Mark Andelbradt
MORIMOTO | New York
Biography
Morimoto Chef Mark Andelbradt traveled from his native Chicago
to Hong Kong, Italy, and New York to hone his craft before landing
in Philadelphia to work at the original Morimoto. He worked
as Chef de Cuisine at Chicago’s Tru and was also
Sous Chef at Daniel before becoming Executive Chef at Compass
in New York. Now at Morimoto New York, Chef Andelbradt
oversees the restaurant’s hot kitchen. His classical training
and experience is complemented by his Co-Chef Makoto Okuwa’s
sushi expertise.
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Interview
Cont'd
AB: Did you attend culinary
school? Why or why not?
MA: I
went to Kendall College, which I’d recommend, but not always.
My feeling is that most of these schools are just out for profit.
I’m buying their product—the students—and they
aren’t always coming in with a clear understanding of what’s
expected from them.
AB: Who are your
mentors? What are some of the most important things you’ve
learned from them?
MA: I’d
say the chefs I’ve spent the longest time with are my mentors.
I spent 7 years with Rick Tramonto and Gale Gand. I learned how
to work hard, and how to take a beating from Rick! I have a lot
of respect for Daniel Boulud because he is actually in his kitchen,
and he’s really genuine. I’ve been working with Morimoto
for two years now. He’s a very strong chef, and so am I, so
I’m learning to meet him in the middle. Japanese cooks are
so disciplined, their knife work is really incredible, and they’re
really interested in American products. Here, Makoto and I try to
bring all that together.
AB: What is your
philosophy on food and dining?
MA: Dining
should be fun—not a painful affair. I like understated elegance,
but the food has got to be good! It’s nice to have some flashy
techniques but you should still be able to enjoy it.
AB: Are there
any secret ingredients that you especially like? Why?
MA: This
is the best time of the year—everything starts popping up.
Ramps, sea beans, fiddleheads, burdock, Tokyo scallions, and Sudachi
fruit which looks a lot like a key lime.
AB: What flavor
combinations do you favor?
MA: I
like acid complemented by fat, or a tomato sorbet with fresh sudachi
juice.
AB: What is your
most indispensable kitchen tool?
MA: My
knife is really an extension of my own hand. It’s a Nenox,
I like the weight and the quality of the Japanese blade.
AB: Is there
a culinary technique that you have either created or use in an unusual
way?
MA: I
like to carbonate tomatoes. I make a King Crab salad with fizzy
tomatoes. I use the ISI foamer, and just charge it with a CO2 charger
rather than the nitrogen chargers. I fill the tomatoes with citrus
and simple syrup foam.
AB: What is your
favorite question to ask during an interview for a potential new
line cook?
MA: Where
are your favorite places to eat in the city?
AB: What tips
would you offer a young cook just getting started?
MA: Put
your nose down, keep your ears open and your mouth shut. If you’re
on time, you’re late. And it you’re late, you’re
fired. My team is on their station and ready to go 5 minutes before
6 o clock. This is crucial. Proper prep prevents piss-poor performance.
AB: What are
your favorite cookbooks?
MA: The
French Laundry Cookbook. I like to explore different spices
and flavors, like cooking with mango leaves, so I like Hot
Sour Salty Sweet, which just came out.
AB: What cities
do you like for culinary travel?
MA: I
like Paris—the memorable places were Guy Savoy, Arpege,
and Robuchon,
AB: What are
your favorite restaurants off the beaten path in your city?
MA: Mercadito
Grove is this great little Mexican place on 7th and Grove run by
the Sandoval brothers. I love the buns and kimchee at Momofuku.
Etats Unis on the Upper East Side is small, cozy and has the best
guacamole in the city and a great warm date pudding.
AB: Where do
you see yourself in 5 years? 10 years?
MA: Doing
something on my own with Stephen.
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