Interview with Washington, D.C. Area Rising Star Concept Chef Nathan Anda of Red Apron Butchery

Meha Desai: What’s your favorite tool?
Nathan Anda: A Four-inch Mac chefs knife. It can do everything from cutting vegetables to popping bones out of sockets.

MD: And a tool you wish you had?
NA: A large vacuum packer

MD: Any favorite cookbooks?
NA: Cooking by Hand by Paul Bertolli

MD: Your go to food resource is…
NA: Culinary Artistry by Andrew Dornenburg and Karen Page

MD: The most important rule in your kitchen is…
NA: In a butcher operation, the most important thing is to be aware of your surroundings.

MD: Favorite dish you’ve ever made…
NA: Greek fennel and lemon verbena salami 

MD: Where do you most want to go for culinary travel?
NA: I would like to go back to Italy. With all the new things we are doing, I’d like to go back, and taste and compare.