I am thrilled to have just posted an exciting new Novice2Pro interview with Executive Chef Bertrand Chemel. It's a great read for anyone interested in food especially if you are thinking of going to culinary arts school to start a career in the food industry.
Chef Chemel, previously executive chef at Café Boulud in New York City, and now executive chef of 2941 Restaurant in Falls Church, VA. He answers my questions about where he learned his craft, what he looks for in hiring new cooks, favorite cookbooks and a lot more. You can read the entire interview here.
I asked Chef Chemel if he had a signature dish or favorite recipe and here is how he responded:
I don't have a signature dish, because I like my recipes to remain fresh for both my clientÃ¨le and myself. I do happen to favor some ingredients however - for instance, I love to prepare dishes with black truffles, because they have a very intense and interesting flavor. I am happy to share the following recipe for Ricotta Gnocchi, which features black truffles and is simple to make at home.