Traveling for food is a new passion point with global travelers on the move. In a hats off gesture to the kings and queens of cuisine around the world, who inspire us to eat with adventure no matter where we are, TravelSquire brings you CHEF TALK, sponsored by Le Cordon Bleu.
Meet Brad Farmerie, chef AvroKO Hospitality Group:
Q: What is your favorite dish that you learned to make at Le Cordon Bleu?
A: I really liked the bread program at Le Cordon Bleu, and it sparked a fascination with all of the different varieties from around the world. It also gave me a great foundation of knowledge and understanding, which was extremely valuable for some of my early jobs, and also led me to implement great baking programs at my restaurants. I also really loved when we had a chance to make patés and terrines – something that I still appreciate to this day. I think that both bread and terrines represent timeless technique and can connect historical kitchens with modern times.
And…a guilty little secret is that I also remember loving the Floating Island that we made in, I think, Intermediate Pastry? So old school, fairly simple, but delicious!
Q: Did you have a memorable culinary experience in the city where you studied that you can share?
A: Many! My time in London was incredible. When I first moved there, England didn’t have the best reputation with regards to food, but it felt like the mid 90s was the start of a wave of creativity and experimentation and a very exciting time to be there. A few months after moving to London, I had the opportunity to work at the original Sugar Club on All Saints Road in Notting Hill (now closed) for the incredibly talented and inspirational chef Peter Gordon. During the daytime, I would learn classic French cooking techniques at Le Cordon Bleu, and at night, I would cook food inflected with ingredients and ideas collected by Peter on his travels around the world. It was the perfect balance and really rounded out my education and encouraged me to travel and immerse myself in the cuisines and cultures of Morocco, India, South East Asia and the Middle East.
I would have never guessed it at the time, but many of the connections I made while at Le Cordon Bleu in the first few months helped shape my career. I went on to help Peter open The Providores in 2002, and he helped me open my first restaurant in New York, PUBLIC, in 2003 with my best friend from Le Cordon Bleu cooking by my side.
Q: Where in NY can someone find a dish or dining experience similar to what was taught at Le Cordon Bleu.
A: Probably Le Coucou would be the best example. It harnesses traditional French technique but gives it a modern spin while still embodying the ethos of Le Cordon Bleu cooking.
Q: What country or city would you choose right now for a great culinary experience?
A: On the top of my list is Lebanon where I will visit in the spring. It has so many incredible, vibrant flavors and food traditions that are unknown or underappreciated. I love the concept of mezze, and the extensive use of citrus, olive oil, vegetables, and vegetarian dishes, which speaks to how I cook in my restaurants and where the food scene seems to be moving in America.
Q: What is your favorite international food?
A: This is a tough question as I love many cuisines, but at the top would be South East Asian, Middle Eastern, and Mexican. One of the things that seems to be a common thread in these cuisines is the use of spice/chili and high acidity and bright flavors. This is how I like to eat and has also turned out to be the way that I like to cook. I also like that in all of these cuisines you can build your meal by combining many small dishes, and also have opportunities to customize the dishes to your taste with citrus, salsas, and sauces so that you can build the flavors that you love with every bite.
Saxon + Parole
316 Bowery,
New York, NY 10012
Phone: 1+(201) 254.0350
Dinner
Sunday – Tuesday: 6:00pm – 10:00pm
Wednesday – Thursday: 6:00pm – 11:00pm
Friday – Saturday: 5:00pm – 11:00pm
Brunch
Saturday – Sunday: 10:00am – 3:00pm
Bar
Open daily 5pm – late
