On WORD OF MOUTH this week, we head to Los Gatos, CA in April 2014 to talk with David Kinch, chef owner of the 2* Michelin Manresa. We’ll talk New Orleansâ€”that’s where he first started cookingâ€”at the legendary Commander’s Palace under chef Paul Prudhomme. It’s also the inspiration for his new casual spot The Bywater. Manresa has risen again from the ashes of a devastating restaurant fireâ€”David shares with us how he’s grown; we begin with a reflection of the past year… plus, why chefs are like pirates. This program was brought to you by Whole Foods Market.
[On his parent’s eating habits] “My mom tends to be less adventurous, particularly on the cooked temperatures of meat and fish, but she sure loves pinot noir, as do I.” [8:30]
[On beginnings] “I don’t think I’d be cooking if I hadn’t lived in New Orleans.” [10:15]
[On his “3 percent rule”] “On any given night there are going to be 3 perfect of the people who aren’t going to have a good experience, but that’s human nature.” [13:20]
[On his time outside of the kitchen] “I like to be outside and I like to be in or around the water. It makes me very happy and calm, surfing in the morning before coming to work.” [28:30]