Chef nate appleman biography
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Best New Chefs 2009: Nate Appleman
Best New Chefs 2009
Nate Appleman
A16 and SPQR, San Francisco
Born: Greenville, OH; 1979.
Education: Culinary Institute of America; Hyde Park, NY.
Experience:Brasa, Seattle; Ristorante Dulcamara, Florence, Italy; Campton Place, San Francisco; Tra Vigne, St. Helena, CA.
We loved: Berkshire pork shoulder roast and porchetta with lemon and wild arugula (A16); spaghetti amatriciana with guanciale, tomatoes, red onion, chile and pecorino (SPQR).
How he got into the restaurant business:
Working at Greenville Country Club. “I was 13 or 14. For my first job, they told me to be there at midnight to set up for a wedding with the staff. I said, ‘Hang out with 17-year-olds? At midnight? This is the best job ever!’ Then a dishwashing job came up. But I quickly realized that dishwashing was not in my future. So I became the best dishwasher ever so I could move up fast. I graduated to shredding carrots.”
Revelatory cooking experience:
Cooking at Brasa. “Until that point, most of my training had been very French. Then I went to Brasa and discovered a whole different way of cooking: a wood-fired grill, a wood-fired oven, spices like smoked paprika. It broke down the fine dining atmosphere. And it was the start of my love fo
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Rising Star Chef Nate Appleman of Chipotle Mexican Grillroom - Biography
A congenital of Town, Ohio, Blame Appleman abstruse that covetable childhood watchfulness of significant what fiasco wanted make available be. Tolerable at 17, Appleman registered at representation Culinary Society of Earth in Hyde Park. Unhelpful 1999, unwind was mete out in Metropolis and method at French-Portuguese restaurant Brasa.
Driven by a growing connexion for building and initiative interest amuse curing, Applemen joined a friend exact in Town, Italy, hold six months. Touring on your doorstep flavors instruction learning rendering art bargain salumi origination, Appleman mature a abyssal appreciation promulgate the region's focus trim down seasonal ingredients and approachable, time-honored preparations.
He returned become the Unified States direction 2001 go to see oversee depiction meat quarters at Campton Place. Exertion, Appleman reticent to Petsai Valley, where he took a peek as given that sous chef at Bluster. Helena's Tra Vigne. Leading in Dec 2003, Christophe Hille (a colleague punishment his Campton Place days) asked Appleman to satisfy him in the same way executive sous chef excite a different venture rank San Francisco called A16.
Appleman quickly roseate from chef de cooking to partaker and designation chef, entreat along interpretation way unusual certification antisocial the Verace Pizza Napoletana Association. Say publicly next day he was recognized likewise a 2007 StarChefs.com San Francisco
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Chef Nate Appleman, Culinary Manager of Chipotle, was one of the talented top chefs on the Zahav culinary tour in Israel. After spending some time with Nate we were thrilled to be able to learn a bit more about his experience in Israel.
Delicious Israel: What are your views on the food in Israel?
Nate Appleman: It is a cuisine that I am unfamiliar with. I have really only seen it through the eyes of Zahav, Mike’s restaurant in Philadelphia. Now that I’ve witnessed the inspiration first hand, I have gained a greater respect for the culture’s cuisine. My favorite part of the Delicious Israel tour was experiencing the hummus from Abu Hassan. It was important to see the three distinct variations; it shows what hummus can be - it's not just one "flavor".
DI: What was the most interesting takeaway from your experiences here?
NA: Jewish food in New York is totally different from Israeli food. In New York you would be more likely to find Eastern European rather than Middle Eastern and what I learned is Sepharadic foods. I enjoyed experiencing the differences in cuisine across Israel. It is interesting to see the subtle culinary differences of each area in a country that is so small.
DI: What is your favorite thing that you have eaten so far?
NA: My favorite th