15 Questions with Chef David Gilbert
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"My passion is to continually strive for perfection. I don't believe perfection can ever really be achieved, but I am always pushing myself to be better every minute!"
| | Meet Chef David Gilbert, up-and-coming culinary extraordinaire and Chef2Chef columnist. As an award winning cook and executive chef and partner for Luqa restaurant in Dallas, Texas, Chef Gilbert has plenty to share about the life and times of a professional chef. You've read his stories and culinary insights in his column In the Fire with Chef David Gilbert-now get to know a bit more about the man behind the white jacket. |
| Chef2Chef: |
What do you do? |
| Chef David Gilbert: |
I am the Executive Chef and Partner for Luqa Restaurant in Dallas. |
| Chef2Chef: |
How did you know you wanted to be a chef? |
| Chef David Gilbert: |
I learned to cook scrambled eggs a few weeks before my eighth birthday. On the day of my birthday party, while everyone was outside eating cake and playing in the pool, I made some scrambled eggs for myself. While I was eating those scrambled eggs, I knew then I wanted to be a chef. |
| Chef2Chef: |
Where did you go to culinary school; what did you study? |
| Chef David Gilbert: |
I attended Johnson & Wales University and received my Associates Degree in Culinary Arts. After my apprenticeship in Europe at a Michelin star-rated restaurant, I returned to Johnson & Wales and received my Bachelor's in Food Service Management. |
| Chef2Chef: |
What is your culinary passion? |
| Chef David Gilbert: |
My passion is to continually strive for perfection. I don't believe perfection can ever really be achieved, but I am always pushing myself to be better every minute! |
| Chef2Chef: |
Care to share your favorite cooking tip? |
| Chef David Gilbert: |
You have to know your audience. It's not always about what you, as a chef, want to make; it's about what your audience wants to eat. |
| Chef2Chef: |
What is your favorite part of your job? |
| Chef David Gilbert: |
I have learned so much over the years, so I really love mentoring and developing young cooks. I like giving back to the culinary world. |
| Chef2Chef: |
What is your favorite cuisine? |
| Chef David Gilbert: |
I enjoy all types of cuisine, but my heart lies in Progressive New American cuisine. |
| Chef2Chef: |
What was the first thing you cooked? |
| Chef David Gilbert: |
I made some good scrambled eggs when I was 8. |
| Chef2Chef: |
Be honest-have you ever burned your toast? |
| Chef David Gilbert: |
Who hasn't burned their toast? I think it might be worse that I burned microwavable popcorn in my first microwave that even had a popcorn sensor. |
| Chef2Chef: |
How do you constantly rekindle your passion? |
| Chef David Gilbert: |
I rekindle my passions by always trying to keep a very open mind, talking with other chefs and traveling to new places all over the world. All of these things help inspire new ideas and creations. |
| Chef2Chef: |
What is the #1 lesson you learned in the kitchen? |
| Chef David Gilbert: |
Bring two pairs of socks for every shift. I always bring two pairs of socks to work and change about half way through my shift. It may seem odd, but it's so refreshing and feels like I've just taken a cold shower. (You feel like you are good for another 3,000 miles!) |
| Chef2Chef: |
What is your greatest strength as a chef? |
| Chef David Gilbert: |
I strongly believe in giving back all that I've learned by mentoring younger chefs as well as donating my time for charity events. |
| Chef2Chef: |
What's your best advice for a new culinary student? |
| Chef David Gilbert: |
I would tell them that, like anything of value in life, you get out of it what you put in. This is a tough industry, but your hard work and dedication to your passion will pay off in the long run. |
| Chef2Chef: |
How do you define success? |
| Chef David Gilbert: |
For me success is measured in two aspects. Personal and professional goals. Once both goals are achieved then I will feel the completion of total success. Professional goals weigh on your time for your personal achievements and vise versa |
| Chef2Chef: |
Where do you hope to be in 20 years? |
| Chef David Gilbert: |
In 20 years, hopefully I will have fulfilled all my professional goals. When I worked at the Ritz Carlton in the Caribbean, I fell in love with the islands. I would love to someday open a hospitality and culinary school there to develop skill sets for five star service expectation and knowledge of cooking to support the local high end hotels, resorts and restaurants. |
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