solid, from coast to coast. But these days it seems we want 'stars' who will fare brightly on dramatically crafted Food Network competition shows and be lucky enough to ride the publicity before next season's contestants show up. WASHINGTON, VA - OCT21: Chef Patrick O'Connell prepares to cook for a gala dinner at the The Inn at ... More Little Washington celebrating the 60th anniversary of Relais and Chateaux, with Chef Patrick Bertron of Relais Bernard Loiseau, October 21, 2014. (Photo by Evelyn Hockstein/For The Washington Post via Getty Images) Here are but a few of those chefs from the 1980s and 1990s who had significant impact on the way cooks cook and Americans dine today: SAN FRANCISCO, CA - 1988: Chef and author Jeremiah Tower poses in his restaurant "Stars" during a ... More 1988 San Francisco, California, photo portrait session. Tower, a flamboyant and outspoken author began his career at the famed "Chez Panisse" restaurant in Berkeley, California. (Photo by) Emeril Lagasse, Susanna Foo, Jody Adams, Lydia Shire, Judy Rogers, Larry Forgione, Jeremiah Tower, Charlie Trotter, Patrick O'Connell, Gary Danko, Georges Perrier, Mark Militello, Norman van Aken, Stephan Pyles, Robert Del Grande, Julian Serrano, Roy Yamaguchi, George Mavrothalassitas, Alan Wong, Joyce Goldstein and many others.
Yahoo
22-04-2025
- Entertainment
- Yahoo
'Top Chef Canada' winner Chef Matthew Stowe is 'proud' to see American version celebrate Canadian products
After a triumphant win on Top Chef Canada Season 3, Chef Matthew Stowe, now executive director of culinary at Joey Restaurant Group, returned the franchise as a judge on Top Chef Season 22, which takes place in Canada. Joining host and Top Chef winner Kristen Kish, head judge Tom Colicchio and Canadian judge Gail Simmons, Stowe was among the culinary experts evaluating the pickle Elimination Challenge in the latest episode. The chefs were split into two teams of five to create a pickle menu, going head-to-head with the opposing team for each course. Stowe stressed to Yahoo Canada that it was an "honour" to be asked to judge Top Chef. "Seeing the the American version and what they've done with that show that I've really admired over the years, it was just an honour to be back," he said. "I love being able to see where the level of cooking is at now, because when I was on, it was 11 years ago, so the world of hospitality was a bit different then. So it's exciting to see where cooking is at in North America, see where some of the chefs are drawing inspiration from." In terms of where Stowe thinks this season's competitors stack up against previous seasons, he believes the chefs on the show get more impressive with every season. "I think every year it gets better and better," Stowe said. "I think that the level of cooking in North America has come a long way over the last 20 years, when you look at the history of the show, both in Canada and in the U.S." "I think that the beauty of where we're at now with it, when you have a history as rich as it is, you really get ... chefs that understand what it takes to win. Because really, there's a blueprint out there now of what it takes. The background of the chefs that have won, how, where they've worked, style of food that they do, you can kind of estimate in your own mind where you would rank." In terms of Stowe's mindset to evaluating the dishes on Season 22, it all comes down to understanding the challenge. "Oftentimes it's all about celebrating that ingredient or that technique, or whatever that theme of the challenge is," Stowe said. "Celebrating and putting it in the forefront, and understanding how to spin it, how to tell a great story, and obviously rely on your foundation cooking to get you there." Stowe added that he believes this season, so far, has been a great showcase of the ingredients Ontario has to offer, and he highlighted that he's "super proud" of the products produced in Canada. "I remember one of the first times that I was kind of beaming with pride, I was working in New York at a restaurant called Lutèce, very well regarded French restaurant, halfway across the world, as an 18-year-old cook, and I saw Saskatchewan chanterelles come in the door," he shared. "And there's a big product of Canada sticker on this plastic crate." "We had this French chef de cuisine at the time ... and even he was like, these are the best chanterelles you can find anywhere in the world, at this time. ... You're kind of homesick. You're away from home. I had been away for almost three years at the time, and seeing some of these products come through the door is just a huge testament to who we are as a country, that some of the top restaurants are using products grown within our borders. And you can help but get inspired by that." While everyone watches Top Chef with their own ideas of how things work, Stowe identified a few elements that are actually critically important Firstly, from the standpoint of the competitor, battling the mental game is key. "I'll never forget, when we landed in Toronto to film my season, they literally took everything away. Take your wallet away, your passport, any identification. You're there to cook, and that's it, ... and you're completely cut off from the outside world," Stowe said. "I could call home once a week and it was kind of monitored so that you weren't ... trying to get ideas from the person back home you were talking to." "We would drive around from location to location, and we weren't allowed to listen to the radio. ... No TV, you're totally isolated from the world, which I didn't really expect. But it was such an amazing opportunity, because you really are just laser focused on your food and representing yourself well, and taking each challenge as it comes, as seriously as you can." As a judge, Stowe highlighted that, in addition to it coming down to how each dish lands on the table, each judge's preferences and food history comes into play. "Everyone's there for different reasons. Everyone has a different food memory out there, ... everyone's had their favourite version of X, and how that translates when you're eating food and you're judging it, I think is really interesting," Stowe said. But ultimately, Stowe recognized that being a Top Chef Canada winner has been a "big stepping stone" in his career, leading to national campaigns and invitations to showcase Canadian food exports to the rest of the world. And now constructing impressive menus for Joey restaurants, opening their 35th location in San Jose. Stowe added that the diversity of the Joey menu is something he's particularly proud of constructing. "We have this globally inspired menu that appeals to everyone, and the beauty from a chef standpoint is that I'm not backed into a corner as far as this type of food," Stowe said. "I could be touching different parts of the world with how I'm developing food, and that keeps it really exciting." But as Top Chef continues to see a strong following from loyal fans, Stowe's seen a shift in food consumption patterns as well. "I think that food media and TV specifically, ... getting high level cooking into people's households, it just raises the standards overall," he said. "So when people go out to eat, they expect a very high level of execution, whether they're eating in one of our restaurants at Joey or they're eating in a restaurant run by a Top Chef winner." "When you look across North America, ... 30 years ago, where chefs had the upper hand is, you could source better products than home cooks could. So when they came to the restaurant, they already were going to have an amazing experience that they couldn't necessarily have at home. Whereas now that gap has been certainly shortened, where you can get great products at home. Now you can go to farmers markets ... on weekends when products are in season." He added that home cooks can also really easily look up a recipe for anything their stomach desires, an even order ingredients online. "Of course, you still need a certain level of skill and aptitude and foundation, but at the end of the day, being able to be a good home cook is much easier than it was 30 years ago, 35 years ago, even 20 years ago," Stowe said. "Restaurants, I think, are forced to really look at what they're doing, what we're offering, and the total experience and seeing how we can get better and better every day. Because it's competitive. It's highly competitive amongst restaurants, but also, you are competing against home cooks that have great access to food products, great access to recipes, and you're competing for them to come into your restaurant and choosing you, versus making things at home."
