David Kesler of the Cellar, Part Two

David Kesler of the Cellar, Part Two
Courtesy of the Cellar

Executive Chef David Kesler of Fullerton's The Cellar Restaurant is on the line this week. Here's a random fact for the readership: people who excel at both cuisine and pastry are rare in the extreme. Every culinary arts student studies pastry, but it's like being both an outstanding brain surgeon and a top-level heart surgeon at once: rare, and not to be missed. That's a hint.

Meanwhile, if you missed the first part of the interview, click back to read it.

OC Weekly: What's your favorite music to cook by?

David Kesler: 70s and electronic.

OCW: What's the best food city in America?

DK: New York City.

OCW: What's your favorite restaurant in America?

DK: Chanterelle in New York.

OCW: What would you like to see more of in Orange County or Long Beach from a culinary standpoint?

DK: Fine pastry shops.

OCW: What would you like to see less of in Orange County or Long Beach from a culinary standpoint?

DK: Frozen yogurt shops.

OCW: What are your favorite cookbooks?

DK: Larousse Gastronomique, Le Bec-Fin Recipes

OCW: What show would you pitch to the Food Network?

DK: Ice carving idol...competition for the best ice carver on the globe.

OCW: What's the weirdest thing you've ever eaten?

DK: Dirt sauce. I was at the National Chef Congress in New York and a chef from Argentina showed us how to make a pretty tasty sauce with red clay from Argentina.

OCW: You're making an omelet. What's in it?

DK: Salt, Emmentaler

OCW: You're at the market. What do you buy two of?

DK: Artichokes.

OCW: What was the weirdest customer request you've ever ordered?

DK: Escargots and mushrooms appetizer, no escargots.

OCW: What's your favorite restaurant other than your own?

DK: La Tour d'Argent, Paris; Joe's Restaurant, Venice.

OCW: What's the hardest lesson you've learned?

DK: Thinking there's enough time and being way ahead of the game.

OCW: What would be your last meal on Earth?

DK: Grilled artichokes and steamed lobster.

OCW: Who's your hero, culinary or otherwise?

DK: Chef Jacques Pépin.

OCW: What cuisine that you are unfamiliar with would you want to learn more about and why?

DK: Anything from the African continent from Egypt to Morocco to Ethiopia to Botswana, because that is the area of the world that I really know absolutely nothing about culinarily.

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The Cellar - Closed

201 E. Broadway
Long Beach, CA 90802

562-495-9000

thecellarlbc.ning.com


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