___________________Hestan Cue: When was the first time you remember falling in love with food/cooking? Your first passionate food memory? Philip Tessier: My earliest cooking memory was when my mom would take us to the library and let us pick any cookbook we wanted from the shelves. We would go home and choose recipes for a special dinner that we would then make together for the family. I think my parents knew something was different when I was picking strawberry trifle and pierogis while my brother was making pizza bagels and s’mores. HC: What was your most challenging culinary moment/experience in your career? PT: I don't think anything can hold a candle to what it takes to compete in the Bocuse d'Or. So much goes into it from every angle--developing the food, logistics, timing, presentation, mentoring, teamwork. It's a full package that challenges every aspect of what it takes to be a chef. HC: What do you love most about being a chef? PT: The opportunity to teach. It’s a major reason that I joined the Hestan Cue team. I wanted to use everything that I have learned in my career to get people to share this passion for cooking without any of the hesitation or fear of failure that holds people back. This technology allows us to do just that. HC: Why do you think it’s important to know how to cook? To revive the culture and traditions of home cooking? PT: Food is culture. It has been exciting to see the rise of great restaurants in this country but it is sad to see that it seems to be coming at the cost of cooking in the home. Learning how to cook isn't just about nutrition and day to day living, it is about community and culture and the importance of passing this on to the generations behind us. HC: What is your advice to the food enthusiast who wants to step it up a notch but is perhaps nervous/reluctant to dive into the kitchen? PT: Aside from getting the Hestan Cue? Be patient, enjoy the process and don't be afraid of making mistakes. Often the mistakes are where you learn the most!
___________________To hear more from our head chef and learn about his journey chasing the Bocuse gold, stay tuned for his soon-to-be-published book—Chasing Bocuse, a behind-the-scenes look at America’s rise to the culinary world stage.