David Lieberman, formerly from Philadelphia, a graduate of Yale University, and now a New Yorker was immediately game when asked to meet some fellow foodies at a fabulous culinary event this May, hosted by Dish du Jour Magazine. His rise to fame is an unusual one, as you will find out in the following interview and certainly not out of the handbook on “How to Become a Food TV Star.” While recently having dinner with Dave, he told of his journey from a bottom dweller at local Philadelphia restaurants, to a successful public access show at Yale, to a huge New York Timesarticle propelling him into stardom with publishers and TV executives knocking on his dorm door in college. He has a popular Food Network TV series, Good Deal with Dave Liebermanand a successful cookbook Young and Hungry, which features more than 100 easy-to-follow recipes for easy and affordable meals for friends and family. Hungry but excited about a next day appearance on the Martha Stewart Show, with his mentor/father, Dave joined us like an old college buddy and chowed down on homemade ravioli, stuffed zucchini flowers and Blue Marlin carpaccio while answering questions in between courses.
Chef Armand: Your early culinary career started at some restaurants in Philadelphia. Which ones and how was the experience?
David Lieberman: I started as a food runner at Audrey Claire. Eventually I ended up in the prep kitchen and learned how to clean my first soft-shell crabs. This experience got me fascinated with the kitchen and eager to learn more. I earned some pizza- making stripes at Lombardi Pizza, which had an open kitchen plan exposing me directly to customers which was a good experience. At Square on Square I did some grill work which was probably the most difficult of all. I still value most of all watching my father cook at home as a kid. When I was old enough to help, I joined in cooking with him. That experience now reflects on my current cooking style as seen on my TV show which demonstrates that with items purchased in your local supermarket it’s easy for everyone to cook fantastic meals at home.
CA: If you enjoyed cooking so much, why didn’t you go to culinary school?
DL: To be honest, my experiences working in restaurants as a teenager were a blend of fascination as well as aversion. The joy of cooking at home for friends is in stark contrast to working under brutal conditions of stress, heat and the constant despair of getting the food out at lightning speed. I decided I did not want to be a restaurant chef. In addition, my parents wanted me foremost to attain a college education, and being fortunate to attend such a prestigious college, I went for a degree in political science at Yale.
CA: While in college you started to do a public access show called Campus Cuisine. How did that come about?
DL: It actually started as a hobby. I was already cooking for everyone on campus. During a Spring break trip in Florida I did some sensational grilling. On of my friends’ shouted, “Hey dude, you should be on the Food Network with Emeril!” This kind of stuck in my head and back at campus it was brought up again. We thought it would be cool to put a cooking show together with some friends who were film majors and to do student related themes such as how to cook with a budget or cooking for a date -cooking for the hook-up. We did segments on tailgating, barbecues, and blind date cooking. We visited local markets to teach people how to shop for food and actually received some funding from the University and New Haven because we were promoting the region and its agriculture.
CA: What were the initial reactions and who was your audience?
DL: I actually became a local celebrity, with bank tellers and supermarket shoppers walking up to me with questions about cooking. On campus, many people thought initially it was weird, but eventually everyone came around when they saw the show was taking off regionally and was a fun-filled project, this in conjunction with the local papers writing about the show, gave it clout.
CA: Speaking of newspapers how did the article by Amanda Hesser in the New York Times come to fruition?
DL: Amanda Hesser came to the college to do a lecture. Students told her about the cooking show. She decided to write a nationally focused piece on food served at universities across the country focusing on the change of eating habits thanks to the Food Network. She came back to Yale with a photographer and wrote about my unique cooking show. The rest is history.
CA: Which was?
DL:Publishers calling to do a cookbook. I even received a call from various TV show producers (Letterman, Jay Leno, CBS and the Today Show-none however followed through). After days of meeting with publishers and literary agents, I settled with Hyperion Books to do Young and Hungry. Then Bob Tuschman, head of programming of the Food Network approached me to do a show. It took one year to develop the concept and plenty of pressure.
CA:Besides many personal appearances, I see you are involved with menu planning for Delta Airlines?
DL: Once you are on the Food Network, offers come in from various angles. I do a light cold menu for Delta Airlines which one could call self-substantial. I also do spoke person work for Amstel Light Beer. In addition I do private chef catering for corporations.
CA: Explain the process of creating new recipes for your new cookbook?
DL: I keep it simple by cooking out of a small apartment, which makes it possible for people at home. I make a bunch of dishes and then narrow it down to the best. I then balance them out and have my friends taste them before I officially place them in the book.
CA:Since living in New York, what are your favorite restaurants?
DL: I love going to the Russian Vodka Room. They have great smoked fish dishes. I enjoy eating tapas, which are made to perfection at Mario Batali’s new dig Casa Mono. I like going to the many French bistros across the city to enjoy simple French country style food. Today I have just become a fan of this place (Trattoria L’incontro). This is some great food.
CA:What are your favorite ingredients to cook with?
DL: Supermarket friendly ingredients. If they don’t have it, I will not cook it.
CA: What are your future plans?
DL: I will spend the next few months working on another cookbook. In between I will be doing some food and wine festivals and events and then start taping some new series for the Food Network. As an evening of great conversation, food and spirits winds down. It is fair to conclude that Dave Lieberman’s quick entry into the fast lane of culinary stardom is a simple mathematical combination of luck, talent, chemistry and genuine charm. Observing him throughout the evening, it is apparent he is still amazed as well confused about his overnight success. His down to earth personality makes him immediately likeable, which in succession will keep him on an even keel for the bumpy road ahead. As a talented cook he is inspiring young people across the nation to trade a keg party for a culinary cook-off with friends. We certainly applaud him for that. If you have ever been to a keg party, you will certainly understand why. We wish Dave much success as he continues to embark on the wild ride of culinary world.
Check out Dave’s websites: www.Davidcooks.net www.Foodnetwork.com |
