Basil Chefs |
Chef Interview: Chef D'Andre McCarter
Chef Interview: Chef D’Andre McCarter
Basil MAGAZINE: At what age did you know you were interested in cooking for a living?
Chef D’Andre McCarter: At the age of 14.
Basil: Did you attend culinary school and if so, which one?
Chef D’Andre: Yes. I attended Culinard www.culinard.com.
Basil: Who gave you your first break in the culinary world?
Chef D’Andre: Chef Clayton Sherrod. He taught me how to be marketable a show chef, if you will.
Basil: Would you recommend culinary school?
Chef D’Andre: Not necessarily. You can work in a proper restaurant or hotel and learn everything you would learn in school and more, and get paid along the way instead of paying. I learned a lot from school but the price no longer makes sense.
Basil: What’s your favorite “wow” dish to make?
Chef D’Andre: My SIGNATURE DISH is "Seared Jerk Salmon over Saffron Rice with Pineapple Salsa" It’s a party in your mouth!
Basil: How would you describe your style of cooking?
Chef D’Andre: Blending the old with the new fusion Melting Pot cooking. I find this style gives me more room to be creative.
Basil: How do you balance personal and/or family life with being a successful executive chef?
Chef D’Andre: Well, like anything you must have balances the long hours spent cooking for other families really is not a bother being that I’m single with no kids. But I did create The Real Private Chefs to be able to walk away from the kitchen and set back and enjoy the fruits of my labor.
Basil: Give us a little insight on some of the places that you have worked.
Chef D’Andre: Wow! To name a few: Aramark, PF Changs, Macaroni Grill ,The Wynfrey Hotel, Marriot Hotel, Tutwiler Hotel and Greystone Golf & Country Club, I- Hop ,J Alexander, Birmingham Zoo, Sheraton Hotel.
Basil: What ingredient that you like do you feel is underappreciated or underutilized and why?
Chef D’Andre: Celery – it’s versatile and underappreciated. I like to approach it a la Paco Torreblanca, both as a mirepoix base and as a featured ingredient.
Basil: What’s your most indispensable kitchen tool?
Chef D’Andre: The one tool I can not live without beside knifes would be tongs they are like extra fingers to me.
Basil: Do you have any favorite cookbooks?
Chef D’Andre: For utilization, I like Culinary Artistry by Andrew Dornenburg and Karen Page. It interviews all these famous chefs. It asks them what their favorite ingredients are, what goes with what, and it has interviews and signature dishes. And Jeff Henderson’s book Cooked, a story of overcoming and beating the odds.
Basil: Are there any places that you would like to visit in the way of food, wine & culture?
Chef D’Andre: New York. It seems that the whole dining population there is interested in the dining experience. Also, Tokyo has amazing food and culture and it re-works other countries’ food.
Basil: What is your philosophy on food and dining?
Chef D’Andre: It’s all about taking something and giving it a twist, doing it really well, and providing added value. Food doesn’t have to be king sized to be enjoyable. Less can mean more.
Basil: If you could cook for someone past or present, who would it be and why?
Chef D’Andre: Jesus Christ! Just cooking for someone you can learn so much plus I have a ton of questions.
Basil: How are you involved in your local culinary community and what are some of your favorite food-related charities?
Chef D’Andre: I mentor inner city and at risk youth. As far as charities, I’m a fan of and work with Real Men Cook and Share Our Strength.
Basil: Why do you feel it’s important to give back?
Chef D’Andre: Giving back is personal for me. I had food and my time to a single mother addicted to drugs and her children and when I asked when was the last time you all ate something? They replied, "I can’t remember”? I will never forget that. Even now, as I’m providing some NBA player or music artist with the luxury of having they’re own Private or Personal Chef… That childhood resonates with me because it was my very own. The importance of giving back is not for a tax write off or even once a year visits with your Social Club to feed the needy. For me giving back is an obligation. Right here in America children are going hungry and even dying without food.
Basil: Yell us what’s next for you and how people can contact you.
Chef D’Andre: I’ve been traveling to be seen in as many cities as I possible can work hard at spreading my BRAND everywhere. If a book or TV Deal comes alone great, but if not, I’m just enjoying building my clients base to a national level and watching The Real Private Chefs GROW.
Contact Information:
Chef D’Andre McCarter
The Real Private Chefs
Office1-866-941-2229
Email: therealprivatechefs@live.com
Basil Chef's Council
Chef of the Month: Chef Patty James
