Top Chef Season Six Interview: Chef Preeti Mistry
The next season of Top Chef may just be a little greener when it premieres on August 19 as Chef Preeti Mistry brings a sustainable approach along with her knives
Chef Preeti Mistry runs Charlie’s Café at Google in her job as an Executive Chef for Bon Appétit Management Company. An average day on her job includes 2000 made-from-scratch, seasonal, farm-fresh meals. Both Google and Bon Appetit have made a strong commitment to local farm-sourced ingredients as well as sustainable practices in the kitchen. Will Chef Preeti be able to bring the green to Top Chef Season Six? We ask her in this Eat. Drink. Better. interview.
EDB: 1. As your bio on the Bon Apeiti site quotes you, “… my commitment to how I source my ingredients and more importantly why has been reinforced in such a way that I don’t think I could cook any other way.” Were local sourcing and a sustainable approach available to you in the Top Chef competition, and if not, how did you adjust to the change and not being able to source ingredients?
Chef Preeti: Honestly, it was quite difficult because we are essentially given the ingredients we are given, and one does not have a choice if the ingredients are part of the challenge. Furthermore, when allowed to purchase our own ingredients there was not an option of where to source them from. I adjusted by focusing on what looked good and healthy. Not much grows in a dessert so at the end of the day you look at what products do not seem like they have traveled too far or been sitting around for too long.
Interview continues after the jump.
