#MondayMotivation: Testing The Limits of Your Own Resilience
March 27, 2017
How the world of cooking has the power to both condemn and redeem.
ChefJesse Schenker
New York
About Jesse Schenker
Jesse Schenker has amassed an impressive culinary history as executive chef and owner of Recette, The Gander, and the restaurant 2 spring, coming soon. His contemporary approach to creating American classics is a reflection of his devotion to highly-refined technique combined with his passion for comforting and satisfying food.
My Venues
Accolades
- Best New ChefsNew York magazine
- 30 Under 30: Food and WineForbes
- 30 Under 30: New York's Hottest Up-and-ComersZagat Survey
Featured Content
01:40
August 10, 2016
At the intersection of land and sea, there’s a dude named Jesse with a handle of teriyaki. This, friends, is not a traditional hot pot. It’s a one-pot wonder with a modern twist: beef mingles with salmon and shrimp, sweet corn tempers the deep earthiness of turnips and mushrooms. Before you lose your way in the collision of flavors, teriyaki swoops in like a saucy Swiss Army knife to save the day. At The Gander in New York City, Chef Jesse Schenker builds harmony — rich and warm umami, salinity and sweetness, a cleansing bite — on a sturdy and subtle foundation. Sponsored
Where I Go Out
Slow-poached farm egg w/ Maine lobster
"It's a perfect balance of sweet and savory, and the textures are spot-on flawless. I love how it comes in a cool little jar with lobster sitting on top of the egg and froth to top it all off. This dish has been on the menu for years, and for good reason. The food is swanky but the atmosphere is lively and modern."
Peking Duck
"Every Christmas Day, my wife and I go to Peking Duck House and share a duck with all of the fixings: pancakes, hoisin sauce, scallions, and more. I've had a lot of Peking Duck in the city, but this one takes the cake. It has crispy skin and moist meat, and it's perfectly tender and delicious."
Oysters & Pearls
"It's simply one of the most decadent and amazing couple of bites ever."
Black Label burger
"This is just simply a very, very tasty burger: good quality beef (of course), a soft toasted bun, and caramelized onions. Thank god the place is always crowded and the lighting is dim, because I end up eating the burger in under a minute and leaving a meat-juice mess all over the place."
Fusilli with octopus and bone marrow
"It's chewy, savory, briny, and beautifully rich. The bone marrow adds such complexity to an already perfect pasta dish and really takes it to another level."
Sicilian sardine escabèche
"It's fresh, acidic, and simply delicious. Everything is ridiculously good, but this dish stands out. When I take a bite, my eyes just light up because it is so fresh and vibrant."