Ariane Duarte

Expert Interview: Ariane Duarte

Chef

What were your favorite foods growing up?
I loved macaroni, home-made pizzas, and zepoles.

When did you decide you wanted to be a chef?
I was always helping out in the kitchen starting at a very young age, but I think I decided I wanted to be a chef when I was about 10. I just remember watching Julia Childs on TV and knowing that it was for me.

Where and when did your career in food begin?
When I was 14 I worked for The Sweetie Pie. It was based out of a woman's house. I made apple pies and dumplings and then she sold them to stores.

If you didn't become a chef, what would you be?
Honestly, there was never another option in my mind. I have always wanted to be a chef.

If you had two words to describe your Top Chef experience, what would they be?
IN TENSE

How would you describe your cuisine?
Very clean, seasonal, simple, and delicious.

What influences your cooking style and particularly the menu at your restaurant?
I have an extremely seasonal cooking style and I like to use the freshest ingredients. My menu is influenced and based on any ingredients that are in season at the time.

What are your favorite culinary weapons in the kitchen?
Spice grinder, Berr-mixer (the hand-held one)

What is your favorite secret ingredient?
I could tell you but then I would have to kill you.

What is the one rule or value you try to instill in all of your staff?
Don't be sorry, just be careful.

What qualities do you look for when hiring cooks for your restaurant?
Ambition and eagerness. I like my staff to be willing to jump in and get started right away.

If I'm trying to watch my weight and I'm eating at your restaurant, what am I ordering to eat?
The organic baby arugula salad and my signature seared scallops and mushroom ragout dish. I actually had a customer who at that for lunch every day and wound up losing 100 lbs!

What was your worst restaurant disaster?
Once we had live eels delivered to the restaurant. They somehow wound up escaping from the box and were wiggling and squirming around all over the place! One actually made it to the stairs and was trying to wiggle its way up. It was terrible.

What is your least favorite food?
Rare meat. Ew.

What is your beverage of choice?
Nonalcoholic: Kambucha energy drink.
Alcoholic: Grey Goose vodka and lemon, a skinny girl martini!

What are some recent dining and culinary trends you have been observing?
We actually just foamed for the first time.

When you are not eating at your own restaurant, where are you eating?
At any of my other friends restaurants or at home with my family.

Which foreign country inspires your style most?
I couldn't pick just one country. With my style of cooking I pull techniques, ingredients, and tastes from all over the globe.

What do you make for your kids?
My kids will come to the restaurant and order off the menu.

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Expert Profile

Chef Ariane Duarte's love for cooking began as she was growing up, watching her grandmother cook the family dinners. She realized she needed to get an education to hone her skills and she applied and was accepted to the Culinary Institute of America in Hyde Park, New York. After two years of studies, she was hired as a sous chef at the Highlawn Pavilion in West Orange. Two years later and a brief stint with a major NYC catering firm, she accepted a line cook position at The Terrace. After three years at the Terrace, she found a position as the lead grill cook at Dallas' prestigious Star Canyon. It was here where she also met her husband, Michael, with whom she moved to Chicago to cook in his family's restaurant. While in Chicago she broadened her culinary knowledge by taking a position at Trio. Ariane was also fortunate enough to come upon a job as an assistant for one of Charlie Trotter's cookbooks. It was time for her to come back home, and she immediately found a position in the film industry cooking for the stars. After a year of twilight cooking, she accepted the position as opening chef de cuisine for Vine. Within eight months she was given the title of Executive Chef. Ariane commanded this kitchen of one of New York City's most desirable restaurants for five years. During the same time, Ariane was also running her own catering company, CulinAriane, in New Jersey with her husband. When Vine closed its doors, Ariane and Michael opened their own restaurant. Two months after opening in February 2006, CulinAriane received a four star rating from the Star Ledger and one month later received a "very good" rating from the New York Times. Presented with the opportunity to be on Top Chef Season 5, Ariane jumped at the chance. With appearances on the Today Show, Iron Chef and the Tyra Banks show she has not stopped. Now after three years, CulinAriane, with Ariane at its stoves, continues to excel as one of New Jersey's best restaurants.