Q&A with Chef Bernstein

Who doesn’t love food and wine? Life’s greatest pleasures come together at the annual Hawai‘i Food & Wine Festival.

The 2014 smorgasbord showcases the work of the U.S.’s culinary elite for a week of indulgence. One such frontrunner is Chef Michelle Bernstein of Michy’s in Miami, Florida, who was recently featured in HILuxury.

Q. How would you describe your cuisine?

Ingredient driven with very bold flavors, constantly reaching my deepest of food memories.

Q. What is your favorite culinary discovery?

Fennel pollen, about 15 years ago when nobody in the U.S. was actually using it, I picked it up on my travels in the South of France. I always hid it in my chef coat pockets, as my cooks would overuse it, and it cost a fortune back then.

Q. Name one person (living or dead) that you would like to cook for.

Chef Jacques Pépin.

Q. What are you looking forward to experiencing at HFWF 2014?

Rubbing elbows with locals, tasting more Hawai‘i [delicacies], swimming in the ocean as much as possible and introducing my two-and-a-half year old to the natural beauty of Hawai‘i.

For more information, please visit www.hawaiifoodandwinefestival.com.

Photo courtesy Michael Pisarri.

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