Monthly Industry Insights
Hear from industry leaders about their guilty pleasures, the oddest thing in their refrigerator, their inspirations and take on new trends. Learn more about the people behind the foods and dishes you know and love - and others you SHOULD know and love. We've asked all of questions and have the answers for you here.
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May's Featured Interview: Chef Jaime Stankevicius
What made you want to become a chef?
I always have a passion for food, since my childhood. I went to school in Italy and that interest flourished even further; the complexity of different culture and their food always fascinated me.
What was your favorite class in culinary school?
Sauce making. If I had to choose only one thing, I would be a chef saucier.
What is the newest trend you see emerging?
Sous vide is big now, but doesn't get much of my interest.
What's the strangest thing we would find in your refrigerator?
Same as in my bath tub - over 100 live lobsters.
If you could eat anywhere in the world, where would that be?
I love the freshness of ingredients in Brazil, where I grew up, but I love the flavors of the Mediterranean.
Is there one comfort food that you're secretly obsessed with having at home?
Rice and beans!!!
Which talent would you most like to have that you don't possess?
Patience. I'm not very good at having to do the same thing twice.
What's your favorite meal to cook for friends?
I really like all kinds of food; usually I let the season direct what I will be serving.
Who was your mentor as you were becoming a chef?
Right out of school I went to work for Jean George at JoJo's and there was a sous chef who would kick everybody's butts; but she could because she was and probably is the best professional in the kitchen I’ve ever known. Chef Marissa Masajo was the model in my culinary life.
If you could cook for and dine with anyone, who would that be?
Justin Trudeau and the Obamas. And let's add Renee Fleming to the mix.
More about Chef Stankevicius:
Jaime Stankevicius’s menus are as diverse as his background. Born in the Czech Republic and raised in Brazil, he has lived in multiple countries and mastered different cuisines, including American Contemporary, French, Italian and Brazilian. Before starting cooking at the Neversink General Store, he worked at JoJo’s, one of the establishments created by iconic chef Jean Georges, and Toque Verte Catering in NYC.
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March 2017 Insights - Caitlin Porter Loverin, Fire Cider
February 2017 Insights - Dan Jackson, Cafe2 and Terrace5, MoMa
January 2017 Insights - Bill Rosenberg, NoMa Social
December 2016 Insights - Lusy Gradzhyan, Lusy's Meditteranean Cafe & Grill
October 2016 Insights - Tavoris Ingram, The Twisted Tuna
September 2016 Insights - Keith Williamson, Datz
August 2016 Insights - Kristen Ramsey, Krimsey's
July 2016 Insights - Chef Joseph Johnson, Charcoal Venice
June 2016 Insights - David Adir, The Carving Board
May 2016 Insights - Chef Ricky Estrellado, Nobu New York
April 2016 Insights - Chef Manjit Manohar, The Pierre Hotel
March 2016 Insights - Chef Justine MacNeil, Del Posto
February 2016 Insights - Chef Stephen Yen, Paige Hospitality Group
January 2016 Insights - Chef Amanda Martin, Leoness Cellars
November 2015 Insights - Michelle Noble, Le Cordon Bleu
October 2015 Insights - James McGuinness, Keiser University
September 2015 Insights - Norman Van Aken, NORMAN'S
August 2015 Insights - Richard Pink, Pink's Hot Dogs
July 2015 Insights - Keith Breedlove, Culinerdy Cruzer
June 2015 Insights - Rob Valencia, Great Performances
May 2015 Insights - Marc Murphy, Benchmarc Restaurants
April 2015 Insights - Megan Johnson, Casellula
March 2015 Insights - Sara Moulton, Chef, Cookbook Author, TV Personality
February 2015 Insights - Barret Beyer, Hell's Kitchen
January 2015 Insights - Anton Testino, Mulberry Street Cafe
November 2014 Insights - David Binkle, Los Angeles Unified School District
October 2014 Insights - Alan Ogard, Lexington Hotel
September 2014 Insights - Barbie Marshall, The Farming Chef
August 2014 Insights - Cal DeMercurio, Corporate Executive Chef, Black Bear Diner
July 2014 Insights - Johannes Bernau, Executive Chef, Who Song & Larry's
June 2014 Insights - Ryan Vargas, Chef de Cuisine at Emeril's Tchoup Chop