Chefs on stage at Kapalua festival
Chefs and wine experts at the four-day, 35th annual Kapalua Wine & Food Festival that ended June 12, have a strong message for aspiring young chefs: less is more.
Chef Hugh Acheson, the Ottawa, Canada, born chef hailed as the James Beard Awards' 2012 Best Chef, Southeast, said during his June 12 cooking demo that much of the hubris in restaurants today is the result of the rise of molecular gastronomy that set thousands of young chefs on a mission to emulate culinary geniuses like Ferran Adría and Grant Achatz. The problem is, he said, that most of them will never get there because they don't even know how to cook the perfect roast chicken.
"You have to walk before you can run," he said.
To the audience of culinary geeks, he cautioned, "Be wary of chefs who want to cook for themselves. I want to cook for you. I want to make people happy, not threaten them with the idea that they may not get what I'm doing."
He added that he's noticed young chefs tend to cook on high heat. "I'm like, you guys don't need to do that. It has a dial."
Sharing his knowledge a day earlier, chef Michele Mazza of New York's Il Mulino and Trattoria Il Mulino, also said the biggest mistake home chefs make is to cook on high heat. He believes in roasting over low heat for a long time, and he prefers a wood-burning oven instead of an electric or gas range.
He, too, had a word for young chefs whose penchant is for excess. The tomato sauce for his lasagna was very simple, seasoned only with salt, basil and oregano. Mushrooms accompanying his lobster dish were seasoned only with rosemary and oregano.
He said use of specific herbs for particular dishes is what defines the dish. Echoing his sentiments, host Master Sommelier Michael Jordan said, "Wherever you go in the world, that is what the better chefs are doing."
Both chefs shared some tips for demystifying their craft to get people cooking again, and part of what they had to share included breaking down the process into simple math, such as the vinaigrette ratio of three parts oil to one part acid, and revealing a family secret, Mazza said the perfect pasta involves using six eggs plus six yolks for every pound of flour. "The rest is elbow grease."
When sautéing fish to achieve the perfect crisp, Acheson said most people, including his wife, have a tendency to be impatient and push food around in the pan. "Don't push it around, let it sit."
Acheson will be back in fall for the Hawai'i Food & Wine Festival.
Nadine Kam is Style Editor and staff restaurant critic at the Honolulu Star-Advertiser; her food coverage in print in Wednesday's Crave section. Contact her via email at firstname.lastname@example.org and follow her on Twitter, Instagram and Rebel Mouse.