By Manuel Trevino, Marble Lane
When she and Jacques Pepin released their book in 1999, the release party was at Le Cirque. I was part of that team that cooked for the banquet. It was a lunch and Ill never forget how she stopped to take time to thank the cooks she insisted that we all come out into the room and there was a round applause, and then she personally thanked each and every one of us by shaking our hands. Her personality was larger than life and its the only time Ive ever been star stuck in my entire life. I grew up watching her on PBS, and one of the first cookbooks I bought was Mastering the Art of French Cooking when I was 10 years old; to meet and cook for her was such an honor.
About Manuel Trevino
Treviño received his culinary degree from The New England Culinary Institute in Montpelier, Vermont. He has worked in some of New York Citys most esteemed kitchens, initially getting his start at Sirio Maccionis legendary Le Cirque, then moving to Mario Batalis Babbo, and next to serve as Executive Chef of B.R. Guest Restaurant Groups Dos Caminos. Treviño also opened Travertine in Nolita at Executive Chef and in 2010, he joined forces with TAO/Strategic Group (TAO, Marquee) to open their first dining concept, LAVO New York. He now helms the kitchen at TAO/Strategic Groups Marble Lane at Dream Downtown. He was also recently featured as a contestant on the fourth season of Bravo TVs Emmy award-winning Top Chef.