TMG is excited to bring you our exclusive interview with Michael Patlazhan, the “mad scientist” of the culinary arts, a premier chef in New York City, and a true patron of beauty and detail.
Michael operates a pop-up restaurant in Bushwick:
AP Cafe will open for dinner service Thursday, Friday and Saturday nights from 6:30 PM to 11:00 PM
Both Reservations and Walk-ins taken
A la carte menu (seasonal changes)
For reservations, please email: firstname.lastname@example.orgAP Cafe 420 Troutman St Brooklyn, NY 11237 (347) 404-6147
OUR EXCLUSIVE INTERVIEW WITH MICHAEL PATLAZHAN
How did you get your start?
I was working in finance, and one day I woke up with the urge to start cooking (I had never really been interested before). After getting as far as I could on my own, I studied at the French Culinary Institute in Manhattan, and eventually started doing private catering and supper clubs around the city.
Where do you get your inspiration?
From everything around me. I am originally from Moscow but grew up in Brooklyn, NY, so I draw from my experiences in various cultures. I try to bridge different tastes to create innovative and exciting new dishes.
How are your creations different from other chefs?
Just as aroma is important to the way we taste food, I believe the visual appeal is just as important to the experience. I put in extra effort when preparing dishes to make sure that my food is not only delicious but also aesthetically pleasing, sometimes going so far as to pull out my tweezers when I want to fine-tune (my sous chef sometimes gets annoyed when I get spend too long with my tweezers making a dish perfect!).
How much work do you put into your craft?
I usually wake up early to get to the markets to get first pick of the finest, locally-grown ingredients and then spend a few hours preparing before heading to a venue or restaurant. I spend the majority of my time cooking, preparing, and plating at the venue, and my day typically ends into the next morning cleaning and preparing for the next day. It’s a grind everyday, I commute from south Brooklyn, and I often don’t get much sleep. But pursuing my dream makes it all worth it!
Can you describe an experience you’ve had when you worked hard but it paid off?
I have often shied away from the spotlight, preferring my quiet spot in the kitchen working on my dishes. However, after some prodding from friends and family, I put together an audition video for Top Chef, filming and editing until 4:00 AM at times with my good friend and muse, Dan Mathews. Amazingly, I was selected for the show (Season 12 based in Boston, MA), and the experience, while unnerving at times, was incredibly rewarding.
What awards or press have you received for your art?
Contestant on Top Chef, Season 12 – Boston
“Experience The Palette, Before The Taste” feature on YouTube
Where can we experience your creations?
I operate a pop-up restaurant in Bushwick at AP Cafe (open Thursday, Friday, and Saturday nights). I also do private catering and special event work, and I’m looking to do special interactive multimedia events with TurnStyle Music Group this summer.
Big thanks to Michael for the interview and showcasing his elegant creations! Check him out and contact him through the links below!