![]() ![]() What we pride ourselves on is a deep knowledge of what we are selling. Is that the lifeblood of the brand? Why is that important? Underutilized seafood prepared with the highest skill and technique for everyone. The biggest thing at Seamore’s is that it’s a fun not stuffy environment serving sustainable seafood. What is Seamore’s? In a town like NYC, where great seafood is abundant why is Seamore's different? Yes, I was introduced to super restaurateur Michael Chernow and my fate was sealed. So your whole career was focused on seafood? Obviously, this is how you landed here at Seamore’s? From that moment on I knew I wanted to do this for the rest of my life and continued to work with him for 5 more years. I was blown away and realized that this was the kind of food I wanted to make and that there was a serious food culture in NYC I hadn't been exposed to yet. Yes, I remember the exact moment when it happened – we were doing a tasting and Julian had plated a few amazing and elegant dishes. So meeting Julian made you see things differently about the food business in NYC? This changed everything for me because I felt like Julian and I were on the same page. He came from some esteemed kitchens here in the city. Around that same time NYC native and seasoned pro Julian Alonso got hired as the Executive Chef. Yeah, so finally in 2014 a Catering place downtown called Neuman’s Kitchen on Chrystie Street gave me a shot as a Junior Sous Chef. You can’t get out of the business and NYC won’t cut you a break in the cut-throat restaurant kitchen scene. On the other hand, I couldn’t get a good cooking gig because all my experience was in Maryland and didn’t open any doors here. The problem in New York was that every regular job I applied for rejected me because my whole resumé was food service. and my friends were out living it up at night and on the weekends. I never really wanted to be a chef, especially since I worked all the holidays, weekends etc. In fact, I moved to NYC to get my business degree and wanted to get out of the food biz. When did you realize that cooking was your passion and your mission? I made some money that summer so year after year I kept working my way up to finally cooking on the line at the restaurants of Baltimore. I was both serving and bussing tables at the cafeteria. So my first job was at a nursing home of all places and I was underage, thirteen I think.haha. And typically, when you are younger and want a job, the only option is food service work. Sitting with Christopher Cryer – the Executive Chef of Seamore’s at their DUMBO Brooklyn location.Įrik Semmelhack: How did you get your start? Are you a classically trained chef here in NYC?Ĭhristopher Cryer: Hardly! Originally, I’m from southern Maryland – Solomon’s island to be exact – and grew up all around seafood. Southern boy makes it big in NYC seafood scene. ![]()
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