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10 Questions with Chef Michelle Bernstein

Chef Michelle Bernstein

Chef Michelle Bernstein is a Miami product, shaped by the region's diversity and her own background as a Latin-Jewish woman. "The food I love and love to create is simple, yet satisfying and healthy," Bernstein, a graduate of Johnson & Wales University, told her hometown South Beach Wine and Food Festival. "Pure, clean flavors inflected with traditional Mediterranean accents." She owns two restaurants in Miami, Michy's and Sra. Martinez, and is the author of "Cuisine à Latina."

Outside the kitchen, Bernstein is the host of "Check, Please!", a South Florida talk show where foodies get the opportunity to review, chat and discuss their favorite local restaurants. Bernstein has also appeared on "The Today Show," and been featured in The New York Times, Bon Appétit, Elle, Redbook, Gourmet and Food & Wine, among other publications. She has also appeared on "Iron Chef," where she battled Chef Bobby Flay, solidly defeating him in an onion battle. In 2007, she was honored with the James Beard Award, Best Chef South.

Michelle graciously answered Hispanic Kitchen's 10 Questions.

HK: Tell us your culinary background/point of view.
MB: In 1992, I began cooking school; that same year I decided to start working in professional kitchens from Miami to Washington, DC (Jean-Louis Palladin), to New York (Allison on Dominick) to the south of France, and eventually I got an executive chef gig at Azul at the Mandarin Oriental hotel, where I met my husband, David. Eventually, we decided to become restaurateurs.

HK: Best thing you ever ate (and where)?
MB: Malaysian fish head curry and flatbread on the streets of Kuala Lumpur (Malaysia).

HK: What's the weirdest thing you ever ate (and where)?
MB: Eel cooked in their own blood (France) or chapulines (Oaxaca).

HK: Do you think American media has given Latin food the recognition it deserves?
MB: I think it has, I just think we as Latins have taken our own time displaying it properly in this country.

HK: What's your concept of comfort food, and what dish of yours reflects it best?
MB: Simple, approachable food, made with the best sustainable ingredients. A dish that reflects this style of cooking is braised beef short ribs and tarragon-mustard fried poussin.

HK: Do you favor simpler, bolder flavors, or more subtle, complex flavors?
MB: I love them both!

HK: What kitchen or cooking tip do you have for the home cook?
MB: Keep it simple, don’t use too many ingredients and keep it very organized.

HK: What's next on your culinary to-do list?
MB: Come up with at least 3 great raw dishes for all our menus.

HK: Who/what inspired you to become a chef?
MB: The fact that everyone thought I couldn't.

HK: If you weren't a chef, what would you be doing?
MB: Dance for Therapy, definitely practicing my ballerina skills.

* * *

Find Michelle online at ChefMichelleBernstein.com and on "Check Please"

Michelle's restaurants:

Michy's
6927 Biscayne Blvd.
Miami, FL 33138
305.759.2001
michys@michysmiami.com

Sra. Martinez
4000 NE 2nd Ave.
Miami, FL 33137
305.573.5474
sra.martinez.miami@gmail.com

You might enjoy viewing:
Michelle's Shrimp Tiradito recipe

You might also enjoy reading:
10 Questions with Chef Zarela Martínez
10 Questions with Chef Michael Flores
10 Questions with Chef Roberto Treviño

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Tags: Azul, Miami, Michy's, chef, chef michelle bernstein, cookbook, cooking, latina

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Comment by Norma Torres on July 17, 2010 at 8:12pm: Must go next time in that area