I'm excited to announce that Jordan Frosolone is the new chef at August in the West Village. Bringing great experience from his Chef de Cuisine position at Hearth, Chef Jordan also has a breadth of knowledge from fantastic Chicago kitchens (Blackbird, Coco Pazzo, and Nomi). It's great to have him on board at August and to celebrate his arrival at August, we interviewed him about all things food.Â
How did you start cooking?
JF: I started out in school for music. I spent two years there and was leaning more towards education than performing. I took a job at a kitchen in Chicago, because that was another interest that I had. Immediately I knew that it was a good fit. That was at Coco Pazzo in 1998.
What is your favorite thing to cook?
JF: I don't have a favorite. I just like food in general. I think fish is a really elegant, beautiful creature, so I like to play around with seafood.
Do you have favorite spring ingredients?
JF: Spring is an exciting time in general. We're coming out of the dormant season. On the East Coast we really see a change of the season and the energy. Food is so much more vibrant in spring. I love asparagus, fava beans, peas, spring onions.
What's an ideal meal for you?
JF: Something straightforward and simple. I love to go out, and have a dining experience, but that craving is much fewer and far between.
It would be something simple: a huge salad with a simple piece of meat or a simply roasted fish. Or it could be a great ethnic restaurant that is the antithesis of what I surround myself with all day.
Would you be willing to share a kitchen tip?
JF: Keep a lot of tasting spoons and clean towels on hand.
What's your cooking style?
JF: Straightforward, clean, focused, and balanced. I want it to be evident what you're eating, and all your senses are engaged.
Do you cook differently at home?
JF: It might be one or two pot dishes, something simple. But it's similar to being in a restaurant in that I'll prep in the morning and that way if we have people over it's simple to finish the dishes.
Become a fan of August's Facebook page and make your reservation tonight!