Q&A with Chef David LeFevre
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Q&A with Chef David LeFevre

Posted on September 04, 2014

We're thrilled to feature recipes, tips and inspiration from 4 amazing and talented real-life chefs in our Dream Restaurant themed box this month! Over the next few weeks, we'll share a peek inside the lives of Chef David LeFevre (MB Post, Los Angeles), Chefs Mary Sue Milliken & Susan Feniger (Border Grill, Los Angeles), and Chef Christina Tosi (Momofuku Milk Bar, New York City) on our blog.   

First up, Chef David LeFevre. Learn what inspired Chef David (seen below with our Kitchen Kids at his restaurant, MB Post) to become a chef, the key to his successes, advice to aspiring young chefs, and more in this delicious Q&A! 

On becoming a chef:

Q: Did you always want to be a chef? 

A: Yes, ever since I was in Middle School!

Q: What inspired you to become a chef?

A: My Mother and her abilities.

On working in a restaurant:

Q: What is the hardest thing about working in a restaurant? 

A: You are working when everyone else is celebrating.

Q: What is the key to success in your restaurant?

A: Humility and making sure our restaurant represents Soulful, artisanal, and handcrafted items.

Advice to young chefs: 

Q: What advice would you share with aspiring young chefs?

A: Taste, taste, taste.  Dine, dine, dine. You have to develop your palate by tasting all the food you prepare WHILE you prepare it, and you have to be an experienced great diner to understand how to create great dining experiences.

Raddish is a cooking club for kids! Created with a mission of bringing families together in the kitchen and at the table, our monthly thematic cooking kits take the guesswork out of cooking with kids while creating delicious kitchen memories along the way. Raddish is designed by a team of educators and chefs who believe the kitchen classroom is the tastiest place to learn. Join our membership today!

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