MICHAEL CIMARUSTI | Krug
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MICHAEL CIMARUSTI

USA

What is one of the greatest lessons you have learned in the kitchen?

The toughest lesson to learn in any creative endeavour is to be able to take a step back from your work and evaluate it objectively. There is a stark difference between a dish I sketch out on paper and what it becomes when I begin working with my hands and testing it out.

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There is a stark difference between a dish I sketch out on paper and what it becomes when I begin working with my hands and testing it out.

Michael Cimarusti

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Why does fish inspire your cooking?

Wild fish are far less dependable than any other type of protein – they are seasonal and elusive and the last truly wild food that is a consistent part of our diet. As such, they remain mysterious and precious.

Can you share one of your favourite fish memories?

The summer I learned to make beer-battered fish. I was nine years old and went fishing with my father in Princeton, Maine. He pushed me to clean, fillet, and prepare the catch right out of the water – the best way to learn! Today, my best memories of cooking fish always begin with a day of fishing.

If you could prepare a meal paired with Krug for anyone, who would it be?

I would cook for my grandmother, Josephine. A typical Italian grandmother, she would spend all day cooking big meals for the family but never set a place for herself at the table. She did all the work from start to finish, whether she was making stracciatella soup or clam cakes. I would love to give her the meal she never allowed herself to have.

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