The Digest | New Jersey Magazine
Issue link: https://magazines.vuenj.com/i/1326760
THE ROCK AND ROLL CHEF OF MODERN AMERICAN CUISINE C hef David Burke compares the vibrant world of the culinary arts to the blaring, yet vital, rhythm of the drums in a band. Like the importance of a balanced heartbeat, the drums bring energy, life, and dimension to music. e pressure of maintaining a steady rhythm by multi-tasking can be quite daunting. "When the drums are good, they're good. And when they're bad, well, they're bad. Much like cooking." said Burke, an accomplished New York Times three-starred chef and owner of upscale dining venues like Tavern, a modern, show-stopping American restaurant located in New York City's glamourous Upper East Side. From the smooth orchestration of cooks behind the kitchen line to the necessary creativity to cra an intricate dish, cooking is like drumming. Chef David Burke, the rock and roll personality of the culinary world, ingeniously brings life to his culinary creations blending fundamental traditions with the vibrant electricity of a classic rock band. e man is a mad genius in and out of the kitchen. Upon meeting Chef David Burke, I knew I had finally found the proclaimed, culinary rockstar—entertaining banter, unhinged success, and a license to break the rules for the sake of creative freedom. Burke wore a crystal-clear glasses frame and draped his silver hair right behind him like a cape. I expected a jolly presence. But, instead, I found a youthful flare glowing in a lifetime of wisdom on food, culture, people, and just life. BY KARLO STA. CRUZ THE ROCK AND ROLL CHEF OF MODERN AMERICAN CUISINE V U E N J . C O M 110