Veteran Chefs Keeping It Fresh: Matthew Karp of Plates in Larchmont

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Matthew Karp

Restaurant: Plates in Larchmont

Born: Jan. 14, 1970, New York City

Grew up: Scarsdale

Culinary School: Cordon Bleu, Paris; master’s in cuisine and pastry

Experience: Before opening Plates, he worked as a sous chef and saucier at the four-star Bouley restaurant in New York City and managed the fish station of Ristorante Sadler (a Michelin one-star  restaurant in Milan, Italy).

Cooking style or philosophy: Lately I’m calling it “farm-to-fun inspired gastro-pub” — turning the best, freshest ingredients into inspired everyday food and special occasion fare. I’m about great flavor, great ingredients and great technique all cross-bred with many genres and ethnicities.

Why we chose him: Karp never stops innovating and changing with the times, but he keeps true to one guiding principle: that food should look beautiful and taste great. His always is both.

How he keeps it fresh: I take advantage of the proximity of the greatest food city in the world and all it offers.  I’m taking food destination excursions weekly, and drawing inspiration from the creativity of the $25 and under chefs and the creative food happenings.  I am inspired by great chefs who deliver great food integrity — and wrap that around my Bouley, Boulud and my Cordon Bleu roots.  Plus, I constantly tap into my food writer friends and even chill with the Food Network.

Advice for the new chefs: To thine own self be true but know your audience.  Keep your eye on the fall of Haute Cuisine and the rise of proletariat cooking!  Always seek out the best ingredients — they are out there.

Chris Serico contributed. Photo by Rory Glaeseman/TJN.

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About Author

Liz Johnson is content strategist for The Journal News and lohud.com, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.

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