It is always nice when we get professional cooks who choose to become members, because we can always rely on their experience and learn from them. Plus, they usually contribute interesting recipes for us to try. I found DMANBURGER a few weeks ago and I was intrigued, not only by his name, but by the fact that he truly loves hamburgers. He seems pretty devoted in his search for ultimate burgers. The fact that he is hailing from the biggest food capital in the world makes his quest even more daunting. Darren Atkins, you have a big task ahead of you. How’s the search going so far?
Well, Theresa so far so good. You know it’s something that is finite. I think in New York someone is always coming up with something new, it’s just a matter of taste. Truth is I don’t want it to be over!
You mentioned you trained as a chef at the prestigious FCI, French Culinary Institute, located in Manhattan. When were you a student there?
I completed the chef program in 2001.
I checked out some information about the restaurants you mentioned on your bio page. Where did you intern and where did your culinary journey take you?
I interned with the extremely talented Chef Cesare Casella, and his Executive Chef at the time, Gianmarco Francesconi, who has since moved back to his home in Italy. My journey really took me into my passion and stimulated my appreciation for food, all food. I saw how these guys were perfectionists at what they did, and it inspired me to feel the same.
What is your favorite cuisine, besides hamburgers naturally?
Italian definitely … but Italian like it’s done in Italy. There is Italian-American, which is good too, but there is a difference, I think. I also have a great love for Mexican and Southwestern cuisines.
Do you ever think about opening your own place and if so, what type of eating establishment would it be?
I have, I would love to have a gourmet enoteca, a regional wine shop, like the ones that grace every small town in Italy. Who knows what the future can bring? But I’d really like to write for a food and travel magazine.
Have you seen the movie, “Julie and Julia,” yet? Did you ever get to meet this acclaimed chef?
No, I didn’t but I guess I should see it now!
Have you ever visited the Food Network in Chelsea? I ask because your personality and good looks could be just what the food industry needs to put a spark in their programming. Well, for us ladies anyway.
Well thank you, that would be great, I’d be open for that! No, I haven’t visited there, but my friend works for Rachel Ray. Maybe she can get me a tour?
You’re really quite a good storyteller and I certainly can see you blogging over the next few years. Do you intend to keep writing?
Yes … I absolutely will continue to write. As I mentioned one of my dreams is to write for food and travel magazines.
You are originally from Australia, so tell me how does this Aussie fit into the New York scene? Do you miss Down Under? Do you ever dine at Outback restaurant and if so, how do they measure up to the real thing?
I moved here 17 years ago and took a job in the fashion business, then realized my passion for cooking. I miss Australia terribly. There is such a unique standard there of living, food and culture. I definitely recommend visiting. Umm Outback … Yes, I have dined there, and truthfully it doesn’t. Sorry Outback!!
Compared to being a culinary student and how you look at food today, what is the biggest difference or change in attitude you have made since graduating?
Well for one I am more knowledgeable, and with knowledge comes power and hopefully control … and being in control you can have more of an objective attitude. My views and opinions come from the heart.
Do you think food is romantic? Does your heart sing when you think about the food you prepare or your culinary dreams? What gets you excited about food?
Yes, I think food is the romantic communication medium of life … with food you can say so many things … food does for me what it is intended to do for everyone; it gives me life and love.
What are your five to ten favorite ingredients to use when you cook?
I love cooking with Parmigiano-Reggiano, bacon, arugula, olive oil and white truffles. There are so many more!
What plans do you have over the next two years?
I’ll keep writing, hopefully explore my options and live in Italy for a while. Maybe DMANBURGER Italian style. Ha, ha!
How did you hear about Half Hour Meals?
Google, isn’t that how you find anything?
What attracted you to join? Which Half Hour Meals feature do you like the most?
To be honest I was looking for a food site to submit my blog at first, but then as I looked through the site it really became a great overall reference point for me as a food lover. I like that people can share their recipes and their favorites places to inspire others.
Have you taken the opportunity to try any member recipes yet?
No, I haven’t yet. I have been too busy eating burgers!!
What would you tell your friends, colleagues or fellow chefs about our Half Hour Meals site?
I would tell everyone who has a love for food and also an interest in learning more about food and cooking, to check out the site and chat with some members. It’s a great way to meet and hook up with people who have similar interests. Even if you’re not that into food, it’s a great place to find easy recipes to try on your friends and family.
Darren, it has been a pleasure learning more about you. You are such a good writer and I hope all your culinary dreams come true. Remember to wish big as you are blowing out your birthday candles today. Many Happy Returns! Check out Darren’s recipes here.
Thank you so much, Theresa, and Happy New Year to you and everyone at Half Hour Meals.