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brought class work plus day trips with hippies ferreting Vermont’s countryside for natural ingredients; the second six months brought internships and microbreweries. At the end of the year, the neophyte chef set out on a breakneck crusade for entry-level culinary jobs and stagings so that he could “see the best of the best kitchens.” This working crusade included stops at Chicago’s Alinea, New York’s Gramercy Tavern, Japan’s Capricciosa, Pennsylvania’s Gibraltar, and locally, Maestro, Cityzen, Vidalia, Ristorante Tosca, Restaurant Eve, an extended stay as Sous Chef at Bryan Voltaggio’s Volt in Frederick,
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Maryland, and ultimately the road led him to New Heights as Executive Chef. When asked what is it that differentiates his cuisine, Takeshi rattles off several factors, one of which is technique. Technique, for Chef Nishikawa, is synonymous with technology, and technology interchangeable for science. Science is a must mention when talking about Takeshi’s cuisine because its influence on his kitchen is impregnable. Takeshi believes that the technologies of molecular gastronomy can enhance the natural flavor profile, taste and texture of food outside and inside the mouth to “make a better product.” (continued)
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NH's Sheriff Chef Nishikawa and his Deputy Chef Corey Hoff. |
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