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philosophy, which focuses on freshness, innovation and of course, captivating the senses. Starting with the ingredients themselves, Collesano implements his expansive network of hyper-local, diverse vendors. "Starting with the highest quality is essential," said Collesano. "It makes all the difference." With irreplaceable flavors from the Deep South to the Philippines, his sources provide the ingredients and versatility his sophisticated food is known for. Even a single slab of high-quality beef brings infinite opportunities. Whether it's a tender, sizzling steak with a traditional béarnaise sauce or a flavorful riff on steak tartare, Collesano describes meat as "the ultimate blank canvas." Plated Chefs source custom-cut meat from the Florence Meat Market, a tiny, authentic butcher shop in the East Village with sawdust-sprinkled floors and old Italian charm. One of Collesano's favorite dishes, a succulent sliced lamb loin, rolled in an herb, roasted garlic and panko crust, keeps its juicy texture and perfected temperature through sous-vide cooking. Sous vide, French for "under vacuum," is a signature modernist cooking method that involves a thermal immersion circulator. By vacuum sealing a cut of meat and submerging it in a temperature-controlled water bath, Collesano is able to cook the meat precisely and evenly, as opposed to searing it erratically on grill much hotter than needed. It provides incredible tenderness and accuracy that is almost impossible for traditional cooking methods to achieve. Though critics have argued modernist techniques, like the sous vide method, are just for show, Collesano disagrees. Collesano explained, "They're not pointless; they actually contribute to making the food taste better and provide a better experience for my clients." Through their passion for localized ingredients and vivid, modernist cuisine, Plated Personal Chefs Services brings custom culinary storytelling to the next level. "Some say it's not real cooking, but it is real cooking – it's the future." For more information visit www.platedchefs.com VUE ON DINING V U E N J . C O M 93

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