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Up, Close and Personal with Philippe Chin
Born to a Chinese
father and a French mother, Chef Chin is a well
known figure in the world of French-based fusion
cuisine. Chef Chin satisfies his clientele in
his fascinating new restaurant CuiZine in Aiken,
South Carolina that boasts of the world’s best
eclectic cuisines.
NAC:How did you enter the world
of cooking? What is your inspiration?
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My
grandfather was one of the first Chinese restaurateurs
in Paris and my dad was a great cook too. I
always used to stand beside my dad while he
prepared intricate Chinese dishes for us. This
helped me develop a sense for different seasonings,
combinations, and possibilities of traditional
Asian cuisine. At the age of 12, I decided I
wanted to be a chef so I joined a culinary program,
L’ Ecole Hosteliere de Paris in France. I was
selected as one of the top ten students in the
country. After I graduated, I worked in France
until 1986 and moved to Philadelphia to become
the chef of La Cocotte in West Chester. I then
served as a chef at various places as Chanterelles,
Partridge Inn, Philippe on Locust, Chin-Chin,
Wrap planet, 210 at Rithenhouse Hotel, Pastel
on Central in Georgia and CuiZine in Aiken,
South Carolina |
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NAC: Can you tell us about
the creation and concept of your restaurant,
CuiZine?
CuiZine
is a 150-seat restaurant with an uptown cosmopolitan
bar, terrace dining and artfully presented fine
cuisine. We offer selected global flavors and
spices to create the very best international
dishes. My main goal is for our guests to experience
CuiZine’s global appeal. I combine the very
freshest ingredients, local or organic when
possible and prepare them in a way that best
brings out the natural flavors. We always prepare
new dishes that keep us fresh and give our customers
our best every night.
NAC: Are you working with any new spices
or cuisines nowadays?
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I am trying to
capture the world in CuiZine. We pair classical
French techniques with ethnic spices from around
the world. It is a fun place to come and get
a taste of various global flavors. There is
an element of surprise because people know they
can come to CuiZine for quality food and a different
menu each night.
NAC: What’s your favorite dish and what do you
recommend at CuiZine?
Blackened Ahi Tuna Steak is my favorite. I’d
definitely recommend this dish to anyone who
comes to CuiZine. It has an Asian influence
as it’s served with sushi rice and sweet and
spicy mango sauce. The seasoning and the fruit
flavor really work well together and our customers
love the blend.
NAC: What's the best part of your job?
Creativity!! After that, it’s the people around
you. It’s not only about your customers but
also your staff. You have to be a “people person”
to be a successful chef.
NAC: What interests you outside of cooking?
Art is my escapade. I don’t consider myself
a great artist but I love painting and working
on metal sculptures. I usually give them away
for auctions to raise funds for charity. I also
love riding my motorbike, it gives me a sense
of freedom!
NAC: How do you celebrate Asian Lunar
New Year?
For me it’s a lot of red envelopes (laughs)!!
Well, I am just planning for a quiet dinner
with my girlfriend and a big bowl of wonton
soup!
NAC: What’s next for you?
For now, I am concentrating on the success and
growth of CuiZine and am also working for the
Charleston For now, I am concentrating on the
success and growth of CuiZine and am also working
for the Charleston Food and Wine festival scheduled
for early March 2006. I might work on a cookbook
sometime in future.
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