Friday, January 1, 2010

Future Grand Chef, David Toutain




Ladies and gentlemen, may I have the pleasure of introducing to you, Chef David Toutain. I first met David in Spain, while cooking there.  He is an amazing chef that understands products and has a tremendous respect for them. The way he touches food, with so much love and attention is a joy to watch.  I'm excited to see chef David on the road to success.

Moi: What age did you first start your culinary career and did you go to school?
DT:  I start cooking school at age 15 in Granville and La Ferte Mace, in France.
Moi: Where have you worked?
DT: Stages at school Le Manoir du Lys and Bernard Loiseau. Restaurants La bourride, Arpege, Marc Veyrat, Ambroisie, Pierre Gagnaire, and Mugaritz.
Moi: Who has influence your cooking and why?
DT:  Marc Veyrat, Alain Passard, and Andoni Luis Anduriz.  Marc Veyrat is new cooking, new ideas, new techniques. He uses a lot of herbs. I can never be bored there. With Alain Passard, I fell in love with vegetables to treat nature and season with respect. Andoni Luis Anduriz is a combination of both chefs' philosophies.
Moi: What goes into creating a dish?
DT:  With beautiful products, inspiration comes naturally and I can begin to play with textures, taste, techniques.
Moi: What is the secret of cooking a perfect potato?
DT:  In salted water with rosemary and cook slowly.
Moi: What advice would you give to young cooks?
DT:  Push push! To cook with passion, to have purpose and to set goals. Everything is possible if you believe and work hard.
Moi: What will your last meal be?
DT:  Eat a platter of seafood with mayonaise, by the sea cooked in court bouillon.
Moi: What five must have ingredients are in your refrigerator?
DT:  Eggs, vegetables, salted butter, shoja sauce, and citrus.
Moi: What's your favorite ice cream?
DT:  Passion fruit sorbet.
Moi: Favorite cookbooks?
DT:  Too many. Some in different languages. One of my favorite is  L'Encyclopédie de Marc Veyrat.

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