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