Our interview with Hervé Malivert, an incredibly talented chef with over 20 years of experience in classic French cuisine. He gained experience as a cook, sous chef and chef at Michelin-starred restaurants in France and moved to New York yet in 1998. Currently holds a respectful position of the Director of Culinary Affairs at the Institute of Culinary Education.
Dulce & Banana: Herve, what’s the story behind your culinary journey and what led you to this exciting career at the legendary Institute of Culinary Education?
Hervé Malivert: After working and leading restaurant for over 20 years in France, New York and the Hampton. I want to start a new chapter in my professional life and I mention this to one of our customers who was a Chef and the Dean at the French Culinary Institute and encourage me to try teaching. I did and many years later Institute of Culinary Education take over the French Culinary Institute and t take the opportunity during the transition to move with the Institute of Culinary Education
D.B.: What’s the most unusual ingredient you’ve ever worked with, and how did you use it?
H.M.:That a tough questions i cross path with so many ingredients. I will say the first time I used Abalone, it was for a competition. I smoked and slowly poach with a flavorful compound butter.
D.B.: What’s the best meal you’ve ever had, and what made it unforgettable?
H.M.:I have more than 1 best meal, going to restaurant having a great first impression with the Hostess or MD, impeccable service and Great food that what make it a best meal. But what make it unforgettable is the peoples with you sharing at the table. Few Year ago, I was Upstate New York, at friend farm house and just by coincidence another 2 friends’ chefs was there and with all cook together and that is and always will be an unforgettable evening
D.B.: How do you advise to handle high-pressure situations in the kitchen during peak hours?
H.M.:A kitchen will function well if everyone: 1) Stays organized; 2) Remains calm and focused; 3) Maintains a clear communication with the team. To achieve that you must be prepare, having a game plan in place, whether it be familiar with the recipes, mise en place and definitely sense of urgency.
D.B.: How has technology changed the way you cook and run the kitchen?
H.M.:For me technology is not changing the way of cooking, it is more been able to improve and expend your skill whether to be able cook sous vide at precise temperature, or using a siphon to make creamy puree.
D.B.: If you could master any cuisine that you haven’t explored yet, which one would it be and why?
H.M.:Asian especially Japanese. I always been fascinated by the Japanese standard of organization and their way of cooking
D.B.: What would you say about the future of a molecular cuisine these days? Does it make sense for a future chef to start a culinary career from learning it directly or it is better to start from a classical cuisine first?
H.M.:Molecular is just a technique not a cuisine you need to learn how to cook properly first and then you can adapt the technique. Molecular cuisine is definitely not as popular than it was 15 year ago, including myself I still use it but not has much.
D.B.: What’s a common mistake people make when cooking at home?
H.M.:Well, I sometimes teach recreation class for home cook, and I always encourage my students to challenge themselves and if they make a mistake it’s ok, you will learn from it.
D.B.: Is there a particular dish or technique that took you years to perfect?
H.M.:I believe on perfect dish, with time and practice you always can improve. it definitely took me few months to find the right time and temperature to cook my 72 hours short ribs pastrami, it sound perfect now but I’m sure I can improve it with time.
D.B.: Your piece of advice to our readers?
H.M.: Say ”yes” to whatever you want to cook, if you feel it in you – do it!
