Sunday, December 02, 2007

Ask a Chef: Hubert Keller

After having just returned from Las Vegas, home of Hubert Keller's totally awesome Burger Bar, we thought it was time to publish the third and final installment of our "Ask a Chef" feature. This time, we have (you guessed it!) Hubert Keller, also of the wonderful San Francisco institution, Fleur de Lys. Hubert's wife, Chantal, was kind enough to email us Chef Keller's answers to our questions. Here they are:

What is your favorite kitchen tool?

Old-fashioned cast iron casserole

What is your favorite cookbook?

Le Mangeur Alsacien: 2000 years of Gastronomie

What chef do you most admire?

Antoin Carem: The Chef of the Kings, and the King of the Chefs!

What is your favorite dish that your mom makes? Made?

My Grandmother used to cook at home; She used to make an Omelette Soufflé with Strawberries, still one of my favorite desserts.

What is your philosophy?

My philosophy is to present to the customer an intelligent cuisine, where I can express myself and where artistry and talent are part of it. Also as a French chef, my philosophy is to make a balance between what “The Doctor” wants and what “People” really Love (Big Challenge …Big Commitment…)

What is your favorite dish to cook at home?

Baekeoffe, a traditional oven-baked 3 meats and potato stew from Alsace.

What is your favorite kitchen trick? / Tip?

Always have a spray bottle on hand, filled with your favorite olive oil. Easy to use and use it almost on everything.

What is your favorite (non-cook) book?

I do not have much time for reading, but enjoy any literature about Napoleon.

If you were not a chef, what would you be?

I love music; I may be a professional musician playing drums or DJ, in a leading club, playing sexy and soulful house music.

What do you view as the most challenging ingredient to work with?


Do you have any new projects in the works?

I am planning the opening of Two New Restaurants, Sleek Steakhouse & Ultra Lounge and Burger Bar, both in St Louis Missouri at Lumiere Place. Also working on a new cookbook and a new series on my cooking show “Secrets of a Chef”

Ninja or Pirate?

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