Frances Tariga est un chef de superstar et un pionnier ouvertement queer qui est passé à la star après avoir fait son apparition sur le Top Chef de Bravo. Mais son chemin n’a pas toujours été clair et son voyage des Philippines à New York a été difficile à trouver en tant que chef cuisinière et que reine. Élevée à Manille, Frances a commencé à cuisiner avec son père à un très jeune âge, mais se décrit comme une jeune adolescente en difficulté. Elle a ensuite suivi un cours de cuisine et est tombée profondément, passionnée par la nourriture.
« On m’a dit que je n’y arriverais jamais », dit-elle. « C’est donc devenu ma motivation. J’ai pris ce qu’ils ont dit de manière constructive. Il y a eu des moments où je suis arrivé au point que je voulais abandonner parce qu’il était si difficile d’être une femme dans les cuisines dominées par les hommes. Mais je leur ai prouvé que c’était faux ! »
Courtesy, Buddakan
Son premier gig dans un restaurant new-yorkais était sous-chef à Buddakan. Mais elle a toujours eu du mal à se faire confiance et a hésité lorsqu’une amie l’a encouragée à essayer pour_Top Chef_ ; sa décision de le faire (saison 13, pour ceux qui l’intéressaient) a tout changé. Elle a quitté Buddakan pour Catch NYCet travaille maintenant sur un projet culinaire secret. Nous avons rencontré Frances pour discuter de son rôle de chef cuisinier, de ses lieux de restauration locaux préférés et de ses conseils aux visiteurs qui viennent dans la ville.
What was your first job cooking in New York City?
What was your first job cooking in New York City?:
Frances Tariga:
I started my career as a prep cook in Dubai at the Burj al Arab Jumeirah. It was difficult. Dubai is a Muslim country, and there were only few women working in the kitchen. After that I became the private chef for the Royal Princess of Dubai and worked in that position for six years. I came to America in 2011 as the private chef of the Royal Ambassador for the United Arab Emirates.
How is New York different from other places you’ve cooked?
How is New York different from other places you’ve cooked?:
FT:
I’ve traveled the whole world, cooked for different nationalities, races and religions, and I speak seven languages. And what sets this city apart from all of those other places is the freedom to be me! I am treated equally. I get paid equally. That’s what I love about NYC.
What are some local places that inspire you as a chef?
What are some local places that inspire you as a chef?:
FT:
The street fairs during summer. The diversity of the food and people will make you realize how lucky you are just to live in New York.
Crown Shy. Photo: Chris Payne
When you’re not cooking, where are some places you like to eat in the City?
When you’re not cooking, where are some places you like to eat in the City?:
FT:
I like to go to Jackson Heights in Queens to eat authentic Filipino food. The place I like is called
. But most of the time my chef friends and I try different new, cool places like
. It’s really good and reasonably priced.
What impact has the LGBTQ+ community had on the culinary world in NYC?
What impact has the LGBTQ+ community had on the culinary world in NYC?:
FT:
The community helped transform a tough culinary world into a more equal one. I made sure that whatever men can do, women can do too. And, actually, the people who worked in the kitchens here in NYC are well-educated about LGBTQ+ issues. They even know gender pronouns!
Do you have any tips for people coming to eat in NYC for the first time?
Do you have any tips for people coming to eat in NYC for the first time?:
FT:
Don’t go to touristy places! I like going to neighborhood restaurants in the Village. There are tons of secret gems there. I love this small joint called Takashi, near Henrietta Hudson. They sell this late-night ramen. They don’t advertise it, and it’s the best ramen I’ve ever tasted by far.