José Garces
通过自助游激发灵感创造的菜肴获得高度赞扬的餐厅经营者兼厨师进驻今年的《名人堂》
厨师José Garces以自助游烹饪而出名
3月5日电话采访José Garces，这位39岁的餐厅经营者兼厨师竟然出奇的放松。3家新泽西州大西洋城（Atlantic City）新餐厅中的一家开业后3天，Garces不仅准时接受了电话采访，而且还传达出一种享乐世界的态度。
然而实际情况却并非如此。作为费城加尔塞斯餐厅集团（GarcesRestaurant Group）的拥有人，他在多个城市拥有并运营16家餐厅、1家餐饮公司和食品货运公司。作为美食网的铁人厨师（Food Network IronChef），他是广受欢迎的电视明星和烹饪书籍作家，而且他护照上的印章比一个潜逃罪犯护照上的印章还要多。
尽管他的朋友和同事都分散在美国各地，但是他们表示，Garces在飞往国外、研发新想法，最终开发出一个新的餐厅理念之前，总是有时间与重要的人会面（不论是他们来拜访他，还是他被邀请）、处理重要的事情。
Garces表示：“我猜想是对美食的根源和到底能创造出什么样的美食的好奇心一直驱动着我前进。旅游对于挑选返璞归真的美味、体验不同味道、文化和美食等非常重要。但是为了做到这些，我在很大程度上依靠了帮助我发展公司、开发所有新想法的主要工作人员。否则我自己是不可能完成的。”
他说，所有这些都表现出他对美食的强烈好奇心和对旅游的热爱，自从1996年从芝加哥肯代尔大学烹饪项目毕业后他就非常沉迷于美食和旅游。
Garces已经在很多地方旅游过，如日本、新加坡、中国、西班牙、英国、墨西哥、秘鲁以及加勒比海。他表示：“西餐西点学院帮助我找回了自我，为我指明了方向，但是，我真的想去欧洲看看那些厨师的烹饪方法。我无法用语言来表达经历了那些之后我有多么的幸运。”
Douglas Rodriguez是4家餐厅的拥有人兼厨师，其中包括费城Alma de Cuba餐厅，16年前，Garces在这家餐厅工作。Douglas Rodriguez表示Garces投资自助游对掌握如此多的菜肴非常必要。Rodriguez还补充道，Garces对这些美食的再次诠释非常具有创意。
Rodriguez表示：“他的美食都是独创的，因为他对每一个菜都进行了创新。为了做成一道经典菜，他学习了所需的技能，并且使这道菜变得更加美味。这就是他的天赋。”
在芝加哥成长时，他就开始锻炼这种能力，和他的厄瓜多尔籍母亲和祖母学习烹饪，他还为了她们将他的第一家餐厅命名为Amada。像许多高中的朋友一样，Garces那时也想从事商务的职业，所以当他决定去读烹饪学校时，所有人都非常吃惊。
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José Garces
Decoratedchef-restaurateur who attracts high praise with globetrotting cuisines is thisyear's Hall of Fame inductee
Chef José Garces is known for his globetrotting cuisine
A call to José Garces March 5found the 39-year-old chef-restaurateur surprisingly relaxed. Three days afteropening the first of three new Atlantic City, N.J., restaurants in as manyweeks, Garces is not only on time for the call, he speaks at a pace conveying asense of having all the time in the world.
Which clearly, he doesn’t. As theowner of Philadelphia-based Garces Restaurant Group, he owns and/or operates 16restaurants, a catering company and food truck operations in multiple cities.As a past Food Network Iron Chef, he’s a sought-after TV personality andcookbook writer, plus his passport has more stamps than a criminal on the lam.
And yet friends and colleaguesscattered across the country say he always has time, whether they’re visitinghim or hosting him, to connect with people and things and places that matter —before disconnecting again to jet abroad, research and develop a new idea, andultimately, create a new restaurant concept.
“I guess I’m driven by what foodis at its roots and what it can be,” Garces said. “The travel part is reallyimportant to picking up authenticity and experiencing different flavors,cultures and cuisines. …But to do that, I rely a lot on key personnel who helpme grow the company and develop all these concepts. I can’t do that on my own.”
Garces’ concepts range from Spanish (Amada andMercat a la Planxa) to Basque (Tinto) to Mexican (Distrito) to Italian (GarcesTrading Co.) to Latin-Asian fusion (Chifa) to American (Village Whiskey and JGDomestic).
All, he said, are manifestationsof his insatiable curiosity about food and love of travel, dual passions heindulged following graduation from the culinary program at Chicago’sKendall College in 1996.
“Culinary school helped me find myself and gave me direction, but after that, Ireally wanted to go to Europe and see those chefs’ approach to cooking,” saidGarces, who has been to Japan,Singapore, China, Spain,England, Mexico, Peruand throughout the Caribbean. “I can’t tellyou how fortunate I feel to have experienced all that.”
“Culinary school helped me find myself and gave me direction, but after that, Ireally wanted to go to Europe and see those chefs’ approach to cooking,” saidGarces, who has been to Japan,Singapore, China, Spain,England, Mexico, Peruand throughout the Caribbean. “I can’t tellyou how fortunate I feel to have experienced all that.”
Douglas Rodriguez, chef-owner offour restaurants — including Alma de Cuba in Philadelphia, where Garces worked 16 yearsago — said Garces’ investment in globetrotting has been essential to his graspof so many cuisines. Yet Garces’ reinterpretation of those foods, Rodriguezadded, is inspired.
“His food is very original becausehe puts an innovative touch to everything he does,” Rodriguez said. “He hasthat skill for taking a classic dish and making it better. That’s a true talentof his.”
He began honing that capacitygrowing up in Chicagoand cooking with his Ecuadorean mother and grandmother, Amada, for whom henamed his first restaurant. Like many of his high school friends, Garcesenvisioned a career in business before surprising them with his decision to goto culinary school.
“A lot of us scratched our heads when he said,‘I’m going to be a chef,’” said Joe Erlemann, a high school friend. “But he hadthat vision early on and was entirely motivated to do it. He didn’t spend a lotof time wasting time back then, either, and now he’s moving a million miles aminute.” 
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