CHEF AT CAFE CLUNY
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)
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.
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.
Summer, Prob some peaches.
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.
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.
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.
Teaching them new things.
Look for under market real estate.
Accessible to all.
Roasted Turnips with lemon juice, olive oil and sea salt.
Pear Cider by Arron Burr
National Geographic and the Benu cookbook by Cory Lee.
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.