philosophy and her commitment to finding the highest-quality seasonal ingredients and using a simple, improvisational approach. It reminded me of the simple, yet profound cooking style that I grew up with.
DC – Living and perfecting your skills in the south of France had to be an amazing experience and pivotal moment in your career. Describe the differences cooking for clients in the U.S. versus Europe.
PP: The biggest difference between cooking in the US vs. Europe is quality of ingredients. The obsession over ingredient quality is palpable in France. The French also eat a wider variety of produce from a young age, giving them a positive attitude toward fruits and vegetables. There’s a deep concern about the area where the food is from, whether it’s wine or produce. It’s called “le terroir” in French and it’s fundamental to understanding the somewhat complex system of rules that rule over specific food products in the country.
When I moved to Puycelsi, a small town outside of Toulouse, France, I didn’t know what was in store for me. To my delight, I discovered how to cook with seasonal produce, cheese and meats from local farmers and the neighboring woods—and, most important, new techniques. While living in a small town, I focused on classic French dishes, embracing the joys of seasonal cooking. I fell in love with classic recipes such as Roast Chicken with Herbs and Crème Fraîche, Cèpe and Onion Tartlets, Winter Vegetable Cocotte, Apple Tart and Chocolate Mousse that brought the warmth of rural France onto the plate.
DC – Tell me how your Indian background influences your food.
PP: When I was younger, each meal my mother prepared started with a trip to the local market. I have vivid memories of the crowded alleyways lined with stalls of fresh vegetables, leafy herbs and succulent fruits. Every vegetable was picked over, bargained for and weighed before being placed in the bag she let me carry. We would race home to prepare our treasure. This weekly ritual cemented my love of fresh local produce. I watched my mother chop and dice the vegetables; I would breathe in the spices housed in her beloved steel container. Before long, the oil was sputtering in the pan as she threw in a pinch of this and a dash of that.
The room soon perfumed with the smell of cumin, coriander and saffron. These memories have shaped the way I look at food today. My Indian background instilled in me a love for fresh produce and homemade food packed with flavorful spices and herbs such as turmeric and cardamom, cilantro and mint. These spices and herbs from my childhood serve as an everyday inspiration for the delicious meals and menus I create today.
DC – As we head into 2017, what are your top three culinary goals as it relates to food and your career?
My top three culinary goals are:
1.) Continue educating children and young people about healthy eating, where their food comes from and how to cook is very important to me.
2.) Publish my first cookbook.
3.) Generate more food related video content.
Chef Palak Patel’s South Indian Prawn Stew