I sat down with Fred Eliot, Head Chef at the James Beard-nominated restaurant, Petite Jacqueline in Portland, Maine. In the interview, Fred opens up about balancing his dream of going to culinary school at French Culinary Institute in the evenings while working days in tech and then later honing his chops at such world-renowned institutions as Le Cirque, The Oak Room, and Prune.
Fred recounts what Sunday dinners were like growing up in Normandy, France, and lists his industry influences and inspirations. He also shares his secrets for bliss and his favorite dishes and dining spots (hint: he has a soft spot for American Chinese cuisine).
Listen to the unscripted interview in full, below.