Chef News

Vincent Guerithault on Wolfgang Puck and Kevin Binkley

This is part two of my interview with Vincent Guerithault, chef-owner of Vincent on Camelback and Vincent's Market Bistro. If you missed part one, where Guerithault talks about being an apprentice, famous people he's cooked for and where he buys his macarons, read it here.

Disclosure: I dated Vincent in 1985-86, before and during the time he was opening Vincent on Camelback.

See also: -- Jared Porter of The Parlor on Vincent Guerithault and Working in Michael DeMaria's Kitchen -- Michael Rusconi Dishes On Vincent Guerithault, What He Learned at Lon's and His Pet Peeve When He's the Guy Getting Waited On

Most overrated ingredient: Olive oil. A good olive oil should be used to enhance the flavors in a recipe, but a lot of times, expensive olive oil is used in cooking when a cheaper alternative oil works better.

Most underrated ingredient: Duck fat. According to D'Artagnan, it's lower in saturated fat than butter, can be reused, and can be kept in the refrigerator for up to six months.

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Nikki Buchanan