Gregory Gourdet is not only a celebrated chef; he’s a visionary on this planet of recent delicacies. Because the writer of the best-selling e book Everybody’s Desk: World Recipes for Fashionable Well being, Gregory’s groundbreaking work earned him the celebrated 2022 James Beard Basis Award. His journey didn’t cease there; in 2023, he clinched one other James Beard Basis Award for Finest New Restaurant, solidifying his place within the culinary corridor of fame.
Named “Chef of the Yr” by each Eater Portland and the Oregon Division of Agriculture, Gregory has captivated the hearts of foodies and life-style fanatics alike. His expertise and charisma have additionally made him a two-time finalist on Bravo’s Prime Chef, showcasing his prowess and keenness on a nationwide stage.
Be a part of us as we step into the kitchen with Gregory Gourdet, exploring his culinary philosophy, favourite components, and one factor you’ll by no means discover in his fridge.
In The Kitchen With Bravo Prime Chef Gregory Gourdet
FOOD PHILOSOPHY IN SHORT: Meals is tradition and nourishment. We should always know the historical past behind the meals we eat. We must also respect our our bodies and respect mom nature by consuming complete, seasonal and native when potential meals.
WHAT’S ALWAYS IN MY FRIDGE:Eggs, Siete cassava tortillas, strawberry jelly, smoked salmon, pikliz, kimchi, numerous sizzling sauces, almond cream cheese, natural power drinks and kombucha
WHAT’S NEVER IN MY FRIDGE: Dairy, I can’t tolerate it.
MEAL I MAKE IN A PINCH: Fried egg sandwich with ketchup and Truff sizzling sauce
COMFORT FOOD I MAKE FOR NOSTALGIA: Diri ak sos pwa- my mother’s rice and bean sauce
GO-TO PROTEINS:Sardines, smoked mussels, canned tuna, nut butter, hen each which manner, smoked turkey slices
FAVORITE INGREDIENTS LATELY:Rhubarb, espresso, coconut milk, Wilderton bittersweet aperitivo
MUST-HAVE SNACKS: Peanut butter stuffed pretzels, coconut oil popcorn, plant primarily based protein shakes
5 STAPLES ALWAYS ON HAND: Further virgin olive oil, Jacobsen’s flake sea salt, chili crisp, maple syrup, good espresso
BEST THING TO MAKE FROM SCRATCH: I really like baking and frosting layer desserts in all my “free time”.
FAVORITE CONDIMENTS: Truff sizzling sauce, tabasco, any Caribbean scotch bonnet/habanero sizzling sauce
INGREDIENT THAT MAKES EVERYTHING BETTER: Jacobsen’s flake salt, the habanero taste is bomb too
FAVORITE DISH YOU’VE MADE LATELY: Turkish-style inexperienced beans, long-cooked till actually actually tender in a tomato, chili and garlic sauce — it’s unbelievable.
BEST BARGAIN-SHOPPING TIP: I really like supporting farmers markets for contemporary produce and craft items. Whereas it might price greater than a traditional grocery retailer, I do imagine the standard and affect is best so to me it appears like I’m saving, saving the planet.
BEST LABEL-READING TIP: I’m a hardcore label reader. Keep away from preservatives and components. Search for the MSC Blue Fish label when shopping for seafood!
WEIRDEST THING I OFTEN BUY: Any artisanal tinned fish from all over the world calls my title.
FAVORITE SPLURGE: Astrea Caviar
FOR LAST-MINUTE ENTERTAINING: An entire hen, really easy to spatchcock it, season it with no matter spices I’ve round and roast it over veggies.
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