This is part two of my interview with Jacques Qualin, chef de cuisine at J&G Steakhouse at The Phoenician Resort. If you missed part one, where Qualin talked about head cheese, being an apprentice, and working for Daniel Boulud, read it here.
See also: -- Hana's Lori Hashimoto Dishes on Brazilian Lobster, Magic Knives and Keeping It All in the Family -- Arizona Restaurant Association Announces the Finalists for the Inaugural Foodist Awards
Something always found in your kitchen: Fresh herbs.
Something never found in your kitchen: Okra.