About Chef Kevin Warren
Chef Kevin Warren is currently featured in Ebony magazine and has recently catered for the Emmy award winning NBC’s The Voice Tailgate. He’s appeared in episodes of America’s Test Kitchen on PBS. As a Test Cook for ATK Cook’s Illustrated magazine in Boston, he was frequently filmed working in the kitchen for the 2011 season’s shows.
Before launching his private chef, cooking classes and catering service he assisted in the opening of Little Fork Restaurant, Hollywood, and also served as Executive Chef for the development and opening months of Daddy O’s Restaurant San Francisco.
I started cooking at a very young age. My mother and grandmother taught me how to season meat, prep and cut veggies for meals, and they talked to me about how things should taste, and what to look for in flavoring dishes.
Very early in my childhood my mother noticed how I would watch food intensely. She and my aunt would laugh at the way I would stare down a plate of food. They said I would “devour it with my eyes.” I like to think of that as the beginning of discovering my palate. Even though then I didn’t know what I was doing consciously, my instinct was kicking in.
My style of cooking is based in simplicity of ingredients and layers of flavors.
Everything that I know comes together in a dish, no matter what that dish is. I grew up with Creole and soul food, but when I develop recipes now, I apply techniques that I’ve learned from studying other cuisines: I use Indian spicing techniques in my Red Beans and Rice; I use Creole techniques when making a Thai dish; I apply Mayan techniques when I make soup. Because technique is technique—it’s about what you are doing to make the flavors stand out in a dish—it doesn’t necessarily have to do with a specific cuisine or geography.