Basic Info

Name:
Chef Phillip Kirschen-Clark
Contributor Status:
Native AdVice
Initial Contribution Date:
07/22/2015
Primary Location:
New York, NY, USA

Career Info

Primary Industry:
Food & Beverages / Culinary
Personal Career Headline:
CHEF AT CAFE CLUNY
Business Description (One-Liner):

Restaurant

More Career Details:
Chef

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Career Snapshot:

Phillip Kirschen-Clark, the peripatetic chef who made waves at Vandaag, then left and showed up for several months at the clubby Demi Monde near Wall Street, has a new job. He is now the chef at Judi Wong’s cozy Cafe Cluny in the West Village, preparing a mix of classic and locavore modern dishes, including a beet-and-pear salad with pickled walnuts, king salmon with salsify and romanesco cauliflower, and homemade cavatelli in a lobster bisque sauce. (Source: The New York Times)

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How did you get into the industry?:

I got a job as a dishwasher when I was 18.  A few month later a cook didn’t show up for work and I was promoted.  I have been cooking ever since.

Emerging industry trends?:

Food is continually lightening.  The newest fad is plant based or vegetable focused dishes.  They aren’t necessarily vegetarian but protein is not the focus.  I have had an artichoke dish on the menu for sometime now that fits that mold and is really great.

What's next for the Business in the near future?:

Summer, Prob some peaches.

Your key initiatives for the success of the Business? Greatest Accomplishment?:

Greatest success as Chef of Cafe Cluny:

Promoting an employee who has worked for me for several years into a management role and seeing him grow.

Your most difficult moment at the Business? (and what did you learn?):

Most difficult was Christmas day service this year when I had an employee no call no show and had to go to work.  Don’t bother trying to take holidays off.

Ideal experience for a customer/client?:

It can be a quick omelet while reading the newspaper at the bar or a 3 course dinner as a fist date.  It’s special that it can be whatever you wish to make of it.

How do you motivate others?:

Teaching them new things.

Career advice to those in your industry?:

Look for under market real estate.

What Else To Know

Your Business's Motto?:

Accessible to all.

One food and drink on earth, what would you choose?:

Roasted Turnips with lemon juice, olive oil and sea salt.

Pear Cider by Arron Burr

What literature is on your bed stand?:

National Geographic and the Benu cookbook by Cory Lee.

Tell Us More:

Most popular dishes and your favorites?

I like our grilled sea bean salad with strawberries, toasted cashew nuts, and buttermilk ranch.

The most popular is our avocado toast in the morning.  It is served on gluten free whole grain bread with a thin layer of spicy citrus paste, mashed avocado, and a poached egg on top.

Original Native Society Post

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