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7 Questions with Phillip Lee of COOK The Movie

COOK the Movie

7 Questions is a series of interviews with the culinary movers and shakers you want or ought to know better.

Chef Phillip Lee is the owner of Wolf Cuisine where he and his staff are bringing the “Chefs Tasting Menu” home with LA’s first ever high end multi-course delivery service.  The 10 course menu is priced at $200 per person which includes tax, service, and delivery.

Prior to opening Wolf Cuisine with his associate Sylvain Allard, Phillip worked at many top restaurants in LA as well as in Chicago.  He served as sous chef at both Hatfield’s Restaurant where he served under chef/owner Quinn Hatfield and with Top Chef alum Stefan Richter at LA Farm, he also spent time at both L20 and Grant Achatz’s groundbreaking eatery Alinea.  Chef Lee was also the executive sous chef at Park Grill at Millennium Park in Chicago.

So as you can see Phillip Lee is a highly successful chef by anyone’s standards.  But did you know that he is also a screenwriter and director?  It’s true and his current project,  COOK: The Movie, combines his writing skills and his years in the restaurant industry to give the first ever accurate portrayal of a chef’s life for the big screen.  Here’s the Trailer:

Lee’s film is set and a distribution deal for a wide theatrical release is secured.  To keep the suits from putting that usual Hollywood patina over his story, Lee has gone the indie route to protect his film’s integrity.  To hammer down the final funding nessecary to bring COOK to the masses he has partnered with Kickstarter to nail down the final budget.

Phillip Lee is a busy man but not too busy to answer 7 Questions:

1. How old were you when you first started to cook?

I began cooking for fun when i was 9 years old with my father in our home. When I was 19, I was playing drums for a few different touring bands and needed a part time job in between tours, so I got a job washing dishes for a local catering company.

2. When did you decide that you could make food your career?

About 6 months after getting a job as a dishwasher I was moved up to prep, and from prep I got a 2nd job at a local restaurant working on the line. After two years of juggling music and cooking I quit playing music and enrolled in Culinary school.

3. Which chefs have influenced you the most?

Michael Cimarusti, Grant Achatz, Quinn Hatfield

4. Do you feel that Hollywood has done a good job of accurately portraying chefs on the screen?

In short, no.  In long, I feel Hollywood has done a fantastic job of glorifying the prestige of a chef, but has yet to accurately portray the livelihood or the strength and perseverance it takes to become one.

5. What inspired you to write COOK?

Every time a new movie comes out about a “chef” or about “food” I’m always the first one to the box office, and I usually leave the theater unsatisfied or feeling cheated. So one day I thought to myself, hey, if Hollywood is not going to do it right, why not just take it upon myself?

6. How much of the script is drawn from your real life experiences?

Almost all of it.  By no means is this script autobiographical, but everything in the script has either happened to me, in front of me, to a close friend or in my imagination.

7. If people want to learn more about COOK or help you reach your funding goals where should they go?

Please visit www.cookthemovie.com we are proud to keep this film independent and are building a foundation by offering the general public fun incentives for their contributions.

 

COOK stars Adam Christy (Swing Man, Law & Order: LA), Arielle Kebbel (90120, Life Unexpected), Lindsey Mckeon (One Tree Hill, Supernatural), Brian Goodman (Rizzoli & Isles, Lost, Catch Me If You Can) and Phil Abrams (Greys Anatomy, Lost).

Tips For Cooking Your Christmas Goose

Chef Jimmy Bradley shares his unique take on Christmas goose:

Review: The Culinarian

The other day I was offered the chance to review a new food book, not a cookbook mind you, a food book.  In fact it is called a kitchen desk reference book.  Neat huh?

Have you ever wondered how to trim an artichoke or choose a ripe cantaloupe?  What the difference is between a yam and a sweet potato?  Or gotten home from the farmer’s market and thought, “now what do I do with fiddlehead ferns?”  This culinary reference has the answers to these and many other culinary conundrums, questions and techniques.

The CulinarianThe Culinarian: A Kitchen Desk Reference by Barbara Ann Kipfer is kind of a cooking encyclopedia filled with definitions and origins for all manner of ingredients and techniques.  What’s more there are ample illustrations (by Kyle Kipfer) that give visual representation to various subjects.  Sorry, no food porn.  Unlike an encyclopedia the author gives in-depth instructions on how to use complex ingredients often listens various incarnations of an ingredient (like over 100 types of beer).

According to the publisher, (Wiley) Barbara Ann Kipfer is an expert researcher and list-maker with more than 40 books to her name. She has researched and compiled reference titles ranging from Roget’s International Thesaurus and the Dictionary of American Slang to books of trivia and lists such as The Order of Things, How It Happens, and 14,000 Things to Be Happy About, which has more than a million copies in print.

Kipfer has worked as the Chief Lexicographer for Dictionary.com, as well as for Answers.com, Ask Jeeves, and a number of research companies. She holds advanced degrees in a broad range of subjects including Linguistics, Archaeology, Buddhist Studies, and Physical Education, and is a foodie and an avid cook.

I am absolutely in love with The Culinarian.  No doubt it will occupy a place on my shelf right between The Joy of Cooking and On Food and Cooking.

Weber Grills Takes You to Steak Boot Camp

How would you like to become the highest-ranked steak griller-izer in your entire neighborhood? Yeah, thought so. This meaty PDF includes a helpful guide to all things steak: the various grades and cuts, getting the perfect grill marks, and how to prep them for some serious sizzle.

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Stuart in 80 Words or Less

Stuart is a celebrity chef, food activist and award-winning food writer. He penned the cookbooks Third Coast Cuisine: Recipes of the Gulf of Mexico, No Sides Needed: 34 Recipes To Simplify Life and Amigeauxs - Mexican/Creole Fusion Cuisine. He hosts two Internet cooking shows "Everyday Gourmet" and "Little Grill Big Flavor." His recipes have been featured in Current, Lagniappe, Southern Tailgater, The Kitchen Hotline and on the Cooking Channel.

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Stuart’s Honors & Awards

2015 1st Place Luck of the Irish Cook-off
2015 4th Place Downtown Cajun Cook-off
2015 2nd Place Fins' Wings & Chili Cook-off
2014 2015 4th Place LA Gumbo Cook-off
2012 Taste Award nominee for best chef (web)
2012 Finalist in the Safeway Next Chef Contest
2011 Taste Award Nominee for Little Grill Big Flavor
2011, 12 Member: Council of Media Tastemakers
2011 Judge: 29th Chef's of the Coast Cook-off
2011 Judge: Dauphin Island Wing Cook-off
2011 Cooking Channel Perfect 3 Recipe Finalist
2011 Judge: Dauphin Island Gumbo Cook-off
2011 Culinary Hall of Fame Member
2010 Tasty Awards Judge
2010 Judge: Bayou La Batre Gumbo Cook-off
2010 Gourmand World Cookbook Award Nominee
2010 Chef2Chef Top 10 Best Food Blogs
2010 Denay's Top 10 Best Food Blogs
2009 2nd Place Bay Area Food Bank Chef Challenge
2008 Tava: Discovery Contest Runner-up

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