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Article: The loose canon who had it right all along: he taught me how to cook from the heart, with a classical root but with an eye toward the needs of the moment. that's really who I believe I am.(Rick Moonen, Executive Chef and owner of Rick Moonen's RM Seafood)(Interview)
- Article from:
- Art Culinaire
- Article date:
- March 22, 2009
CopyrightCOPYRIGHT 2009 Culinaire, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Rick Moonen has worked at some of the world's most illustrious restaurants. His resume shimmers with the light of such culinary stars as la Cote Basque and Le Cirque. But ask him who his mentor is and he doesn't name one of the famous chefs he has worked with over the decodes. "My mentor that I had the opportunity to work with early in my career was named Eugene Bernard. He was known as "boom-boom" Bemard because he was very loud, straightforward, and would lake any crap." Bernard was the last culinary instructor Moonen had a" the Culinary Institute of America, from where he graduated at the top of his class in 1978.
Bernard was more than a mentor to Moonen. "To ...
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Article: Le Cirque 2000. (New York, NY)
Esquire;
November 1, 1997 ;
700+ words
... ... The Archdiocese of New York, which owns the land ... Boulud, David Bouley, Rick Moonen, Terrance Brennan ... challenge of moving to one of New York's grandest historic ... attempted. Yet when the New York twilight streams through ...
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