亚搏电竞食品和美酒亚搏电竞Best New Chefs 2021: Gaby Maeda
Gaby Maeda宣称：“每天上班时，我都会像第一天一样兴奋。”梅达（Maeda）是旧金山坚定国家鸟类（State Bird）的厨师厨师，在那里她和她的团队在那里筹集了一份明亮而有力的加利福尼亚美食菜单，重点是当地农产品，并具有强烈的亚洲影响力。她在专业厨房工作了十多年，这就是她最快乐的地方。“我要做的就是与我的团队一起努力，每天与他们成长。”
Maeda was drawn to restaurant work as a young teen in Honolulu, but has never been in a rush to make it to the top of the ladder. She has always been more interested in gaining skills than accolades (though she has received her fair share of those, too, including a James Beard nomination). At 14, she convinced her parents to let her homeschool herself, with two conditions: that she get good grades and a job. Maeda started working at Sekiya's, a popular Japanese delicatessen, but wished she was cooking. "I wanted to be where the action was," she says. When she turned 16, she landed her first back-of-house job at Hiroshi Eurasian Tapas, one of the first farm-to-table restaurants on the island. "I was so pumped!" Maeda recalls. She might have been hired as a cook, but Maeda didn't know what she was doing half the time. So she homeschooled some more: she bought a textbook from the Culinary Institute of America, looked up every word she did not know, and practiced how to braise, chiffonade, and brunoise on carrots at home.
She had long set her sights on San Francisco and moved to the mainland to attend culinary school. That led to an externship at Gary Danko. She ended up staying for five years, mastering each and every station, leaving with the title of lead line cook. "I never became a sous chef, and I was totally fine with that," she says. "I was proud of what I learned and for being treated with respect as an out, gay, young kid."
24岁时，Maeda开始在State Bird Provisionsand instantly connected with chef and co-owner Stuart Brioza (a2003 F＆W最佳新厨师)。“他有一个计划为我之前我有一个计划e," she says. Maeda was quickly promoted to sous chef, and just over a year later she was offered the chef de cuisine job. The rapid promotions took her by surprise. "This is exactly what I wanted in my life, and these are the steps I wanted to take, but I wasn't expecting it to be so fast," she says. Maeda felt comfortable in her technical cooking skills, but it was always important to her to learn how to become a good manager, not wanting to repeat the anger and the yelling she had seen in other kitchens. "I wanted to make sure I knew how to talk to staff, how to schedule, and how to deal with the stresses of everything," she says. "I learned how to properly give constructive criticism and positive reinforcement at the same time."
当她扮演厨师厨师的角色时，她还发现了自己的烹饪声音和观点，其中一个扎根于但不受她的过去的束缚。梅达（Maeda）围绕着惊人的家庭厨师长大。Maeda的妈妈煮了日本，中国和韩国食品，转向泡菜炖菜，以便快速而令人满意的饭菜，她与祖母（一只冲亚搏电竞绳，一个日裔美国人）一起吃了诸如Kobumaki，像Kobumaki，Seaweed，塞满了猪肉和五花肉的菜肴（牛蒡根）;或炒米饭，用咸牛肉，洋葱，酱油和dashi扔掉；或脆脆的摩chi小吃，上面放着酱油和诺里。马达说：“夏威夷真是个熔炉。”“即使您不是这些文化，您也会长大后吃饭和吃韩国食品，中国食品和菲律宾食品。”亚搏电竞
The influences of her childhood are a through line in the menu at State Bird Provisions. A dish of carrot mochi makes clever use of the chewy pounded rice, using it in a gnocchi-like preparation. It's part of a dish where Maeda cooks carrots in three additional ways: roasting them until they are sweet and tender, pickling them for crunch, and using the juice to make a supple vinaigrette that brings the dish together. "Mochi was a passion project of mine because it is such a strong food memory for me," says Maeda.
另一个最喜欢的童年零食，田玛豆腐（由鸡蛋制成的奶油豆腐）构成了鸡蛋豆腐的基础 - 在酒店锅中蒸鸡蛋，dashi，白大豆和米林制作，它的丁香和腌制的蘑菇和腌制的蘑菇和上面她用韩国智利片，锡库安胡椒和金色日本芝麻籽制成的智利油冠。然后是虾烤面包，向中国经典的新鲜致敬。厚厚的蓬松的日本牛奶面包烤面包，上面放着一堆嫩的甜湾虾，在液体中轻轻煮，撒上柠檬草，galangal，galangal，lime和酸橙叶，然后扔进咖喱油中，然后撒上咖喱油。芹菜和香菜淋浴，以供植物浮雕。
有一天，马达想打开自己的位置。在她的心理蓝图中，这是一家以加利福尼亚驱动的餐厅，在海湾地区有“夏威夷的小快照”。现年31岁的梅达（Maeda）毫不费力。她说：“我希望在十年内，我会开设自己的餐厅。”“只有我能做对的话，我才会做。”
Aubrie Pick的照片