Gregory Gourdet is not only a celebrated chef; he’s a visionary on the planet of recent delicacies. Because the writer of the best-selling guide Everybody’s Desk: World Recipes for Trendy 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 12 months” by each Eater Portland and the Oregon Division of Agriculture, Gregory has captivated the hearts of foodies and life-style fans alike. His expertise and charisma have additionally made him a two-time finalist on Bravo’s High Chef, showcasing his prowess and fervour on a nationwide stage.
Be part of us as we step into the kitchen with Gregory Gourdet, exploring his culinary philosophy, favourite elements, and one factor you’ll by no means discover in his fridge.
In The Kitchen With Bravo High 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 entire, seasonal and native when attainable meals.
WHAT’S ALWAYS IN MY FRIDGE:Eggs, Siete cassava tortillas, strawberry jelly, smoked salmon, pikliz, kimchi, numerous scorching sauces, almond cream cheese, natural vitality 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 scorching 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, rooster each which means, smoked turkey slices
FAVORITE INGREDIENTS LATELY:Rhubarb, espresso, coconut milk, Wilderton bittersweet aperitivo
MUST-HAVE SNACKS: Peanut butter crammed pretzels, coconut oil popcorn, plant based mostly 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 like baking and frosting layer muffins in all my “free time”.
FAVORITE CONDIMENTS: Truff scorching sauce, tabasco, any Caribbean scotch bonnet/habanero scorching 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 like supporting farmers markets for contemporary produce and craft items. Whereas it could price greater than a standard grocery retailer, I do consider the standard and influence is best so to me it seems 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 world wide calls my identify.
FAVORITE SPLURGE: Astrea Caviar
FOR LAST-MINUTE ENTERTAINING: An entire rooster, really easy to spatchcock it, season it with no matter spices I’ve round and roast it over veggies.
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