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Chef Interview: Chef Dwight Evans
Chef Interview: Chef Dwight Evans
Basil MAGAZINE: At what age did you know you were interested in cooking for a living?
Chef Evans: I was about 13 years old.
Basil: Did you attend culinary school and if so, which one?
Chef Evans: Ecole Supérieure de Cuisine Française (Grégoire Ferrandi) Paris, France
Johnson &Wales.
Basil: Would you recommend culinary school?
Chef Evans: Yes definitely.
Basil: Who would you consider to be your most influential mentor?
Chef Evans: Chef Michel Bouit C.E.C. AAC
Basil: What’s your most indispensable kitchen tool?
Chef Evans: The Mandolin
Basil: Are there any places that you would like to visit in the way of food, wine & culture?
Chef Evans: Yes, South Africa.
Basil: What languages do you speak?
Chef Evans: English, French, Spanish
Basil: What are your favorite restaurants –off the beaten path –in your city?
Chef Evans: Yassa African Restaurant, 3 J's Jamaican Jerk & Daley's
Basil: In your local area, what trends do you see emerging in the restaurant scene now?
Chef Evans: Molecular Gastronomy
Chef Evans is currently completing the pilot for his cooking show “Fine Dining with Chef Evans and his book entitled “From the GHETTO TO GOURMET… T Refuse to Lose… Chef Evans is a proud member of the American Culinary Federation (ACF) and World Association of Chefs Society (WACS).
Chef Dwight Evans
Facebook: Chef Dwight Evans
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