- Under Cover
- Special Editorial
- In Pictures
Kamal Rose, Chef
375 Greenwich St.
What dish are you serving at Taste of Tribeca and why?
We’ll be serving a hearty Batter-Up Fried Chicken and Jalapeno Corn Bread, in tribute to the baseball season and to summer. I prepare it with love, and our guests really enjoy it.
If you ordered this in your restaurant, what other dishes, wine or beverage would you pair it with?
It’s wonderful with Sweet Action Six Point Beer, but also can be enjoyed with your favorite summer wines and beverages.
Who was the first person who taught you to cook, and what’s the best thing you learned from him or her?
My grandmother was a good cook, using simple, fresh ingredients to create wonderful, savory meals. She had a great influence on me, and from her I learned how to season and taste.
What was your favorite food growing up?
I grew up on St. Vincent and The Grenadines, and loved a local specialty, Conch ceviche.
What’s the one utensil or cooking tool an amateur chef should splurge on?
A good professional kitchen knife is indispensable.
What’s the most common mistake amateur chefs make?
It’s really important to be well organized and passionate about your cooking. Becoming a good chef requires many years of hard work and culinary experiences before one truly earns the title of Chef.
What was your worst cooking injury?
Cooking in a professional kitchen is physically demanding, but it is truly what I love to do. Once, I twisted my knee working the grill station, but it’s like being an athlete, always trying to do your best.
If you knew it was your last meal, what would you eat and drink?
Conch ceviche with an ice cold pilsner is totally enjoyable. I can picture myself on the beach enjoying that with my son, Tristan, and it makes me nostalgic for my own childhood.