David Castle Born : 1967 Browse All Authors Top 6 quotes by David Castle Our expertise is preparing foods in tough environments. We have a kitchen where we grill and roast and make smelly stuff happen, and then bring it to the site and warm it in a way that makes it taste just-cooked. David Castle stuff-happens kitchen way Chefs who cook in these ivory towers are in control in their own world. We try to approximate that world as best we can, but ultimately our goal is to please our clients. David Castle ivory-tower goal trying Playfulness. We've baked Mallomars and Rice Krispies treats, made milkshakes, and even built a macaron cake in the shape of a Christmas tree. These items remind people of their childhood; we just re-create them with adult flavors. David Castle childhood cake people Our clients wanted the restaurant experience, not their mother's buffet dinner - so we reached out to that world and hired a series of restaurant chefs: Robb Garceau from Jean Georges, Cornelius Gallagher from Oceana. Cornelius completely revolutionized our menu; he did a stint at El Bulli, and one of the techniques he brought back was sous-vide cooking. Our current chef, Patrick Phelan, continues to grow the vision. David Castle vision cooking mother We take it into account from the very beginning and try to steer couples toward items that lend themselves to those circumstances. Sometimes we have to steer a little more forcefully - you can't fry French fries in the New York Public Library. David Castle couple new-york trying If you were to go to a restaurant and disagree with Daniel Boulud, he'd probably throw something at you. Restaurant chefs have a problem with caterers because we accommodate special requests, but great service is about getting exactly what you want. David Castle special want chef
