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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 Elana Karp, Head Chef & Culinary Co-founder at Plated:

Elana Karp is a Le Cordon Bleu trained chef, who, instead of working in a restaurant after graduating, started a small business teaching families and children how to cook. In 2013 she joined PLATED, a premier meal-kit recipe service crafted by an expert culinary team, as its founding chef. She is currently the Head Chef overseeing the entire seasonal menu creation. Along with apps for Android and iOS, PLATED has a culinary content service that delivers Morsel by Plated, which features recipes, cooking tips and lifestyle advice. Elana’s Instagram: @elanakarp

Q: What is your favorite dish that you learned to make at Le Cordon Bleu?
A: Beef Bourguignon. Learning to make this dish was the epitome of my education at Le Cordon Bleu. When I think about it, many things come together at once: I was in Paris attending an incredibly renowned cooking school, and I was learning a quintessential classic French dish. To me, it was momentous! And actually, it’s a really useful recipe to know well because it’s full of techniques that can be applied to many other dishes. Q: Did you have a memorable culinary experience in the city where you studied that you can share?
A: My friends from school hosted a pop-up dinner on the Pont des Invalides. They brought tables and tablecloths, chairs, plates and flatware, and prepared dishes we had learned in school. It was a magical dinner in a special setting with people who had all come together over a love of food. Q: Where in NY can someone find a dish or dining experience similar to what was taught at Le Cordon Bleu.
A: I love going to places like Balthazar and Augustine here in NYC for some of my favorite, quintessentially French dishes such as Duck Confit, Steak Frites, and Coquilles Saint Jacques.

Q: What country or city would you choose right now for a great culinary experience?
A: I was just recently in Marrakesh and it was incredible. The vibrant colors, intoxicating scents, delicate spices, and all-around amazing food make it a destination full of culinary adventures. The food is so simple, but has so much flavor. And I love the communal aspect of the dining experience – it’s all about sharing and enjoying dishes together which is really special.

Q: What is your favorite international food?
A: Choosing one is impossible, but right now I can’t get enough of Vietnamese food – it has a delicious combination of bold flavors and fresh ingredients that add incredible brightness. We’re infusing elements of Vietnamese cuisine on our menu at Plated and customers are loving it.

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Plated
111 West 19th Street
New York, NY  10011-4115
Phone: 855-525-2399
Web: www.plated.com

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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 Amelia & Florent Marneau:

Florent and Amelia Marneau are the Le Cordon Bleu trained husband-and-wife chef duo behind Marché Moderne, one of Southern California’s most critically-lauded French restaurants. Marché was named 2017’s Best New Restaurant by the Orange County Register and also landed on the annual “101 Best Restaurants” list of the Los Angeles Times.

Instagram handle: @marchemoderne

Q:  What is your favorite dish that you learned to make at Le Cordon Bleu?
A:  I loved when famous MOF designated guest chefs (Meilleur Ouvrier de France, the highest recognition bestowed) would come and teach how to prepare dishes from their Michelin starred restaurant. Best example: Pigeon Galette with Foie Fras and Cepes Mushrooms. Q:  Did you have a memorable culinary experience in the city where you studied that you can share?
A:  Amelia : La Grande Cascade in Paris close to the Bois de Boulogne has amazing food in a charming setting.

Florent: Arpege is the best chef owned restaurant in Paris but I also love Allard by Ducasse, a small quaint bistro with great food.

A post shared by Marché Moderne (@marchemoderne) on Feb 19, 2018 at 7:00pm PST

A post shared by Marché Moderne (@marchemoderne) on Jan 13, 2018 at 6:39pm PST

Q: Where in Southern California can someone find a dish or dining experience similar to what was taught at Le Cordon Bleu?
A: In Orange County our own restaurant Marché Moderne would be the closest thing … lol

A post shared by Marché Moderne (@marchemoderne) on Feb 11, 2018 at 3:53pm PST

Q:  What country or city would you choose right now for a great culinary experience?
A:  In this order: Paris, New York, San Francisco and Los Angeles Q:  What is your favorite international food?
A:  I love the combination of French with all Asian cuisines. Marché Moderne Restaurant
7862 E. Coast Highway
Newport Beach, Ca 92657
T. (714) 434-7900 l F. (949) 715-7227
info@marchemoderne.net www.marchemoderne.net

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HOURS
Nightly: 5PM – 10PM

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 Tess Ward:

Tess is a Le Cordon Bleu trained chef, food writer, author and healthy eating advocate. She works on her own within YES Chef and participates and organizes various events: www.eventbrite.co.uk/o/tess-ward-6279665091
www.tessward.com  – Instagram handle : @tessward Q:  What is your favorite dish that you learned to make at Le Cordon Bleu?
A:  I think learning the skills was the most useful thing rather than the dishes. Like gutting fish and preparing meat. Certainly a ballotine of rabbit and chicken princess were tasty but the things I remember most were the unusual recipes – like an Italian salad, with a mixture of chopped green beans, radish and carrot in a mayonnaise dressing. Q:  Did you have a memorable culinary experience in the city where you studied that you can share?
A:  London is full of amazing restaurants and dining experiences. Currently one of my favorites is a Nordic restaurant called Aquavit. That and Best Mangal, my local turkish kebab shop. I love going in for their charcoal cooked dishes. They do amazing Barbecued Quail for less than £15 (about $21). Q:  Where in London can someone find a dish or dining experience similar to what was taught at Le Cordon Bleu?
A:  For authentic French food I would recommend La Petite Maison (in Mayfair) or Chez Bruce (in Clapham). If you want a more modern alternative check out Gregory Marchand’s food at Frenchie in Covent Garden. Also the place to find the best croissants in London is definitely Olivier’s bakery in Borough Market.

A post shared by Victoria 🙂 (@xtesswardx) on Jan 17, 2018 at 12:09pm PST

A post shared by Tess Ward (@tessward) on Dec 9, 2017 at 2:21am PST

A post shared by Victoria 🙂 (@xtesswardx) on Jan 23, 2018 at 5:37am PST

Q:  What country or city would you choose right now for a great culinary experience?
A:  I travel constantly for inspiration and never fail to go back to the Mediterranean for amazing fresh ingredients and simplistic, classics. But my favorite cities for food would have to be Mexico City, Rome and New York. Q:  What is your favorite international food?
A:  Probably Greek

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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.

A post shared by Saxon + Parole (@saxonandparole) on Nov 23, 2017 at 9:17am PST

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A post shared by Saxon + Parole (@saxonandparole) on Nov 11, 2016 at 1:46pm PST

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.

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Saxon + Parole

316 Bowery,
New York, NY 10012
Phone: 1+(201) 254.0350

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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