Chef Michel Nischan

Chef Michel Nischan – The Dressing Room, CT

by Rui Kojima on April 11, 2011

"Japanese knives are so well made and crafted, it I as though you can feel the spirit of the maker. "

Michel Nischan is a distinguished chef who strongly supports sustainable farming, local and regional food systems, and heritage recipes. The menu at The Dressing Room, which he opened in Westport, CT with Paul Newman, reflects Nischan’s love of the outdoors and his concern for the environment.

 

What is the most important aspect of cooking to you?

Realizing that the ingredients we choose are not subordinate to ourselves. I, as a chef, am in the middle of a process that brings life from Earth in order to sustain life for humans. Cooking should be an act of respect that reaches from the middle to both ends of the process. My purchasing choices should benefit those who produce the most thoughtful food, my preparation practice should see the food is delivered with the creator’s amount of original integrity.

 

What do you like about Japanese knives?

Japanese knives are so well made and crafted, it I as though you can feel the spirit of the maker. From choice of material to thoughtful design, Japanese knives perform in superior fashion. Holding such a knife changes the demeanor of the holder, causing more thoughtfulness during the act of cutting.

 

What is your advice for young chefs and young people considering the career?

Be prepared to work exceptionally hard and to sacrifice the trappings of a “normal” life.

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