Chef Edward Rodwell of Amuse Bouche NYC
"French culture and culinary traditions are a central part of my cuisine."
From: Quiberon, a small village on the coast of Brittany, in Northwest France. A beautiful summer town well known for its seafood and Kouign Amann.
Pursuit: Professional Chef
How did life lead you to this career path?
I actually started as a restaurant manager on the island of St. Barth. I worked front of the house for many years and eventually decided to move to New York and pursue a culinary degree at the Institute of Culinary Education. My grandfather, who had a great influence on me as a child, was a chef in the French Navy and I believe I was gifted with his wonderful talent.
Although we realize no two days are alike, what is a typical day like for you?
I'm an early bird - usually up by 5:30am - my first move every day is a cup of hot tea..
I do try to hit the gym a few days a week to keep my energy going. Then I'll usually go straight to the market.. I shop from Farmers Markets throughout the city (Union Square is my favorite) and depending on the event of the day I will go to specific vendors like The Lobster Place or Lobel's Prime Meats to pick up the best and freshest ingredients.
What do you enjoy most about CookUnity?
CookUnity offers an awesome creative and dynamic environment for professional chefs like me. The community spirit between all of us chefs is what I value most.
How would you describe your creative process to crafting a signature dish?
I always want to be seasonal when designing new dishes. I take into account all the beautiful produce that I can find from the market. I decide on the protein depending on the event. The environment and where the events take place also plays a big role when I create a menu.
Go-to dish for Fall 2017?
Anything with matcha...
Translated into "she sees", Elle Sees [NYC]'s digital platform is a curated guide to culture and lifestyle --what are your must-haves for productivity? What gets your juices flowing?
Good and sharp knives are essential to my productivity...love New West Knife Works.
How does your French heritage influence your cooking?
My earlier memories are in the kitchen as my entire childhood was exposed to great food. Most of my family was in the food and restaurant industry, so I was blessed to grow up in that environment. I remember family gatherings with multiple course meals that we would enjoy over hours, paired with lots of French wines. I learned many French basics, like making mayonnaise or quiche dough from scratch, at a very early age.
What is the most challenging part of your career?
Juggling a very busy calendar.. as a private chef you always have to think ahead and be as prepared as possible.
What truly inspires you?
People reacting to my food.
Words to live by?
Every day is a celebration.