Chef Gilbert has over 43 years of culinary and foodservice experience. After graduating from the Culinary Institute of America, he pursued progressive roles in culinary leadership positions within the Hotel industry.
He was an Executive Chef for four and five start operators and then transitioned to be an advisory chef with LJ Minor’s / Nestle for 12 years.
For the past 21 years, Chef Gilbert has excelled as a culinary and product development chef for Custom Culinary® and Griffith Foods.
FAVORITE PRODUCTS
0117 - Custom Culinary® Master's Touch® Chicken Base
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0357 - Custom Culinary® Master's Touch® Beef Base
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9667 - Custom Culinary® Ready-To-Use Frozen Latin-Style Citrus Chili Sauce
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9682 - True Foundations® Ready-To-Use Frozen Coconut Curry Sauce
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9681 - True Foundations® Ready-To-Use Frozen Tikka Masala Sauce
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Dish It Out: Chef Gilbert Q&A
YEARS IN FOODSERVICE INDUSTRY:
43
WHEN DID YOU KNOW YOU WERE GOING TO BECOME A CHEF?
As a teenager I worked in a few small local restaurants and learned quickly that I enjoyed foodservice and was encouraged to further my education at CIA.
WHAT'S THE BEST ADVICE YOU HAVE EVER RECEIVED?
Take the time to learn and understand your craft and always keep an open mind to respect and learn new techniques, cuisines, and trends.
IMAGINE YOU COULD HAVE DINNER WITH ANY THREE PEOPLE, LIVING OR DEAD, WHO WOULD YOU PICK AND WHY?
I extensively studied Chef Agustus Escoffier's Le Guide Culinare book in school, and it would be facinating to watch him in his kitchens and have a dinner with him. While I was pursuing my degree, Chef Andre Soltner was at his prime at Lutece in New York City. He is another amazing chef that was held as a gold standard in our industry. Lastly, my great grandmother Lemontange. Although I was young at the time, I remember going to her home and there was always the wonderful aroma of a homemade soup on the stove.
MEMBERSHIPS:
WACS, World Chefs ACF, American Culinary Federation, The Honorable Order of the Golden Toque
RECOGNITION:
AAC, Academy of Chefs, Honor Society of the American Culinary Federation
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