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Interview
with Chris Schlesinger
East Coast Grill
Cambridge, Mass.
http://www.eastcoastgrill.net
The Back Eddy
Westport, Mass.
http://www.thebackeddy.com
How do you describe the style of cuisine at your
restaurant(s)?
At both of my restaurants, East Coast Grill and The Back Eddy,
we specialize in seafood, BBQ and live fire grilling.
What/ who influenced you to become a chef?
My father was the biggest influencer. He saw how happy I
was working in the kitchen and was very supportive of my
choice to become a chef.
Where do you find inspiration to create new recipes and
flavors?
Most of my inspiration comes from traveling, eating at other
restaurants and reading cookbooks.
What do you like to cook/eat when you are not at work?
I love seafood. I especially enjoy eating anything that I
catch myself such as clams, stripe bass and bluefish. I’m also
a big fan of hot dogs, sausages and bacon.
What is the most memorable meal or food experience you’ve
had?
The most distinct food experience I have ever had was when I
was thirteen years old. I was traveling through Greece and had
the best spit-roasted lamb ever.
Do you have any cooking tips to share with home chefs?
I think it’s important to have a good time when you’re cooking
and don’t get frustrated if something doesn’t turn out exactly
right.
Why do you think people like potatoes so much?
There are so many different types and varieties to choose from
and ways to prepare them. Plus, they taste great!
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Chris' Grilled Swordfish Steaks
with Potato Puree |
