Meet The Chef Whos Changing The Way We Look At Different Cultures Food (Forbes - 9/12/14) #Harlem, The Cecil, #CulinaryEducation EXCERPT: Since taking over the Chef du Cuisine spot at The Cecil in Harlem, Johnson has introduced Afro-Asian to New York’s gastronomical lexicon. Dishes like grilled chicken thighs with Hong Kong noodles and collard greens celebrate the culinary melting pot that has evolved from shifting and interacting cultures over centuries. Like the food he prepares, Johnson’s love of cooking was also passed down from older generations. He grew up in the kitchen with his grandma, relegated to washing vegetables and peeling potatoes at first. “She used to make it really fun,” Johnson said. “She’d play loud music and cook these grand meals.” He remembers seeing a commercial for the Culinary Institute of America when he was eight years old. He told his mom that he was going to go to culinary school there. She laughed it off initially, but he stayed focused and began riding his bike to a dishwashing gig at a nearby country club at age 14. After four weeks at Seton Hall, he realized his eight-year-old self might have been onto something. He left the New Jersey school and made his way to the prestigious CIA, where he claims to have been the worst chef in the kitchen upon arrival. According to Johnson, everything inexplicably clicked one day—his skills were elevated to the next level all of the sudden. Gaining experience at some notable New York spots, including Tribeca Grill, The Smith and Centro Vinoteca, he was on his way to success. Johnson brought Afro-Asian cooking to Harlem; the streets of Philadelphia are next. He will bring his unique flavor profiles to the Under 30 Summit food festival, where he’ll square off against other top young chefs, including Max Sussman, Jesse Schenker and Christopher Coombs.
Posted on: Sat, 13 Sep 2014 14:41:55 +0000
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