Interview with Chef Sven Mede of Nobhill - Las Vegas, NV

Antoinette Bruno: Why did you start cooking? Who or what inspired you to be a chef?
Sven Mede: Cooking is in my family. My grandfather was a cook and my father also loved to cook. I started when I was 16.

AB: Did you attend culinary school?
SM: Yes, in Germany. It was an apprenticeship program. I would definitely recommend culinary school to aspiring chefs today. It’s a great chance to learn what you need to know. An apprenticeship is very important. The opportunity to do one week on, one week off in the restaurant.

AB: Can you talk about your mentors?
SM: Raymond Blanc – he’s a classical guy. He taught me to have respect for product. Charlie Trotter taught me about cleanness of flavor, using fresh herbs, and paying attention to seasons.

AB: Are there any secret ingredients that you especially like?
SM: Minus 8 vinegar – it’s a great product, very unique flavor.

AB: What is your most indispensable kitchen tool?
SM: I like a microplane and a truffle slicer – no favorite brands.

AB: Is there a culinary technique that you have either created or use in an unusual way?
SM: I use the sous vide technique with a lot of ingredients – pork belly I’ll cook for 8 or 9 hours, foie gras, etc. It concentrates the flavor with the limited use of liquid and slow, slow cooking.

AB: What is your favorite question to ask during an interview for a potential new line cook?
SM: What’s your favorite dish and why? It lets me know how passionate they are and why they are cooking.

AB: What tips would you offer young chefs just getting started?
SM: If they are serious about what they are interested in learning, have pride and work hard; it takes many years to get there.

AB: What are your favorite cookbooks?
SM: Art Culinaire, also Raw by Charlie Trotter and Roxanne Klein

AB: What cities do you like for culinary travel?
SM: I like to visit Japan. The sense of respect and techniques - what is part of their culture – shows in their food.

AB: Where do you see yourself in 5 years? In 10 years?
SM: Being a chef here or at another successful restaurant.