NECI Graduate and New York Executive Chef Manuel Trevino One of 16 Hot New Chefs to Be Featured On Bravo’s “Top Chef:Chicago” Premiering March 12 |
Business Wire (press release) - San Francisco,CA,USA - New England Culinary Institute (NECI) graduate Manuel Trevino’s star is rising and he is making a name for himself in the highly competitive world of culinary arts. Trevino – an executive chef at Dos Caminos in New York City – was chosen from thousands of other U.S. chefs to be one of 16 “chef’testants” in Bravo’s “Top Chef: Chicago” show that will premier March 12 at 10 p.m. ET/PT.
The highly anticipated fourth season of the Emmy Award-nominated number one food show on cable features a diverse wealth of talent and skills from rising young chefs from coast to coast (www.BravoTV.com). The 16 “chef’testants” are not only ready to sharpen their knives and “let the flames begin”; they are poised to compete for their shot at culinary stardom and the chance to earn the prestigious title of “Top Chef”, along with a bevy of other exciting prizes, including a whopping $100,000 in seed money to help open a restaurant.
Trevino, 33, hails from Laredo, Texas and brings authentic Mexican fare to Dos Caminos in the heart of Midtown in New York City. “I was extremely elated to be chosen for the show — it’s the chance of a lifetime,” he says. Growing up on the border of Laredo, Texas and influenced by his Mexican heritage, Trevino began cooking at an early age and has never stopped. “I’ve always had a passion for cooking and knew I wanted to be a chef from the time I was 12,” he recalls. “I started cooking at age four, and by seven years old I was cooking on a wood-fire grill. A grill was always involved and the wonders that came from it.”
Classically trained at NECI with a background in French, Italian and Mexican cooking, he describes his cooking style as being traditional, and his philosophy as being one of cooking seasonally and locally. “It’s fun to create new and exciting recipes, particularly those that are modern interpretations of classics,” he explains. Trevino moved up the ranks from Garde Manager to Tourant at New York’s Le Cirque 2000 and then worked with executive chef Mario Batali at Babbo Restaurant, where he quickly rose to Sous Chef. “New York City is the center of the world when it comes to food because it has the best of everything,” he observes.
The show “chef’testants” will be skewered down week by week as they compete to out-flavor, out-cook and out-do their competition. Each episode holds two challenges for the chefs: 1) A quick-fire test of their basic abilities, and 2) A more involved elimination challenge, designed to test the versatility and inventiveness of the chefs as they take on unique culinary trials.
The show will challenge the chefs to not only test their skills in the kitchen, but also uncover if they have the customer service, management, and teamwork skills required of a top chef. The competing chefs live and breathe the high-pressure lifestyle that comes with being a master chef, and each week someone is asked to “pack up their knives” and go home.
NECI prepared Trevino well to take on the cooking and the business side of the competitive, pressure-filled atmosphere of world-class cookery. “NECI did more than prepare me to cook; it prepared me for life. That’s because they teach you to produce real food for real people. Almost everything we made was served to a paid customer in one way, shape or form,” says Trevino, who also holds a B.A. in Business Administration from St. Mary’s University of San Antonio, Texas. “It takes a lot of blood, sweat and tears to become a great chef. NECI gave me a realistic snapshot of what to expect — they really give you the tools you need for the trade.”
The winning chef will earn the title of “Top Chef” and receive $100,000 in seed money to help open a restaurant, furnished by the makers of Glad family of products. They’ll also win a gourmet dream vacation in the French Alps and be featured in Food & Wine magazine and at the Annual Food & Wine Classic in Aspen.
NECI is one of the top three culinary schools in the U.S., serving more than 500 students from across the country in a variety of culinary programs. Founded in 1980, NECI has grown from one academic program to seven programs and from one teaching restaurant to several.
The highly anticipated fourth season of the Emmy Award-nominated number one food show on cable features a diverse wealth of talent and skills from rising young chefs from coast to coast (www.BravoTV.com). The 16 “chef’testants” are not only ready to sharpen their knives and “let the flames begin”; they are poised to compete for their shot at culinary stardom and the chance to earn the prestigious title of “Top Chef”, along with a bevy of other exciting prizes, including a whopping $100,000 in seed money to help open a restaurant.
Trevino, 33, hails from Laredo, Texas and brings authentic Mexican fare to Dos Caminos in the heart of Midtown in New York City. “I was extremely elated to be chosen for the show — it’s the chance of a lifetime,” he says. Growing up on the border of Laredo, Texas and influenced by his Mexican heritage, Trevino began cooking at an early age and has never stopped. “I’ve always had a passion for cooking and knew I wanted to be a chef from the time I was 12,” he recalls. “I started cooking at age four, and by seven years old I was cooking on a wood-fire grill. A grill was always involved and the wonders that came from it.”
Classically trained at NECI with a background in French, Italian and Mexican cooking, he describes his cooking style as being traditional, and his philosophy as being one of cooking seasonally and locally. “It’s fun to create new and exciting recipes, particularly those that are modern interpretations of classics,” he explains. Trevino moved up the ranks from Garde Manager to Tourant at New York’s Le Cirque 2000 and then worked with executive chef Mario Batali at Babbo Restaurant, where he quickly rose to Sous Chef. “New York City is the center of the world when it comes to food because it has the best of everything,” he observes.
The show “chef’testants” will be skewered down week by week as they compete to out-flavor, out-cook and out-do their competition. Each episode holds two challenges for the chefs: 1) A quick-fire test of their basic abilities, and 2) A more involved elimination challenge, designed to test the versatility and inventiveness of the chefs as they take on unique culinary trials.
The show will challenge the chefs to not only test their skills in the kitchen, but also uncover if they have the customer service, management, and teamwork skills required of a top chef. The competing chefs live and breathe the high-pressure lifestyle that comes with being a master chef, and each week someone is asked to “pack up their knives” and go home.
NECI prepared Trevino well to take on the cooking and the business side of the competitive, pressure-filled atmosphere of world-class cookery. “NECI did more than prepare me to cook; it prepared me for life. That’s because they teach you to produce real food for real people. Almost everything we made was served to a paid customer in one way, shape or form,” says Trevino, who also holds a B.A. in Business Administration from St. Mary’s University of San Antonio, Texas. “It takes a lot of blood, sweat and tears to become a great chef. NECI gave me a realistic snapshot of what to expect — they really give you the tools you need for the trade.”
The winning chef will earn the title of “Top Chef” and receive $100,000 in seed money to help open a restaurant, furnished by the makers of Glad family of products. They’ll also win a gourmet dream vacation in the French Alps and be featured in Food & Wine magazine and at the Annual Food & Wine Classic in Aspen.
NECI is one of the top three culinary schools in the U.S., serving more than 500 students from across the country in a variety of culinary programs. Founded in 1980, NECI has grown from one academic program to seven programs and from one teaching restaurant to several.
Categories : Top Chef
Posted 3/7/2008 09:03:00 AM | Permalink
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