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HOT CHEF OF THE MONTH: Kris
Czartoryski
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Kris says:
"It started when I was
born into a family of mutts. My grandmother was a
Hungarian and during the war escaped to Brazil where
my mother was born and raised giving her a mixture of
South American and European palettes. She is the true
beginning of my career with her amazing talent of
making something out of nothing, baking our breads and
pastries, home made butter, yogurt pasta etc. So I
grew up as a baby in the high chair hanging out with
mom in the kitchen smelling her delicious treats and
being the first to taste everything.
My father's parents were an old blue blood Polish family who
also during the war escaped and fled to Brazil where my father
was born and raised giving him a mixture of palettes. Thankful
to him I am, for funding my schooling and bringing me up with
a complex palette and a love for quality cuisine.
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Kris Czartoryski
Hempnut Crusted White Chocolate Cheese Cake
Edamame Cakes with Mango-Hot Pepper Aioli
Oaxacan Soft Shrimp Taco
Blueberry Lychee Tiramisu
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At the age of 5 I was devouring things like mussels,
oysters, caviar, spinach, broccoli and all other
things which are notoriously disgusting to children.
As I grew so did my culinary experiences, I began
cooking at home, for my self at first and then for my
family, and by the time I was an early teen I was
cooking for my family's guests, and at special
occasions.
When I turned 17 we moved to Vienna, Austria were I
finished high school.
I started partying a lot and enjoying life, traveling
around Europe and getting to know all the different
European cuisines, not even thinking about what I would
do next. All I knew was that I wanted to do something
in between nature and animal photography, Zoology,
Ecology, Botany and cooking. What ever that was, only
the man up in the sky knew.
My parents started getting on my back side about what
I was doing and why I was wasting my life away, my
answer of course was because I just wanted to have
fun, be a free spirit and live day by day. 'That’s not
the way to live your life.' they said so my
father offered me a
chance to go to Beijing to live with the
Brazilian Ambassador’s family and to learn the
language and travel around.
But I had to have a plan
when I returned to go to university. I had no such
plan. So he cut me off and didn’t let me go. I mourned
for weeks until my mother came to the rescue and told
me that there was a great cooking, restaurant school
in Salzburg which would be perfect for me. So I
attended 4 years of school in a beautiful surrounding
of mountains.
My first stage was at the Marriot in Warsaw Poland, the
biggest Marriot in Europe, for 3 months, working with
the executive sous chef in 8 different restaurants and
18 different kitchens.
Next I moved to Portugal for a year where I worked at
the Quinta do Lago Hotel, a sister hotel of the
Copacabana Palace of Rio de Janeiro.
Moving back to Vienna I spent a year in the Clima
Villen Hotel, a five star hotel in the 19th district
on the brink of the Viennese wine fields.
In the search for the sunshine I moved to Miami, Florida where
I opened Noodles of Asia for China Grill. Then opened Coco Pazzo
for Pino Longo and then ran Le Basque catering for one year
doing various parties for the Bee Gees, Gloria Estevan, Julio
and Enrique Iglesias, Gorgio Armani etc.
New Years 2000 I flew to Peru to climb Machu Pichu and
to do an eight day trek in the Peruvian Manu Jungle
and I met a man named Denis Cicero, who lived in New
York city and owned a restaurant named Galaxy Global
Eatery.
It turned out that he knew my sister, best
friend, and friends from Austria - it was fate. After I
returned to Miami he contacted me and a week later I
moved to New York and became his chef.
The Galaxy is a
restaurant which serves innovative foods for
progressive palettes. Introducing international
ingredients into its menu, we feed people three star
food in an eatery format. Using hemp nut, seed and oil
in many of our dishes we try to inform people of its
nutritional values and how important it is to eat
conscientiously. We change our menu twice a year and
cater to the hipsters, hempsters, gourmets, and
international people who wander the streets of
Manhattan. In a month with are coming out with a 300
page hemp cookbook which has been in the making for
some years. You can check us out at
www.galaxyglobaleatery.com.
Next I hope to move on to bigger better plateaus in
life, possibly opening a restaurant in up state New
York, or randomly moving to the far reaches of the
earth."
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♥
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