Behind the Line
Topic: Inspirations
Travel
Any profound travels that have helped shape your job?
- Kevin Nashan
- Executive Chef/Owner
- Sidney Street Cafe
- Saint Louis, Missouri
I think working at Martin Berasategui helped get me a job at Daniel.
Maybe you've traversed the Great Wall of China while noshing on dumplings. Maybe not. What's the best food journey you ever took?
- Kevin Nashan
- Executive Chef/Owner
- Sidney Street Cafe
- Saint Louis, Missouri
Cooking in little huts on open fire in various villages in Bali with my wife.
Has personal travel influenced your career?
- Kevin Nashan
- Executive Chef/Owner
- Sidney Street Cafe
- Saint Louis, Missouri
Absolutely, when I lived in Spain it was probably the most important experience for me to reassure I loved what I was doing. Specially after 15 hour days.
Where have you yet to travel that you're most eager to explore? Any foods or drinks from that region interest you particularly?
- Chrissy Camba
- Chef
- Bar Pastoral
- Chicago, IL
I would love to go to asia - china, japan, thailand, indonesia.
oh! i cannot forget about spain! i was only able to spend 12 hours in madrid and it felt like one of those places that just feels ri...
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The world is filled with different traditions and tastes. Ever been shocked/awed by an eye-opening culinary tradition while traveling?
- Edward Lee
- Executive Chef
- 610 Magnolia
- Louisville, KY
In South Korea, I went to all these tiny family owned restaurants that feature a one or two item menu. They perfected a dish and that's all they serve, no substitutions, no attempt to do anything ...
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You don't need to book a flight in order to get traveler's inspiration. Do you ever venture to ethnic neighborhoods in your city for inspiration? If so, what inspires you?
- Michael M. O'Connor
- Sous Chef
- Vic & Anthony's
- Houston, TX
Yes, yes, and yes. Houston possesses an incredibly diverse culinary scene. I love going to the enormous Vietnamese groceries, to the Szechuan noodle house with my Hong Kong born sushi mentor. I lov...
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Fresh off a plane after vacation. Ever come running back to work with recipe ideas from a vacation?
- Jared Van Camp
- Executive Chef
- Old Town Social and Nellcôte
- Chicago, IL
Absolutely! And as I mentioned before, when I was in Italy I even called my kitchen with some in house adjustments and ideas.
The country is lush with inspirational flavors. Besides your own city/town, what region of the country do you draw the most inspiration from?
- Nate Hamilton
- Chef de Cuisine
- Harvest
- Madison, WI
I'm such a southern food fanboy. I love those flavors, that depth. I'm as Yankee as Yankee can get, but, to all you Southern cooks...love ya.
You've tasted something astounding while on a trip. What dish(es) have you tried to recreate after returning from travels?
- Cary Taylor
- Executive Chef
- The Southern
- Chicago, IL
Cassoulet when in France. I dirty-southed it by using black eyed peas instead of tarbais beans and used andouille for the sausage. Something Dr. John would write a song about, hopefully.
Milwaukee. Belgium. Germany. Ever take a beer-themed trip? What did you learn? How did this inspire you?
- Nate Hamilton
- Chef de Cuisine
- Harvest
- Madison, WI
I live in Wisconsin so I think every day is a beer-themed trip.