by Natasha Wolff | November 25, 2015 12:00 pm
With the outposts of his James Beard Award-winning Scarpetta[1] restaurant in Miami, Los Angeles and Las Vegas already wild successes, Scott Conant[2] has turned his attention to his newest venture, Corsair by Scott Conant at the Turnberry Island resort in Aventura, Florida.
Here, Conant talks to DuJour about the invention that makes chaotic kitchen life more manageable.
What is most important to you about cooking?
I love the “touch.” That closeness to creating. To watch products as they evolve and the camaraderie of the team keeps the creative process flowing.
What’s your relationship with food?
Food for me is inspiring, full of possibilities and opportunities. It’s a catalyst for change and betterment. Both individually and in our communities.
Tell us about the innovation that changed the game for you in your career.
The cost of building restaurants and kitchen infrastructures can be outrageous. As induction burners have become more reliable, familiar and a bigger part of our lives, it’s allowed commercial kitchens to be more nimble, creative, and cost-effective.
What’s the benefit of having induction burners?
Induction cooktops have lowered my electric bills and allowed me to take a heating utility with me, thereby making me a bit more fluid and less dependent on an expensive exhaust system. Essentially, magnetic conduction heats the entire cooking vessel as opposed to a flame or electricity which heats only the bottom of the vessel. We used propane burners or electric hot tops, but they don’t have the same heating capacity or mobility.
What’s the best advice you’ve received?
Be thoughtful with your team and towards your food. Treat people the way you would like to be treated.
Main image shot by Giles Ashford
Source URL: https://dujour.com/life/scott-conant-scarpetta/
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