Q & A With Anne Burrell
With her spiky blonde hair and signature cowgirl skirt, chef Anne Burrell doesn't quite fit the part of supporting character. Yet, until 2007, that's what she played as Mario Batali's sous chef on Iron Chef America. Before that, she trained in Tuscany, then returning to New York, worked under Lidia Bastianich at Felidia and taught at I.C.E. for three years.But 2007 has been a very good year for Burrell: She not only made an impressive debut at Centro Vinoteca, but also inherited Gusto's kitchen. Amidst a new wave of Italian trattorias, Anne distinguished herself with her "piccolini," featuring truffled devil eggs, fried cauliflower wedges and eggplant cakes dabbed with ricotta. She also delivers an excellent fennel pollen-crusted pork chop and rabbit involtino.
Status: Single/Married/Divorced
Very single
What did you want to be when you grew up?
Julia Child
What did you want to be when you grew up?
Julia Child
What was your first job in food?
Fry girl at the McDonald's in my town.
What was it like working with Lidia Bastianich at
Felidia? How did you acquire the sous chef position at such a prominent
Italian establishment so quickly?
When I came to New York I was 27 and had just returned
to the US after spending a year in Italy. I was really hungry for a work experience
that I could use what I had learned in Italy. The opportunity to work for a woman also appealed to me. I guess Lidia recognized that I really wanted to work hard and learn a lot, or maybe I was in the right spot
at the right time - who knows.
Working at Felidia was one of the toughest jobs I have
ever had, mostly because I put so much pressure on myself. It was my first job in NYC and I was the only girl in the kitchen beside the pastry
department. I was determined to work harder than the guys in the kitchen.
I was really uptight about the whole thing because I wanted so much to do a
good job. The funny thing is I probably would have done a better job and
had a LOT more fun if I had just relaxed about the whole thing. I was pretty bitchy. Overall it was an incredible experience and I learned a tremendous
amount. Lidia and Dodo are incredibly talented.
Early on in your career you took an unconventional
sabbatical from restaurants to teach at ICE for three years.
I took a job teaching because I was really burnt out
from restaurants. I needed a change of scenery, but something still
involved with cooking and it definitely made me a better cook. It really made me question cooking techniques and ask myself a lot of "Why do I do
this..." sort of thing. I was able to answer these kinds of questions for
myself. It made me decide what kind of cook I wanted to be.
What compelled you to return to the restaurant scene?
I missed restaurants. After three years of teaching I realized I
had a LOT more to do with my career. Teaching is really a finish your career
kind of the rather than start your career kind of thing.
Tell us about your experience working as Mario Batali’s sous chef on Iron Chef America?
Tell us about your experience working as Mario Batali’s sous chef on Iron Chef America?
Iron Chef is really a stressful experience. It IS every bit as stressful as it seems. My
philosophy is: I want to help as much as I can and I am not going to be the reason Mario loses. That being said, I love doing it. It really is a blast.
You recently made your first solo debut at Centro Vinoteca. How did cope with the delayed opening and where did you create the recipes and your signature piccolini?
You recently made your first solo debut at Centro Vinoteca. How did cope with the delayed opening and where did you create the recipes and your signature piccolini?
The delay was tough, but I think it all worked out very
well. I tested recipes in my apartment for 9 months before the
opening. Every week I would have my bosses Sasha Muniak (Centro/Gusto/Mangia owner)
and George Elkins (VP of the company) and my publicists to my house for a tasting dinner. It was really fun but a lot of work. I don't
have a dishwasher (not so much fun) and I had to shop for everything. I
think my arms stretched from carrying so many grocery bags. Piccolini came from my own desire to have little
"snacky" things when I am looking over the menu & wine list when I go out for
dinner. I miss them when I go to other restaurants.
You’re somewhat infamous for wearing a cowgirl skirt in
the kitchen. Is this a good luck charm?
The cowgirl skirts are a good luck charm when we do
Iron Chef. I wore a kitty skirt one time and we lost, never again! I do wear a skirt everyday in the kitchen. I
figure if all the old ladies in Italy wear dresses in the kitchen, why can't I wear a skirt in NYC? I have been doing it for so long now
that I don't think I could go back to pants.
Centro Vinoteca was recently under review by numerous publications. What’s your reaction to the flurry of articles?
It is really a nerve-wracking experience. It is so hard to have something that you have worked so hard on and put your blood, sweat and tears into get picked apart by the public. I would read, reread and deconstruct every review, article or blog about Centro. I would go crazy over it. I think it is better to read them, take them for what they are and make changes if you need to, or not. That is really easy to say and impossible to do. At the end of the day you have to ask yourself - Do I really believe in what I'm doing? Am I making good food? Do I have the confidence in what I'm doing to be able to make my bosses, staff and the public believe in it? If I can answer yes to these questions then I can feel like I'm doing a good job.
Centro Vinoteca was recently under review by numerous publications. What’s your reaction to the flurry of articles?
It is really a nerve-wracking experience. It is so hard to have something that you have worked so hard on and put your blood, sweat and tears into get picked apart by the public. I would read, reread and deconstruct every review, article or blog about Centro. I would go crazy over it. I think it is better to read them, take them for what they are and make changes if you need to, or not. That is really easy to say and impossible to do. At the end of the day you have to ask yourself - Do I really believe in what I'm doing? Am I making good food? Do I have the confidence in what I'm doing to be able to make my bosses, staff and the public believe in it? If I can answer yes to these questions then I can feel like I'm doing a good job.
You’ll be taking over in Gusto’s kitchen following
Amanda’s Freitag’s departure. What do you envision for the new menu?
I want to keep the feel of Gusto. It is more upscale, elegant and
refined than Centro. I really don't have any specifics yet but I know that it will be fun and sexy.
How do you feel about pulling double duty at both
Centro Vinoteca & Gusto?
I feel pretty great about it. It gives me a chance to do lots more
stuff and really get creative.
What's your favorite dish on Centro Vinoteca’s menu
right now, and why?
They are all my favorites, but if I had to pick a
favorite plus, it would be the porkchop or the pici pasta.
What's your least favorite dish (and yes, you must pick
one)?
I can't pick one. All of the dishes are like my babies, I can't and won't say that I don't like one or don't believe in it. If I didn't like it, it wouldn't be on the menu.
What is your junk food of choice?
French fries
Other than your own, what's your favorite restaurant in
NYC?
Babbo
What culinary trend do you most embrace?
Small plates
What trend do you wish would die already?
I'm not super-psyched about chemical cookery. I respect
it, but it's not my cup of tea.
What's next on the horizon for you? Are there any plans
for future restaurants? Spill the beans…
My next restaurant project is Gusto. I really can't wait to sink my teeth into that project. Beyond that I can't really say- as far as I'm concerned the sky's the limit!
Centro Vinoteca
Address: 74 7th Ave., btwn. Barrow & Bleeker Sts.
Phone: (212)367-7470
Gusto
Address: 60 Greenwich Ave., btwn. 6th & 7th Ave.
Phone: (212)924-8000
Until we eat again,
Restaurant Girl
**Don't forget to subscribe for Restaurant Girl's Weekly Newsletter**
Centro Vinoteca
Address: 74 7th Ave., btwn. Barrow & Bleeker Sts.
Phone: (212)367-7470
Gusto
Address: 60 Greenwich Ave., btwn. 6th & 7th Ave.
Phone: (212)924-8000
Until we eat again,
Restaurant Girl
**Don't forget to subscribe for Restaurant Girl's Weekly Newsletter**
9 Comments
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Hi Chef Anne,
I think that you are awesome on your show and i would love to come to see a live taping.. Could you please point me in the direction where to go so i can adquire some tickets?
So is this the best way to email you...
I am commenting on two things:
First, I am a big fan of Anne Burrell! Her food looks delicious, but I love that she speaks so intelligently regarding cooking techniques and the finish of her dishes.
Secondly, I would like to subscribe for Restaurant Girl's Weekly Newsletter
Thank you,
JoTyler
Anne grew up in Cazenovia, outside of Syracuse. She did a cooking demo a few weeks ago there (a local fundraiser). She was AWESOME!
Since I first caught Anne on Iron Chef America, I was a fan. I plan my Saturday schedule around SECRETS OF A RESTAURANT CHEF.
I hope she's in the kitchen when I'm able to get to New York to visit the restaurant.
You just enter your email into the box on the upper right hand side of restaurantgirl.com. Thanks!
I would love to get more info. on Anne Burrell's cooking in regards to Italian menues. My mom is born and raised in Catania Sicily, and has passed on to me alll the thing that are different unique to that region. Not all Italian cooking is the same depending on the region you are from. So is there a way to get in contact to Food Network and in regards to Anne for recipe swapping? Love Food Network, my new obsession.
WOW! How does Anne keep up all the things she is involved in, does she ever get overwhelmed! I have a lot of respect for her juggling so much all this time and in the past. I am really interested in her Italian cooking and where she learned this from in Italy, because my mother was born and raised in Catania Sicily and I know that whatever region in Italy and Sicily you are from they have different was to prepare and cook. I am used to cooking Sicilan style from my mom. So what parts were you were at and would like to find out more of how you prepare these dishes.
Personally, I think Anne is one of the hottest and sexiest women on the Food Network and would love to meet her!
We'd love you to subscribe. Just have to put your email in the box in the upper right hand corner of the website!