Spotlight on a Lone Star Chef: David Gilbert
By Judi Sandall
judi.sandall@chefschoolreview.com
Chef School Review Columnist
Dallas is emerging as a new culinary mecca, according to Chef David Gilbert. As the executive chef of LuQa Restaurant, Gilbert brings his New American cuisine (familiar food prepared in unique, creative ways) to the Roof Gardens complex in downtown Dallas.
Not yet 30, Chef Gilbert built his culinary reputation in restaurants in Amsterdam, Buckhead, St. Thomas, on the Chesapeake Bay, and in St. Louis and Beverly Hills before returning last fall to Dallas where he grew up.
Chef Emphasizes Importance of Culinary Education
A culinary school graduate himself, Chef Gilbert is a strong advocate of culinary education. He supports educational efforts for his kitchen staff as well, and team members are urged to arrange their work schedule around their culinary school schedule. He believes that a basic culinary education provides the essential foundation that a good chef must have before he or she can “do all the fancy stuff.”
Learning Outweighs Money
Chef Gilbert is concerned, however, that culinary school graduates may have unrealistic expectations after exposure to today’s popular TV food shows. “Big money is probably not going to be available right out of school, but hard work definitely is,” he says. “A chef today must have lots of dedication and a lot of heart to get to the top of the profession.” He stresses to aspiring young chefs that the top paying jobs may not always provide the best learning experience and advises them to make choices judiciously.
Teamwork and Travel Provide Culinary Inspiration
Inspired by teamwork, Chef Gilbert encourages his kitchen team to contribute ideas freely. No matter who comes up with an idea, it’s given equal consideration. He acknowledges that traveling, reading, and communicating with people has had significant influence on him and has greatly enhanced his success as a chef.
Formula for Culinary Success
Chef Gilbert seems to have found a formula for success—get a solid culinary education, work hard, learn to work as part of a team, travel, communicate, and read. Follow these steps, and there may be a top chef position out there with your name on it.
Sources
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 March 1, 2007 at 4:30 PM
Earlier: The Perfect Marriage: Chocolate and Wine
Later: All About Olive Oil: A Culinary Class
Go back to Daily Specials archives
