Brasserie 8 1/2

Chef Julian Alonzo – Brasserie 8 1/2, NY

by KORIN on April 2, 2011

“That’s why I get Mr. Sugai to come over and show them how to sharpen the knives, show them how easy it is”

Julian Alonzo had the rare experience of working full-time for Chef David Bouley at Montrachet in NYC when he was sixteen. After high school, he spent his days studying at the French Culinary Institute and his nights working for Chef Ruggerio at New York’s famed La Caravelle. After cooking around the world, Alonzo returned to NYC where he continues to shine as the Executive Chef of Brasserie 81⁄2.

 

What do your knives mean to you?

I think you definitely have to be very disciplined as a chef to sharpen all your knives. A lot of my chefs come here with sharp knives, and then by week two they are dull. That’s why I get Mr. Sugai to come over and show them how to sharpen the knives, show them how easy it is. For me, I think that’s the most important thing as a chef: to have a very sharp knife.

 

What do you like about Japanese knives?

Japanese knives are so unbelievably sharp. If you maintain them, you could use them for 30 years. The knife that I use the most is the Korin Nenox slicer. I use it every day; it’s a knife I can’t work without…..and it’s absolutely beautiful! Another one of my favorite knives that I got at Korin is a Glestain petty. That knife rocks; it’s unbelievable. Another one that I use a lot is the Suisin Inox Wa-Gyutou. It’s a very easy knife to use, very sharp.

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