James Kent | |
|---|---|
| Born | Jamal James Kent |
| Education |
Le Cordon Bleu,
London,
Paris Johnson & Wales University |
| Culinary career | |
Jamal James Kent [1] [2] is an American chef. He is the winner of the Bocuse d'Or USA 2010. He and his commis Tom Allan went on to represent the U.S. at the international finals of Bocuse d'Or in Lyon, France, in January 2011, [3] [4] [5] [6] [7] [8] [9] where they placed tenth. [10]
Career
Early career
Kent started his culinary career at the age of 15 as a summer apprentice at Bouley. After completing school, he worked in various New York restaurants such as Babbo, Jean-Georges, and Gordon Ramsay. [11]
Eleven Madison Park
In 2007, Kent joined Eleven Madison Park originally as a line cook but soon became sous chef. In 2010, he became chef de cuisine. It was during this time Eleven Madison Park went to three Michelin stars, received four stars from the New York Times, and a spot on the San Pellegrino list of the World's 50 Best Restaurants.
NoMad
Kent joined The NoMad in the fall of 2013 as executive chef. Later that year, the restaurant received its first Michelin star. He departed in 2017 to pursue his first solo project.
Saga and Crown Shy
Kent currently operates the restaurants Crown Shy and Saga, which are both located in the same building in New York City. [1] [2] As of 2023, Crown Shy holds one star from the Michelin Guide, while Saga holds two stars. [12] [13] He is also Partner and Executive Chef at Overstory, a bar located one floor above Saga. [14]
Awards and distinctions
In winning the Bocuse d'Or USA contest arranged at the Hyde Park campus of the Culinary Institute of America on February 6, 2010, Kent prepared for the fish dish Scottish "Label Rouge" salmon pavé with leeks, Osetra caviar and Sauce Fumet Blanc, garnished with roulade with Alaskan king crab, relish of cucumber and Meyer lemon, chilled mousse with tartare and roe, pickled heirloom beets with crème fraiche, dill and black pepper. For the meat dish Kent served spring lamb with bacon wrapped saddle with piquillo peppers and provençale herbes, vol-au-vent of braised gigot with sweetbreads and preserved lemon, zucchini with Lynnhaven chèvre frais and mint, tart of tomato confit with basil, niçoise olives and fromage blanc. [3] [4] [6] [7] [9] [15]
References
- ^ a b Eater (March 26, 2022). How a Master Chef Runs a Critically-Acclaimed Restaurant on Top of a NYC Skyscraper — Mise En Place
- ^ a b Dalal, Avery, Eater (March 26, 2022). At NYC’s Saga, Chef James Kent’s Tasting Menu Features Seven Courses and Inspiration from His Heritage
- ^ a b Fox, Nick, The New York Times: Diner's Journal (February 6, 2010). Eleven Madison Park Chef Will Compete at Bocuse d’Or
- ^ a b Gallagher, Aileen, New York Magazine: Grub Street (February 7, 2010). New Yorker Will Represent U.S. at Bocuse d'Or
- ^ Lee-Adrian, Jenny, Poughkeepsie Journal (February 7, 2010). NYC sous chef wins Bocuse d'Or USA
- ^ a b Thorn, Bret, Nation's Restaurant News (February 7, 2010). James Kent to lead U.S. Bocuse d'Or team
- ^ a b Weiss, Jan, Dine Magazine (February 6, 2010). James Kent Wins Bocuse d’Or USA Archived 2010-02-11 at the Wayback Machine
- ^ Leventhal, Ben NBCNewYork.com (February 8, 2010). Eleven Madison Park Chef Tapped to Represent USA at Bocuse d'Or
- ^ a b Lawinski, Jennifer, Slashfood.com (February 8, 2010). James Kent to Head Team U.S.A. at Bocuse d'Or
- ^ The Huffington Post (January 26, 2011). Scandinavian Sweep At Bocuse d'Or, Team USA Uses White House Honey
- ^ "James Kent".
- ^ "MICHELIN GUIDE HONORS THE FINEST DINING IN NEW YORK". Michelin North America, Inc. Retrieved 2022-10-08.
- ^ Fortney, Luke; Sutton, Ryan (2022-10-06). "Michelin Announces 2022 Stars for New York City". Eater NY. Retrieved 2022-10-08.
- ^ "Overstory | the World's 50 Best Bars 2023".
- ^ toqueland.com Bocuse d'Or USA Winner Announced! -Press Release from the Bocuse d'Or USA