Distritoat The Saguaro的特色大厨Jose Garces
在餐厅行业你是如何开始自己的职业生涯的？
在我很小的时候，我在父母的厨房里学会了热爱烹饪，同时我也受到了我的母亲和祖母的指导。当我意识到自己可以为其他人烹饪维持生计时，我就知道烹饪会成为我的职业。我进入了家乡芝加哥的肯代尔大学烹饪学院，在其他厨师手下工作几年后，2005年，我在费城开了自己的第一家餐厅Amada。
除了你自己的餐厅以外，你最喜欢的河谷餐厅是哪家？
斯科茨代尔（Scottsdale）的FnB餐厅
你最喜欢自己餐厅里哪道菜？
我喜欢我们的墨西哥烤肉。在外烹饪这么多年，它是对我工作的一种奖励，没有哪种味道能像烟和火焰烹饪出的味道一样了。Cochinita Pibil，一种伯克夏猪肘配菠萝烧烤酱，是我最喜欢的美食。
你吃过的最难忘的一顿饭是什么？
是几年前我的生日，Amada餐厅的所有员工都聚在一起，带着我和我的妻子一起在曼哈顿ThomasKeller 的Per Se餐厅吃饭。那真是一个难忘的夜晚，是我的整个团队的慷慨才使这一切成为可能。
如果你能够邀请到一个人来参观你的餐厅，你希望是谁？
我一直都对海洋非常着迷，所以我希望Jacques Cousteau（法国海军军官）能够来到这里，和我分享一些他的故事。
说出家里常备的三种原料?
阿尔贝基纳（Arbequina）橄榄油、海盐、马铃薯
你最喜欢的酒或鸡尾酒是什么？
我非常喜欢喝威士忌。我也很喜欢四玫瑰单桶，加冰供应，这是在老镇威士忌结束一天生活的最佳方式。
空闲时你喜欢做什么？
我喜欢烹饪，甚至是当我不在工作和我的儿女在一起时。我也喜欢在费城外的巴克斯县（Bucks County）的家族农场度过空闲时光，步行或乘坐四轮马车穿梭在40英亩的土地上。
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办公地址：北京市 东城区 东直门外大街48号 东方银座A座19F
Featured Chef: Jose Garces
Howdid you get your start in the restaurant business?
I learned tolove cooking at a young age in my parents’ kitchen, guided by my mother andgrandmother. When I realized that I could actually make my living cooking forother people, I knew it was the career for me. I attended culinary school at Kendall Collegein my hometown of Chicago, and after working forother chefs for a number of years, I opened my first restaurant, Amada, in Philadelphia in 2005.
Whatis your favorite Valley restaurant, besides your own?
FnB in Scottsdale.
Whatis your favorite dish at your restaurant?
I love ourMexican barbacoa, or barbecue, dishes. It’s a real treat to be able to cookoutside for so much of the year, and nothing flavors food quite like smoke andflame. The Cochinita Pibil, a Berkshire porkshoulder with achiote-pineapple barbecue sauce, is a particular favorite of mine.
Whatis the most memorable meal you’ve ever had?
For my birthdayseveral years ago, the entire staff at Amada got together and bought my wifeand me dinner at Thomas Keller’s Per Se in Manhattan. It was an unforgettable night,especially because the incredible generosity of my team made it possible.
Ifyou could have anyone visit your restaurant, who would it be?
I have alwaysbeen fascinated by the ocean, so perhaps Jacques Cousteau could come by andshare some of his stories.
Namethree ingredients that you have at home at all times.
Arbequina oliveoil. Sea salt. Potatoes.
Whatis your favorite bottle of wine or cocktail?
I’m a whiskeylover. Lately, I’ve been loving Four Roses Single Barrel – served simply on therocks, it is the perfect way to end the day at Old Town Whiskey.
Whatdo you like to do in your free time?
I love to cook,even when I’m not at work, especially with my son and daughter. I also enjoyspending time on my family’s farm in BucksCounty, outside of Philadelphia, exploring the 40-acre groundson foot or on our four-wheeler.
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