Chef David

Teaches at The Chopping Block Lincoln Square

Chef at The Chopping Block since: 2021

Favorite class to teach: French Bistro

Training/education: California Culinary Academy; San Francisco restaurants

Cooking since: Professionally since 1992, but dabbling well before then.

Favorite childhood food experience: Having pesto for the first time and trying fried mozzarella sticks (what kind of alchemy is this?!) - if you can imagine a day these things weren’t ubiquitous. And every deep dish meal I ate back then. And digging up carrots from a friend’s garden. And, and…

What made you want to become a chef? I love to eat SO MUCH. And I like to share good food with others.

What is your signature dish? Brisket with red wine, and Cioppino (I like braises.)

What are the 5 ingredients you can't live without? Olive oil, salt, cheese, butter, lemon. I guess I like fat.

What do you love about cooking? I love nudging food to play with the taste buds. I love the tactile craft. I love passing time in a room, the kitchen, that smells great. I love the toys.

When you're creating a new recipe, what influences and inspires you? I look for influence in all of the meals I’ve had and the books and articles I’ve read and the shows I’ve watched. But far and away the greatest influences are the ingredients I start with.,

What advice would you give a new cook? Just because your result is not what you intended doesn’t mean it’s not valid and good. Enjoy what you’ve made! It might take 3 or 4 tries before it looks the way you want it. Find the pleasure in the process.