Le Table d-Armandie

Chef Christopher Lee – Gilt, NY

by KORIN on April 9, 2011

“The steel in a Japanese knife is so delicate, so strong and so sharp—there is nothing better.”

Christopher Lee’s resumé is impressive; he has worked at Daniel, Jean-Georges, Oceana, Striped Bass, and was recognized as an emerging talent by the James Beard Foundation in ’95 and Food & Wine Magazine in ‘96. Lee is currently wowing diners as Executive Chef of Gilt in NYC.

 

Knives… what do they mean to you and what do you like about Japanese knives?

The steel in a Japanese knife is so delicate, so strong and so sharp—there is nothing better. My knives are important to me so I throw them on the stone every night to take care of them. And though many chefs will say that the knife is an extension of my hand, I feel a little bit different.The spoon is an extension of our hand, but the knife is the tool that lets us create. A sharp knife is very important… it will enhance the food, while a dull knife will ruin it. I love the Masanobu line… I just bought my first knife from this exquisite collection. I hope to add to it!

 

What are most important aspects of cooking to you?

The honors are wonderful and I’m grateful for them, but to me the most important aspect of cooking and working in the restaurant business is that I like making people smile. I like making them happy.You touch someone you don’t know with what you do in this profession. It’s terrific. As is the ability to learn and experience and then pass it on. I enjoy being able to educate and help people think about what they’re doing.

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