Interview with Chef Sam Freund of One if by Land in NYC
by Antonio on 22/07/09 at 8:41 am
Dishing it up at One if by Land
Chef Sam Freund, formerly of One Hudson Yards and Eleven Madison Park is now gracing the kitchens at One if by Land; one of NYC’s most well known restaurants. He took a few minutes to chat with us about his career, the restaurant and the reasons why his life brought him to OIBL.
FriendsEAT: Did you grow up in the kitchen?
Chef Sam Freund: Yes, my uncle owned a restaurant and I began cooking at the age of 14.
FE: Who in your life influenced your cooking the most?
CSF: I was most influenced by the culinary style and career of Marco Pierre White. I consider Craig Hopson, (currently chef at Le Cirque, formerly of One if by Land and Picholine) to be my professional mentor.
FE: What made you decide to make cooking your life’s work?
CSF: Growing up I was always competitive in sports. I also loved cooking. Naturally, my competitive nature spurred me to be more innovative with my cooking and I realized I had a natural aptitude for it. Working in my uncle’s restaurant did not challenge me enough and I decided at the age of 17 that I would apply to Culinary School and begin a career in cooking.
FE: What misconceptions do people have when coming into the field?
CSF: People think it’s easier than it looks. When I entered culinary school I had 15 close friends; only two of us are cooking professionally today. People think cooking is glamorous and think “I can do that”. They don’t realize that it’s a daily commitment of a tremendous amount of time and energy and you have to have a passion for it to continue with it.
FE: What is the best tip you have for a novice chef?
CSF: Learn the basics of cooking. From the basics you can branch out to more creative dishes, but you must have basic cooking skills.
FE: What are your favorite cooking implements?
CSF: Plancha, Japanese mandolin, CVAP oven
FE: Can you tell us the funniest thing to happen in your kitchen?
CSF: I was working one day and someone had to light a pilot light on the stove. He took a C Fold paper towel, lit the pilot, thought he threw the C Fold into the bin. A few minutes later his pants were on fire and he had to pull them off in the kitchen.
FE: What’s your favorite ingredient to cook with?
CSF: Duck
FE: When at home, what do you like to eat?
CSF: Who’s ever at home?
FE: And your favorite cookbook?
CSF: French Laundry, White Heat and Letters to a Young Chef
FE: Ok, that was three, but we’ll let it go. Is there a specific etiquette in your kitchen that you pride yourself in?
CSF: Being on time. Tardiness is unacceptable to me.
We’d like to thank Chef Freund for his participation and for sharing his English Pea Soup recipe with us. We hope you enjoy it.
English Pea Soup
Yields 6 quarts
300 g sliced shallots, 100g sliced garlic, 4 quarts fresh peas (shelled), 1/2 lb butter, 1/2 c olive oil, 4 qts veg stock, 1/2 bunch of each: mint, basil and parsley, salt, pepper.
Sweat shallots and garlic for 5 mins, add peas and herbs until peas are little under al dente. Blend together and pass through chinois. Season with salt and white pepper.
17 Barrow Street
New York, NY 10014
212 255-8649
Have you been there, tell us what you think.
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