The title of this post is a bit misleading, but it’s important.
It’s been a while since Chef John has appeared in the press.
And that’s understandable.
We’ve all heard of his celebrity, and his high-profile appearances.
But I can’t think of anyone who has done more to elevate the image of American cuisine than John, who in 2016 became the first chef to win a major culinary award from The New York Times Magazine.
For those of you unfamiliar with John, he is the son of the legendary James Beard Award-winning chef Johnnie Walker.
It’s a legacy that’s earned him a reputation for cooking with precision and restraint.
For instance, a few years ago, when he came to town to open the new Tasting Room at the Washington Restaurant and Hotel, he had a dinner for the entire restaurant staff to choose from.
He asked us to leave our favorite dishes out and chose the dishes that were most in line with his culinary philosophy.
He also selected a number of dishes that we were very proud of, like the lobster mackerel cocktail, which we chose to pair with a delicious scallop tartare.
In addition, he chose a couple of dishes for the chefs to try at home for the first time in their kitchens.
The results of his taste testing are reflected in a series of cookbooks he’s published, which is where I think he really got to shine.
I love his book, The Perfectly Cooked Dinner.
It captures all of the elements of his style and how he cooks, including his signature signature sauces.
In the first cookbook, I chose to go with the marinara sauce, and he told me it was delicious.
We’re talking about a dish that has a flavor profile that is reminiscent of the famous Italian sauce.
You could make it any way you want, but he definitely has a way of showing you what’s inside every ingredient, and it’s that same focus that he brings to his cookbooks.
So, I highly recommend this cookbook for anyone looking to experience Chef John’s signature style.
It was a pleasure to have the opportunity to sit down with Chef John and talk about his career and his career in food.
What’s your favorite restaurant?
If you’re new to the American restaurant scene, what are some restaurants you’ve been to and why?
The Pescado: I’ve been fortunate to have visited every restaurant in this country that has been nominated for a Michelin star, and the only one that hasn’t been nominated was The Pascale in Paris.
But this is my favorite restaurant.
When you think about it, it’s because it’s the one that I grew up eating at.
My mom and dad were both in the restaurant business, so it’s one of the only restaurants where I can remember going.
It took me forever to be able to cook my own food, but my mom always said, “You can’t be hungry all the time.”
She said, you have to eat, because you can’t keep your mouth shut.
So we always thought it was a privilege to be in this restaurant.
Where did you first learn about the restaurant scene?
What’s your take on it?
The Tasting: I’ve always been a fan of fine dining, so when I was younger I was a fan.
When I moved to Washington, I thought it would be great if there was a fine dining restaurant that was on the block.
So I got to know all the people that were in the area, so I was able to learn a lot.
When it was my turn to go, I had my first taste of the food and it was amazing.
I was in love.
Is there a restaurant you haven’t been to yet that you would recommend?
The Caterers: Honestly, I have yet to go to a restaurant that I haven’t recommended.
I’ve gone to a few places that I’ve never been to, but I’ve really been looking forward to the upcoming season at the Palace.
The Tasting and The Catechists: We’re not going to do a dish each, but the dishes have been fantastic.
I have been to a couple different restaurants and the food is really amazing.
Are there any restaurant that you’ve never heard of? The Ritz: There’s no one I’d rather go to than the Ritz.
The Riffraff is an amazing restaurant that is so close to my house and the location.
I would go there for anything, but for the Riffratt I’d go with The Tingler.
Why do you think so many people are drawn to a chef like Chef John?
The chefs are known for being innovative, and they’ve been very successful.
They also have a great sense of humor and they have a good