Chefs are artists, and artists have their own unique vision of what sets their creations apart. I caught up with a few chefs and asked them how they defined the word gourmet. Here is what they said.
“Gourmet conjures up the thought of a true eating experience cooked by chefs who have a real passion for food. Whatever the style or setting, the food will always shine through in its depth of flavor and the way the ingredients have been assembled and presented.”
—CHEF GLEN WATSON, Sofitel St. James, London
“Gourmet means food and ingredients you would not see in an everyday store. The presentation is given great care and is prepared in an appropriate, refined manner. The flavors should last on the palate, developing layer upon layer of flavor. The meal/courses build upon each other as it continues.”
—CHEF EDWARD FARROW, Julien Restaurant at the Langham Hotel, Boston
“What food is really all about is the flavor, the taste, the aroma. Although we think of it as more upscale cuisine, gourmet doesn't have to mean difficult. In fact, the simplicity of the dish is often an element of gourmet cooking, and the simple flavors are what people really like. Gourmet cooking is to be enjoyed everyday—it's a feast, a fête, and a dream.”
—CHEF ROLAND PASSOT, co-owner and chief culinary officer of the Left Bank Brasserie
“Gourmet is simplicity.”
—CHEF CHRIS YEO, chef and owner of Straights
“Well, when my mother-in-law introduces me, she always says, ‘This is my son-in-law—he's a gourmet chef!' I guess, to me, it sounds a bit pretentious. But I know she's trying to tell people that what I do is an art—that I'm not just flipping burgers.”
—CHEF TERENCE FUERY, Ritz-Carlton, Philadelphia
“Gourmet means opulence. When something is gourmet it's the best of the best—but then again, fresh olives, and feta are gourmet too… . I would say it's a fancy word for really good.”
—CHEF AUDREY CLAIRE, Twenty Manning and Audrey Claire, Philadelphia
“Gourmet? It's a luxury—like when you drive a Mercedes, you feel good. When you eat gourmet food, you feel great.”
—BILLY MIGNUCCI, owner of Di Bruno's, a gourmet specialty cheese shop in Philadelphia
“Excellence in service. We have an advantage at the Four Seasons of knowing that we have the right people, so that the guest's experience begins the moment he or she enters the door. As for the meal, it should showcase a unique change in ingredients.”
—CHEF MARTIN HAMANN, Four Seasons, Philadelphia
“To me gourmet is something that is made by hand and with love. Whether it's exotic or not, if a person doesn't put love into it, it will not make an impression.”
—HELEN YIN, owner of Fork, Philadelphia
“A gourmet to me is someone who can appreciate the subtleties and nuances of how chefs combine ingredients, spices, and seasonings, cooking techniques, and presentation to create dishes that are a treat to the taste buds and the eye. This is why I was inspired to combine my two favorite cuisines, Chinese and French, to create the dishes we serve here at Tommy Toy's Cuisine Chinoise.”
—CHEF TOMMY TOY, Tommy Toy's Cuisine Chinoise, San Francisco
“Gourmet is a style of cooking that is seemingly paired with expensive food ingredients or expensive fine wine. One would have to fully understand haute cuisine to become a gourmet. A chef worth his salt should have the culinary skill to take an ingredient which does not have to be fancy or complicated and turn it into gold. Alchemy at its best! But, gourmet at its best is when the cooking comes from the heart.”
—CHEF ANDREW TURNER, Bentley Hotel, London
“The quality of the products is what makes gourmet truly ‘gourmet.' This is the most important thing, because people should enjoy the natural flavors of food. Food should not be masked with heavy sauces and spices. With quality products, one only has to lightly season and cook it properly.”
—CHEF TROY THOMPSON, Jer-ne Restaurant and Bar, Ritz-Carlton, Marina del Rey
