Rising Culinary Star: Chef Corey Lee
by Judi Sandall
judi.sandall@chefschoolreview.com
Chef School Review Columnist
Chef Corey Lee received recognition from the 16th Annual James Beard Foundation Awards as 2006 Gallo of Sonoma Rising Star Chef of the Year. This prestigious award goes to “a chef, age 30 or younger, who displays an impressive talent, and who is likely to make a significant industry impact in the years to come.”
Culinary Career on the Rise
At 29, Chef Lee’s culinary career is already on the rise at the Michelin three-star rated French Laundry in Yountville, where he’s the Chef de Cuisine under the aegis of world-famous chef and owner, Thomas Keller. Chef Lee supervises the day-to-day activities in the kitchen and is in charge of maintaining the French Laundry’s high standards.
From humble beginnings as dishwasher and prep cook at New York City’s Blue Ribbon, Chef Lee’s culinary career already boasts an amazing number of high-profile, Michelin-rated restaurants—Per Se and Lespinasse in New York City and Pied à Terre, La Tante Claire, and The Oak Room at Le Meridian in London. Returning, he also served with internationally renowned Chefs Guy Savoy and Alain Senderen at their Paris restaurants.
Culinary Dedication and Inspiration
Chef Lee, who lives next door to the French Laundry, admits that he lives for his work, “getting up thinking about food and going to bed thinking about food.” He creates the French Laundry’s daily menus based on whatever fresh produce is available from the restaurant’s full-time gardener coupled with other seasonal provisions available from local wine country purveyors.
“Inspiration comes from everywhere,” says Chef Lee, “I get inspired by plates, produce, people, dinners I have, from colleagues.” Rather than trying to forecast where he’ll be 10 years down the road, Chef Lee prefers to focus on learning everything he can from his French Laundry mentor. Perfectionist Keller admits that he reluctantly, yet enthusiastically, gave Chef Lee full freedom in the Laundry’s kitchen, praising him not only for his technical proficiency but also for “an intuitive eye for interesting presentations and combinations,”—high praise indeed from a master chef.
Be a Rising Star in the Culinary Cosmos
Culinary inspiration can come from almost anywhere. Use a culinary education to catapult yourself into the culinary stratosphere where tomorrow’s rising star chefs can shine so brightly.
Sources
The James Beard Foundation
SFGate
About the Author
Judi Sandall is a technical writer and a regular Chef School Review columnist. She is a graduate of the State University of New York, with a BA in English Literature.
Posted on January 26, 2007 at 3:54 PM
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