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Chef Jody Williams, one of the 100 contemporary chefs selected by the world's leading masters.
"I respect and enjoy Jody Williams as a person because of her intelligence and constant curiosity, as well as her inability to accept anything less than what she needs to calm her soul in the kitchen. And I admire her just as much as a chef, for all the perfect things she creates, day in and day out.
Jody is self-taught and educated herself by working and living in Italy, learning how to cook with local chefs, wherever it was spanking beets in a sink in Reggio Emilia or tasting culatello at Cavallino Bianco. Being fortunate enough to study Italian cuisine at the source allowed Jody to learn about the culture and language as well. This deeper understanding informs her choices in the kitchen and her presentation of the cuisine.
Her perfectly tiny restaurant in New York's Greenwich Village, Gottino, is charming real, real, and hip. It is somewhere between a wine bar and a gastro-pub, se she has labeled it a "gastroteca". For her, this distinguishes it as a gathering place to enjoy food and wine, not just another bar in New York. Her Slow Food-inspired and seasonally dictated dishes are innovative, and yet reminiscent not only of her time in Italy but also of her work at Gusto and Morandi, where her food shone brighter than any movie star who walked through the doors. She focuses on certain ingredients and techniques in every menu, forming a thread that runs through her dishes. Artichokes are favorites, as are sardines.
The character of the restaurant is also captivating. She keeps baskets of walnuts around the bar for a gratis treat, and holds a strict no-reservation policy, which ensures that it remains a neighborhood haunt. These touches carry beyond the running of the restaurant as well-on the Gottino website, she includes links to her sommelier's blog, as well as to other staff member's sites, and she also has a section on how to tie a bow tie and remove red wine stains. She is a constant source of curiosity and confidence in the kitchen, and her food is a permanent reminder of what I aspire to."
Mario Batali for Coco Book
Jody is self-taught and educated herself by working and living in Italy, learning how to cook with local chefs, wherever it was spanking beets in a sink in Reggio Emilia or tasting culatello at Cavallino Bianco. Being fortunate enough to study Italian cuisine at the source allowed Jody to learn about the culture and language as well. This deeper understanding informs her choices in the kitchen and her presentation of the cuisine.
Her perfectly tiny restaurant in New York's Greenwich Village, Gottino, is charming real, real, and hip. It is somewhere between a wine bar and a gastro-pub, se she has labeled it a "gastroteca". For her, this distinguishes it as a gathering place to enjoy food and wine, not just another bar in New York. Her Slow Food-inspired and seasonally dictated dishes are innovative, and yet reminiscent not only of her time in Italy but also of her work at Gusto and Morandi, where her food shone brighter than any movie star who walked through the doors. She focuses on certain ingredients and techniques in every menu, forming a thread that runs through her dishes. Artichokes are favorites, as are sardines.
The character of the restaurant is also captivating. She keeps baskets of walnuts around the bar for a gratis treat, and holds a strict no-reservation policy, which ensures that it remains a neighborhood haunt. These touches carry beyond the running of the restaurant as well-on the Gottino website, she includes links to her sommelier's blog, as well as to other staff member's sites, and she also has a section on how to tie a bow tie and remove red wine stains. She is a constant source of curiosity and confidence in the kitchen, and her food is a permanent reminder of what I aspire to."
Mario Batali for Coco Book
1 Comments:
Congratulations for such honorable mentions!
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