Summary
CO: WeU, obviously it was very exciting to do it. But I'm reaUy constantly inspired by different cuisines; I have the abihty at this restaurant to do any kind of cooking that I want to. At nine one five where I have carte blanche with what I cook, whether it's with the specials or constantly evolving the menu. That I'm able to just explore whatever interests me, and can work with every kind of cuisine form all over the world, French, Mediterannean, or Asian or Southeast Asian, or really anything - that keeps it all fresh. It was really great to be invited, and it was great to do it. I don't know what happens now - I'm not one to stick a feather in my cap and say, OK, we did that. I'm looking around now saying, where else can we go, who else can we cook for, who else wants some really good food?
CO: Very much so. Four heads as one. It was: "you're putting out the parsnip puree, you're putting the seared grouper on top, you're putting out the sauteed spinach and then I'm finishing the pomegranate molas- ses." It went so smoothly. When you're in a restaurant kitchen you get hit by so many different things at once, but there we were able to put out 80 perfect dishes for each course. And I was able to take the time and put the finishing touches on everything. It was pretty amazing - we got huge rounds of applause. I had to sign James Beards' chef coat, too!See the full content of this document
Extract
The James Beard House Goes Nine One Five
When Chris Otten, chef at the restaurant nine one five, was asked to do a dinner at the James Beard House in New York's Greenwich Village the invitation came out of the blue. Otten started his chefing career in Beard's hometo...
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