I like a challenge. It's very challenging to be in this business and try to stay relevant. I mean you can. There's so many things. The opportunities are there if you will look for them. There's so many beautiful things about the food industry. You can figure out what you can do. I like to be creative, there's so many things that you can work with. So, it’s hard not to be excited about opportunities. But it is also easy to get burned-out, that's the other problem.
What we covered in this episode
Chef David Burke has about 10 restaurants today located in NJ, Manhattan, Long Island, Upstate NY, D.C., Philadelphia, St. Louis, and currently looking in the Middle East.
The top 4 factors of longevity and relevance in this industry are being open minded, great work ethics, having a hunger for success, and having a lot of enthusiasm.
He is constantly looking for a challenge.
Trends are always following patterns. You need to be able to edit a trend and take that little nugget that will stick around.
Nothing really bothers him today in the restaurant industry beside the overhyping of something simple. Like fried chicken for instance.
Food on TV has been very helpful for the recognition of what a Chef does. On the other end the likeliness for a young chef ever making to a certain level of celebrity or success is not easily realized.
There is a big pile of work in front of people starting in this industry. they need to realize that.
Chef was not a profession that was recognized before 1977.
Being a Chef is a lifestyle. When you get to a certain degree of a master chef celebrity there's a lot of sacrifice. And I think that needs to be understood by the young people in the industry today.
I've never been one to be as good as the guy next to me, I want to be better. Don't want to be as good as the restaurant down the street, I want to be better than average. That's just my competitive spirit.
He shared with us that he is a "show-off! He wants to be unique and have a style, a signature!
Young people need to learn the fundamentals of the work in the kitchen but as well the fundamentals of mixing ingredients.
Chef David Burke talks about leadership style and describe his style when he was younger "coaching with vigor!"
You need the discipline to do things correctly and not take shortcuts.
Chef David Burke talks about his new restaurant Ventanas in NJ (200 Park Ave, Fort Lee, NJ).
He worked with legendary chefs in France and New York such as Pierre Troisgros, George Blanc, Marc Meneau, Daniel Boulud, Charlie Palmer and Waldy Malouf.
Learn more about David Burke Tavern (135 E 62nd St, New York, NY) and Woodpecker by David Burke (30 W 30th St, New York, NY)
Creativity doesn't slow down with years. Cheesecake Pops, Swordfish chops, and Pastrami Salmon are some of his favorite creations.
He is experimenting with sushi and pastry, like handheld desserts.
Chef David Burke wants to become an educator as the last step of his career.
5 rapid-fire questions.
p.p1 {margin: 0.0px 0.0px 12.0px 0.0px; line-height: 14.0px; font: 12.0px 'PT Mono'; color: #000000; -webkit-text-stroke: #000000}span.s1 {font-kerning: none}
Links to other episodes in New York City
Pastry Chef Mark Welker - Eleven Madison Park
Executive Chef Gabriel Kreuther
The Brandy Library with owner Flavien Desoblin
Pastry Chef Sam Mason - Odd Fellows
Chef Trigg Brown - Win Son
Executive Chef David Burke's Home Burger Recipe
Focus on a good quality meat first. But also work on condiments. Make your own tomato jam, your own ketchup, your own pickled onions, or a mushroom relish. You know things that you can put on a burger that you like. So look up some recipes on mango chutney and you know relishes and things like that, that you can spread on the bun. I always try to uplift my burger that way.
The meat is the meat. You can also make your own patties and inside those patties put some butter and garlic and then cheese.
What we covered in this episode
Chef David Burke has about 10 restaurants today located in NJ, Manhattan, Long Island, Upstate NY, D.C., Philadelphia, St. Louis, and currently looking in the Middle East.
The top 4 factors of longevity and relevance in this industry are being open minded, great work ethics, having a hunger for success, and having a lot of enthusiasm.
He is constantly looking for a challenge.
Trends are always following patterns. You need to be able to edit a trend and take that little nugget that will stick around.
Nothing really bothers him today in the restaurant industry beside the overhyping of something simple. Like fried chicken for instance.
Food on TV has been very helpful for the recognition of what a Chef does. On the other end the likeliness for a young chef ever making to a certain level of celebrity or success is not easily realized.
There is a big pile of work in front of people starting in this industry. they need to realize that.
Chef was not a profession that was recognized before 1977.
Being a Chef is a lifestyle. When you get to a certain degree of a master chef celebrity there's a lot of sacrifice. And I think that needs to be understood by the young people in the industry today.
I've never been one to be as good as the guy next to me, I want to be better. Don't want to be as good as the restaurant down the street, I want to be better than average. That's just my competitive spirit.
He shared with us that he is a "show-off! He wants to be unique and have a style, a signature!
Young people need to learn the fundamentals of the work in the kitchen but as well the fundamentals of mixing ingredients.
Chef David Burke talks about leadership style and describe his style when he was younger "coaching with vigor!"
You need the discipline to do things correctly and not take shortcuts.
Chef David Burke talks about his new restaurant Ventanas in NJ (200 Park Ave, Fort Lee, NJ).
He worked with legendary chefs in France and New York such as Pierre Troisgros, George Blanc, Marc Meneau, Daniel Boulud, Charlie Palmer and Waldy Malouf.
Learn more about David Burke Tavern (135 E 62nd St, New York, NY) and Woodpecker by David Burke (30 W 30th St, New York, NY)
Creativity doesn't slow down with years. Cheesecake Pops, Swordfish chops, and Pastrami Salmon are some of his favorite creations.
He is experimenting with sushi and pastry, like handheld desserts.
Chef David Burke wants to become an educator as the last step of his career.
5 rapid-fire questions.
p.p1 {margin: 0.0px 0.0px 12.0px 0.0px; line-height: 14.0px; font: 12.0px 'PT Mono'; color: #000000; -webkit-text-stroke: #000000}span.s1 {font-kerning: none}
Links to other episodes in New York City
Pastry Chef Mark Welker - Eleven Madison Park
Executive Chef Gabriel Kreuther
The Brandy Library with owner Flavien Desoblin
Pastry Chef Sam Mason - Odd Fellows
Chef Trigg Brown - Win Son
Executive Chef David Burke's Home Burger Recipe
Focus on a good quality meat first. But also work on condiments. Make your own tomato jam, your own ketchup, your own pickled onions, or a mushroom relish. You know things that you can put on a burger that you like. So look up some recipes on mango chutney and you know relishes and things like that, that you can spread on the bun. I always try to uplift my burger that way.
The meat is the meat. You can also make your own patties and inside those patties put some butter and garlic and then cheese.
Activity