Portrait of a Chef

Lars Kronmark

PORTRAIT OF A CHEF

by KATHRYN O’MALLEY

Despite straddling two challenging worlds as chef and teacher, Lars Kronmark has proven adept at handling both. In August of 1995, he was selected from among the finest culinary educators in the United States to open the Culinary Institute of America at Greystone. Since then, he has spearheaded new programs for industry professionals; contributed annually to the Worlds for Flavors International Conference and

Festival; traveled extensively for international education projects; and, of course, continued to make exceptional food.

As a teacher, Chef Kronmark may be used to asking questions—but today the tables are turned as our previously featured chef, Justin Brunson, quizzes him on his evolving career, favorite food towns, the country’s greatest chefs and more.

from the beginning of your career to the present, what would you say has changed most about working in a kitchen?

I think the technology, for sure. In the past, I must have made a thousand things the hard way. Certain things were done simply because that’s how it always was. But today there are a lot of tools and resources available to make things a little bit easier.

who do you consider to be the top 5 chefs in america?

It seems hard to give five names when we are so saturated with great chefs in an era of amazing food. I believe there are talented chefs in every state, many of whom never get the exposure they deserve. Go find them!

what are your favorite new food towns in america?

I kind of love southern Mississippi, New Orleans and Memphis.

what is your earliest food memory?

My dad was a hunter back in Denmark, and my mum cooked pheasant in a sauce made with mushrooms, bacon and red currants. It was to die for.

what will be served at your last meal?

Coastal Italian seafood like mussels, clams and raw tuna, with tons of lemon juice, olive oil and garlic. I’d eat it wearing nothing more than my swim pants, and a glass of cold white wine from the north of Venice in my hand.