We continue our interview with Chef Shelly, and learn why the peculiar name A Restaurant and Market was chosen.Click here
if you missed Part One of her interview.
If you could cook for one person, dead or alive, who would it be and why?
Chef B. Bernard Carmouche, long-time Chef de Cuisine for Emeril. He is partially responsible for me being in the industry. I haven't seen him since I staged at Emeril's in New Orleans. I would love for him to experience how much I have grown up in the industry. I think he would be proud.
What's your opinion of the new TV series Top Chef: Just Desserts?
Traumatic... I am glad I'm not a contestant.
Who's your favorite celebrity chef?
Who's a celebrity chef you're tired of?
I don't know. I'm not a hater.
What's your proudest moment as a chef?
When my customers truly enjoy what I'm putting out.
Favorite music to cook by:
Best food city in America:
Favorite restaurant in America:
Gramercy Tavern, when Tom Colicchio and Claudia Fleming were at the helm.
What would you like to see more of in Orange County from a culinary standpoint?
Good late-night food.
What would you like to see less of in Orange County from a culinary standpoint?
How did the name "A Market" come about?
Our location has a long history in the community [ed - the 1925 building formerly housed The Arches Restaurant]. The previous owner kept the Arches name and because it's a landmark, the new owners didn't want to name it something completely random and different. All of that was taken into consideration during its restoration and renaming.
What's your favorite cookbook?
Au Coeur des Saveurs by Frédéric Bau.
What's the weirdest thing you've ever eaten?
Monkfish liver. Hated it!
You're at the market. What do you buy two of?
What's your weirdest customer request?
Don't really have one.
What's your favorite OC restaurant(s) other than your own?
Bamboo Bistro in Corona Del Mar.
What's the hardest lesson you've learned?
That not everyone has the same commitment and integrity.
Who's your hero, culinary or otherwise?
What cuisine that you are unfamiliar with would you want to learn more about and why?
Molecular gastronomy. It's playful and fun but I don't have the outlet for it.
If you could invite any chef into your kitchen as a chef de cuisine for a day, whom would it be?
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What's next for you?
Total world domination. Just kidding. Putting more focus on myself for a change.
What do you hope for your business in five years?
That it's considered a pillar in the community.
What about in ten years?
More A Markets in other locations.
A Market, 3400 W. Coast Hwy., Newport Beach, (949) 650-6515; www.arestaurantnb.com