Andy Lunique is a graduate of the Culinary
Institute of America
& the Art Institute of Pittsburgh. Andy is a young mind on the path to a
place in history. Using the Culinary Arts as a tool, he intends on creating the
greatest of memories for his friend’s family and patrons. With his specialties
in French, Moroccan, & Caribbean flavors,
Andy intends on competing on the hit TV series on Bravo “Top Chef”. He is currently a chef at the “Spiced Pear”
located in Newport, Rhode Island.
In His Own Words...
When did you fall
in love with your art?
My true passion came when I was in Culinary School. I made Sunday morning breakfasts
for about 10-15 of my friends and I always saw how much stress was just lifted
from them with such simple food. I felt then as I do now that food is a path to
community, happiness, and even mediation.
What is favorite style of cooking? Although breakfast is ultimately my favorite meal to cook,
my favorite methods are using sauté and braising. I feel that the incredible
flavors and aromas can come from using high heat and strong spices.
What is your advice for an amateur chef to get beter right away?
Throw yourself into a restaurant that interests
you, or one you would be hesitant to work in. I think overcoming a difficult
situation is a good way to identify your strengths and weaknesses; most
important of all: TASTE EVERYTHING!
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