Hailing from two-Michelin star Manresa restaurant in California, Chef David Kinch, who grows his own fruits and vegetables, says quality ingredients are the key to his success. As part of the World Gourmet Festival, he’ll be cooking his contemporary Californian cuisine (B4,700) on Oct 10-11, 7:30pm at Biscotti (Four Seasons Hotel, Ratchadamri Rd., 02-126-8866. BTS Ratchadamri).
What’s more important: the chef or the ingredients?
The ingredients, without question. Profound food requires profound ingredients. A cook cannot change the laws of physics. You cannot take mediocre products and by dint of the chef magically transform them into something better. One can prepare a dish to the best of your ability but can one then improve the dish by having better ingredients.
How would you describe your cooking?
Contemporary Californian. I like to think that my food is a reflection of my likes and dislikes. What I have experienced and the places that I have traveled. I think food is personal. It is representative of not only who we are but of where we are.
What’s your favorite ingredient to cook with?
It changes with the season. It is amazing how one revisits ingredients once a year with new eyes and ideas when they become available again and are at their peak.
What’s the one utensil/tool you can’t do without?
A sharp knife, well maintained.
What are your three must-haves in the kitchen?
Salt, good butter, a variety of citrus.
Guilty pleasures?
Ice cream. And lots of it.
BK Magazine is: urban, honest, opinionated and fun. Which of your dishes would you recommend for us?
Sweet and salty: Pumpkin veloute “potimarron” with nasturtium flower ice cream.
