Amuse-gueule

The Beginning: Amuse-gueule

Several years ago at the age of twenty-six, David Burke, a meteor on the American cooking scene, was chosen as the sole representative of his country at the Second International Cooking festival in Tokyo. When the judging was over, David had won from the Japanese government the Nippon Award of Excellence for Distinguished Skill and Technique, and from the French, Les Meilleurs Ouvriers de France, a prize never previously awarded to an American.

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Early

David's stunning cooking career began at the age of fourteen in a small New Jersey hotel where he had an after-school job as a dishwasher. This led to cooking classes at a local mall under the tutelage of Miriam Brickman who quickly became a friend and mentor. Stints at La Crêpe, the Navesink Country Club, and the Turning Point Restaurant in Holmdel, New Jersey led ultimately to his schooling at the Culinary Institute of America (C.I.A.) in Hyde Park, New York.

C.I.A. and internships at the Fairmont Hotel in Dallas, Ratcliff's in Dallas and La Frommagerie in Rumson, New Jersey rounded out his culinary school experience leading to graduation and the genesis of a now renowned culinary career. David spent some time as a personal chef in Norway and returned to the U.S. to accept a saucier position at La Crémaillière in Banksville, New York. Here, Chef Waldy Malouf, expanded David’s knowledge of classic French cooking technique and quickly became an important mentor. It was at Chef Malouf's suggestion that David chose to head for France to expand and refine his skills.

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France

David's first job on his pilgrimage through France honed his appreciation for regional specialties, especially those made with duck. His first job was in the lovely village of Mauvezin in the kitchen of La Rapièr working for the owner-chef Michel Fourreau. Chef Fourreau served everything duck. Roast duck, smoked duck, duck crackling, duck lardons, duck pâté prepared in a casing made from the skin of a duck neck, duck foie gras, and best of all duck confit. (An inspiration for the dish "Duck, Duck Duck" served at Pak Avenue Cafe?) Working in Mauvizin provided the opportunity to explore the joys of Michlin-starred restaurants in nearby Lyon including the world famous restaurants of Paul Bocuse and Alain Chappel. Stops in Roanne and Paris completed this epicurean tour of France and David returned to the U. S. to begin working for Daniel Boulud at the Hotel Plaza Athénée in New York City.

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Contemporary

Seeking a wider range of experience David moved on to the River Café, under the lights of the Brooklyn Bridge. Here he was allowed to flex his culinary muscles under the watchful eye of Chef Charlie Palmer. One year later David returned to France for six weeks to solidify his foundations in classical technique. His first stop was Chez la Mère Blanc a two star restaurant in Vonnas. Here Chef Georges Blanc served dishes inspired with a true sense of architecture and style in his presentations. David moved on to the Troisgros restaurant in Roanne. Here the kitchen was organized as a team with many chefs working on each dish and offering an amazing selection of desserts that titillated the taste buds and the interest of David. The final stop of this whirlwind tour brought David to L'Espérance, Mark Meneau's restaurant in Vézelay, Burgundy. Meneau imparted a distinct sense of organization and efficiency. His penchant for order and refinement carried beyond into the design and ambience of the Dining Room.

Upon leaving L'Espérance David returned to The River Café inspired by his recent experience in France. Six months later he took another leave from the Café to enroll in the cooking school of the great traiteur and pastry chef Gaston Lenôtre.

A serendipitous meeting with the critically acclaimed young chef José Lampreia prompted David to fill in the time before the start of classes by working in Lampreia's kitchen. Lampreia virtually originated the idea of building each dish as if it was a cake or a pastry. His joyous and celebratory style became the cornerstone of David's cooking technique. Working at Maison Blanche from four in the afternoon until eleven at night David filled the evenings but morning was filled with the luxurious smells of baking bread at the Fouchon Bakery. Five in the morning till two in the afternoon was an endless sea of macaroon making with stolen glimpses into the other rooms at the bakery to watch the great kings of pastry preparing everything from miniature tarts to grand pastry creations. Soon classes began at the Lenôtre facility and David was soon immersed in the world of spun sugar, chocolate and bread baking.

A few week hiatus from the classes at Lenôtre landed David at the elegant bakery and pastry shop in the suburb of St.-Germain-en-Laye. Here from six AM till Noon he baked more bread and explored further the world of Chocolate. A nearby charcuterie filled the afternoons with wisdom on brining, smoking and the curing of meats.

The final course at Lenôtre was in the preparation of desserts for restaurants. Here David worked on soufflés, cakes, beignets and the wide range of tempting confections that still compliment the meals at David's restaurant today.

Returning to The River Café in December 1987, David discovered that friend Charlie Palmer was leaving to open his own restaurant, Aureole. David declined Charlie’s offer to join him and accepted his first executive chef position at The River Café.

Today David is co-owner with Alan Stillman of the Park Avenue Cafés in New York City and Chicago. He also is Vice President of Culinary Development for The Smith & Wollensky restaurant Group with restaurants in Miami Beach, New Orleans, Las Vegas, Washington DC. The Group also owns The Manhattan Ocean Club, Cité, Moloney and Porccelli and ONEc.p.s. in New York.

David’s culinary flair in conjunction with Perona Farms Food Specialties brought the world the now famous Pastrami Salmon , Moroccan Salmon and Salmon Bacon products. His newest line of Gourmet Pops is yet another jewel in the crown of this great American Chef!

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Awards and Achievements

Among David Burke's many outstanding awards and achievments are:

Chef of the Year 1998, Chef Magazine

1998 - Chef of the Year - The Vatel Club

5-Diamond Award of Excellence - bestowed by the American Acedy of Hospitality Sciences

1996 and 1997 - Awarded the Robert Mondavi Culinary Award of Excellence

1995 First ever "Auggie Award" (named for August Escoffier) presented by the Culinary Institute of America

Chef of the Year 1991, Chefs in America

Meilleur Ouvriers de France Diploma

Int'l. Food Festival in Tokyo, Nippon Award of Excellence, Government of Japan

American Culinary Gold Cup Competition, Team Member twice

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Awards and Achievements