Nowadays, Chef Rachel Bindel is happily busy at Gravitas in Washington, D.C.—not surprising, since she loved to cook and eat food with her family as a child. She loved it so much, in fact, that she attended the Culinary Institute of America and has been professionally cooking ever since. After being with the 101 Hospitality for Group for nearly two years, she was thrilled to become the chef de cuisine at Gravitas.
Chatting with Chef Rachel
She’s taken time out of her schedule today to talk to us about her philosophy of creating a dish and the ingredients she loves (which includes, but are definitely not limited to, petite mixed carrots!).
“When creating a dish,” Chef Rachel tells us, “I usually design all the components first. I then put all the pieces in front of me and start to build the plate from there. The last step is usually deciding which microgreens and garnishes would taste and look the best.”
A Focus on Salads
When making her salads, which were inspired by Michel Bras’ Gargouillou and are ever evolving, she considers petite mixed carrots a staple. Why? Because of their “fantastic flavor” and how “the guests go nuts over how cute they are.”
Currently, the Gravitas salad features the following amazingly mouthwatering ingredients:
Fava Bean-Stuffed Dolma
Petite Mixed Carrot
Petite Cherry Bomb Radish
Shaved Carrots Dressed in a White Wine Vinaigrette
Shaved Squash
Zucchini Blossom
Aerated Herb Goat Cheese
Pickled Mustard Seeds
Asparagus Tips
Broccoli Florets
Beet Gel
Pea Puree
Roasted Pepper Relish
Hibiscus Leaf
Oxalis
Viola
Nasturtium
Basil Oil
Doesn’t that list make you want to take a bite—or two or ten of them—of this luscious-sounding salad?
Other Favorite Ingredients
Rachel also appreciates just about anything that involves pork: “charcuterie, BBQ, roasts, sausages, bacon, chicharrones. There is so much flavor that can be derived from different cuts of pork, so it’s one of my favorite foods.” Other favorites include “dill, basil, and fennel” with Rachel sharing how “I love how much of a punch these ingredients can add to a dish.”
Closing Comments
When asked what is currently making her feel proud and excited, she definitely knew her answer: “Working in an environment where I am constantly trying to evolve and create on the level that a 1-Michelin star restaurant ought,” Rachel says, is “exciting and challenging.”
And now, here’s a closing comment from The Chef’s Garden: Thank you so much, Rachel, for sharing your time and expertise with us!