SPOTLIGHT
Contestant Laurent Quenioux 51, Los Angeles, Chef at Vertical Wine Bistro
verticalwinebistro.com
Contestant Dakota Weiss 35, Los Angeles, Chef at Nine Thirty Restaurant and The Backyard
ninethirtyw.comand
thebackyardw.com
Hi Dakota, where are you from originally? I was born in the Antelope Valley…three words can sum it up…hot, windy, dusty, oh and did I mention hot? I have been moving around a lot though…went to high school in Santa Fe, college in Las Cruses, then once I got into cooking, I have been in Atlanta, Scottsdale, Sarasota, Dallas, Philadelphia…just to name a few. When did you first realize that you had an aptitude for cooking? I was always nosing around in the kitchen with my mom and grandma, both of whom are completely different in cooking styles. My mom is all about everything fresh from the garden—organic and my grandma everything from a box or can. To this day I love both styles! Where or how did you get your training? While going to school at NMSU I worked at a boutique coffee shop that made all the pastries and sandwiches on site. One day the main chef just up and quit and I was asked to fill in. I proudly walked in every morning at 5a.m. with my red and white checked Betty Crooker Cookbook my mom gave me for college and made almost everything out of it for the shop. I started to skip classes to pick up more shifts and realized this was my calling. How do you describe your culinary style or approach? I really enjoy food that “warms your soul.” I want my guests to come back to eat at either of my restaurants three or four times a week. I am not into challenging my guests with lots of words they probably never have heard of, or can’t pronounce. I like simple, straight-forward playful dishes. Why did you decide to join the cast ofTop Chef? Well (nervous laugh), I felt like I was at a point in my career where I was kind of standing still, I needed a push in some sort of direction. After thinking about it, I decided to go for it, take note…I am the least competitive person I know! Competition shows seek out unique competitors, what do you think it was about you that brought you this far? As stated above…I don’t have a competitive bone in my body, so for me to do a cooking competition was really more about the experience and meeting new awesome chefs. I think I have a unique style with my food and how I approach running my kitchen, which may have caught the eyes of the producers. What has been the toughest aspect of the process? Realizing that I am not as “tough” as I thought I was. Having been put into bizarre and unusual circumstances really puts you in tune with yourself. It’s a completely different world, I am used to being the one who makes the decisions and having the final say on everything…here, well…not so much! What did you learn about yourself during the competition? Definitely that I am EMOTIONAL! Honestly, I took everything straight to the heart, the good and the bad. But I wouldn’t change a thing; it’s such an amazing experience that I would love to do again and again.
Where are you from originally? I was born and raised in Paris, France When did you first realize that you had an aptitude for cooking? When my parents separated I was 11 years old, my father was a real foodie and my mom was a great cook! So, I stayed with my dad and had to feed the man! After learning a few tricks from mom, I started opening up cookbooks and the rest is history. That is why at age 13 I ended up in a restaurant in the southwest of France where I started my apprenticeship! Where or how did you get your training? Mostly in France in some of the most well-known three-star restaurants—Maxims, La Napoule, La Bonne Auberge, La Ciboulette, The Negresco Hotel, Alain Ducasse, etc. How do you describe your culinary style or approach? My style is somewhat rebellious, I am into crossing flavors, reversing savory and sweet (using sweet as savory and vice versa), very adventurous, totally not your regular stuff. Check our Starry Kitchen menus in Downtown L.A. from the pop-up at starrykitchen. com. I usually try to use proteins that are not ordinary and create new ways to present them using new techniques, flavors, molecular and not a conventional approach. Why did you decide to join the cast ofTop Chef? More about curiosity and to experience how the show is actually done . . . Competition shows seek out unique competitors, what do you think it was about you that brought you this far? I guess my reputation here in the Los Angeles area and expertise. Also, I am sure the show does have an idea how they want to mix different talents. What has been the toughest aspect of the process? For years I have been taught and I have been teaching that a successful restaurant is teamwork—and no doubt it is team work! Top Chef fosters individuality and it is part of competing—totally the opposite of what is a successful individual in a real kitchen. What did you learn about yourself during the competition?
Honestly...nothing that I did not already know.
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RAGE monthly | NOVEMBER 2011
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