| Chef Matthew Antoun has not been to culinary school. Rick Bayless is incredible. The one piece of kitchen equipment you can't live without, other than your knives? A spoon -- we use it for tasting, plating, saucing, creating quenelles and decorating. What's coming up next on your menu? Our own artisan breads, sous vide vegetables, a charcuterie station. For the summer, Antoun is headed off to Paris to expand his knowledge of Parisian food. What restaurant do you find yourself going to again and again? My favorite restaurant in L. Latest ingredient obsession? Lately I've been obsessed with pea tendrils, heirloom carrots and spices, especially ras el hanout, which is a Moroccan form of curry. The last cookbook you read -- and what inspired you to pick it up? "Eleven Madison Park: The Cookbook" is the last cookbook I read. is Red O -- I order the pollo en mole poblano. In 2010, after leaving Per Se, Antoun returned to Los Angeles to begin his own catering company, Modern Art Catering . This is the type of food I aspire to create. |
Tuesday, 5 June 2012
5 Questions for Matt Antoun
