COCHON555 2018

Catch up on last year's Cochon555 2017 which we were proud media sponsors of

For the second year in a row, Athleisure Mag is honored to have been the media sponsors of Cochon555 when it arrived in NYC earlier this month! This fun competition pairs 5 chefs x 5 heritage pig farmers x 5 wineries/cocktails to create a series of dishes for attendees to enjoy.
In addition to NYC, there are a number of other cities to participate and when the chef is crowned, they represent their city in the ultimate showdown!

We chatted with one of the participating chefs, Chef Fabian Gallardo of La Esquina. We wanted to know why he participated this year, the importance of Cochon555 and of course to get the scoop on his eateries.

ATHLEISURE MAG: What are some of your favorite things about this competitive event?

CHEF FABIAN GALLARDO: I like that it helps farmers promote their amazing product.

AM: Do you regularly compete in food competitions?

CFG: Yes, Dan's Montaco, Cochon555, LA Food and Wine - that's not a competition event, but it's a lot of fun.

AM: For Cochon555, how did you decide what to prepare and what strategy goes into making these selections for New Pork City?

CFG: I utilize as much as I could to use all of the pork. I like to bring the pork's natural flavors.

AM: How important are competitive events such as Cochon555 and accompanying charities such as Piggy Bank for the culinary community and heritage breed pigs?

CFG: It's really important because as chefs, we can be ambassadors and promoters of heritage breed pigs. Great quality translates on a great final product.

AM: Do you have any personal messages about sourcing foods and products responsibly?

CFG: If you source the food from the farmer or breeder, they will help you out by giving you tips on what is becoming on season or what is on point at their farms.

AM: What inspired you to become a chef?

CFG: I like to learn about different cultures through their food.

AM: We've seen La Esquina's numerous locations as we're always looking for great places to get a taco! Are there any off-menu secrets our readers would love to know about?

CFG: We keep some specials at the brasserie, but the one that you should get off the menu is the Cochinita Pibil.

AM: What was the inspiration behind creating La Esquina and should we keep our eye open for additional locations?

CFG: The inspiration behind La Esquina was Urban Mexican Street Food. Whilst Mexico is very often associated with beautiful beaches, stunning views of paradise and tropical vibes, there is
that other side of Mexico, the grungy rock and roll Mexico City. No sombreros or gabanes here! Just pure leather and electric guitar, but with a Mexican twist. La Esquina has opened up two
new locations in just under a year and a half and there's no stopping us. Stay tuned!

But I think that Chicago is one of the greatest cities in the world. We have world class museums, the lakefront is spectacular and we live across the street from one of the greatest beaches that you could ask for – 6 months a year and then food! We own a handful of restaurants there.

“Our flagship location is made up of several different restaurants. Our famous store front is a Mexico City style taqueria, we have a sit down Cafe and the secret ;-) underground brasserie.”

— CHEF FABIAN GALLARDO

AM: What is the difference between the Flagship and the Taquerias?

CFG: Our flagship location is actually made up of several different restaurants. Our famous storefront is a Mexico City style taqueria, we have a sit down Cafe and the secret ;-) underground brasserie. The Taquerias around the city are outposts of our famous storefront. Midtown, Upper East Side and Brooklyn have a lot of the same delicious food; tacos, quesadillas, tortas and basic sides, but they have a more causal atmosphere, and they also have drink specials! The Cafe is the comfortable in between which contains a couple of more additions to the menu. The Brasserie is strictly fine dining, with a rustic and cozy feel. While it contains some of the items on the taqueria menu, there are slight alterations adding an extra touch to our most well known recipes. You are just going to have to try them all!

AM: What are some of your favorite things to eat and drink personally?

CFG: Tacos obviously! I love French food, Italian food, Thai food and Alta California Cuisine.

AM: Do you listen to music when cooking and hosting? What are some of your favorites on your playlist?

CFG: Yes! When I am prepping food, I enjoy listening to Sigur Ros and Bob Marley. While I entertain it's Rock & Roll, 60's, 70's and 80's.

AM: Who are some of the chefs and restaurant that have inspired you?

CFG: Chef Walter Manzke, he is my mentor. He gave me the opportunity to run one of his restaurants and I learned a lot from him. He will always push you to be better every day. Restaurants that inspired me are Republique, Carlos Salgado's Taco Maria (any Taco Lover
should go there), Rays Garcia's Broken Spanish and Jesse Gomez and Jose Acevedo's Mercado, Jeremy's Fox Rustic Canyon. There are some more, but I will list two pages haha.

AM: How do you give of your time? Do you have charities/philanthropies that you participate in?

CFG: We like to give back to the community and we try to do one or two charity events per month. On Feb 10th, we will be at Our Town's Art of Food at Sotheby's.

Read more from the Feb Issue and see Cochon555 2018 in mag.

COCHON555

We Chatted with Chef Chris Szyjka as he had recently joined to participate in legendary cooking classic, Cochon555. 

When we entered Cochon555, New Porc City 2017, we were instantly swept away into fierce competition for whole pig cooking. Brooklyn, New York marked the first stop for this multi-city battle, where the ultimate champions will be crowned in the Grand Cochon in Chicago later this year. 

Cochon555 is an intense event for top chefs to celebrate heritage pigs one bite at a time. Created in 2008 as a response for a lack of educating of heritage breed pigs, this ‘nose-to-tail’ competition is dedicated to supporting family farmers and educate chefs and diners about the agricultural importance of utilizing Old-World livestock. Mom and Pop, farm-to-table, BBQ and Michelin Star restaurants are all worked with and share one core value: they source products responsibly. 

The Sunday afternoon event was an epic culinary experience featuring heritage breed pork dishes of all kinds with chef-crafted tastings, along with 40+ types of boutique wines, craft cocktails and artisanal brews. On its eighth year, the Cochon555 US Tour is aligned with modern day good food movement – notable chefs, barrier breaking women and men, artist-like butchers, spirited bartenders and brazen pastry talent. Together the ticketed educational event showcases are enjoyed and shared, building a space for safer, honest food. A portion of all sales benefit The Piggy Bank Charity, helps family farmers with a foundation to gift heritage breed pigs in exchange for business plans. It supports existing farmers requiring genetics to diversify bloodlines or rebuild herds as a result of disease or natural disaster.

The inaugural NYC event, New Porc City featured five chef entrants: Chris Szyjka, Chefs Club By Food & Wine (Heritage Foods USA Old Spot pig); Nicole Gajadhar, Saxon & Parole (with Spring House Farm Large Black pig); Ryan Bartlow, Quality Eats (with Dogpatch Farm Mulefoot pig); Greg Baxtrom, Olmsted (with Autumn's Harvest Farms Berkshire pig); Aaron Hoskins, Birds & Bubbles (with The Piggery Mulesoft pig). Indeed, Chef Chris rendered valiant efforts. Chef Nicole from Saxon and Parole took the NYC prize and moved closer to victory. Each made narratives and tasty preparations that enticed and captured our senses. 

In our upcoming feature, see Chef Chris preparing the final touches to his menu. Chef Nicole Gajadhar’s full menu and winning feast (with piggy banks, festive carnival tents, flying cotton candy pigs bearing her name and all). Also we have a glimpse of Chef Ryan Bartlow with ‘Quality Cochon’ coat, bringing out a full deli-style creation in all of its glory. We have a moment from the Punch Kings challenge, where Bryan Schneider, from Quality Eats dropped inherently award-winning cocktails, served in shiny gold trophies and find Kool Keith enjoying judging festivities. We see the Somm Smackdown and winner Nicole Hakli from ACME taking the win and DJ Lord from Public Enemy scratching some beats on the 1's and 2's. Our set ends with a dramatic frame of a whole heritage pig being artfully butchered and auctioned for charitable causes by Erika Nakamura and Jocelyn Guest from White Gold Butchers, and a nod toward Williamsburg’s Weylin Hall glorious ceiling, constantly delighting us all evening. 

Read more from the Feb issue as well as the full Cochon555 in mag feature.
 

POPPING IN WITH CHEFS CLUB CHEF CHRIS SZYJKA

ATHLEISURE MAG: Chef Chris Szyjka realized his love for cooking at a young age, while preparing meals for his family with his grandmother on their farm in northern Illinois. His professional career started at the age of 18, working as an Extern at the famed Charlie Trotter’s in Chicago. Looking to expand his culinary knowledge, Chris moved to Miami to attend culinary school at Le Cordon Bleu. There, he worked at the Biltmore Hotel, as the Chef de Partie for 4 years. Chris later met chef Didier Elena, a right hand to Alain Ducasse for over 20 years, at Tosca Miami and was offered a position in Aspen to help run Chefs Club in the St. Regis Hotel, and later moved to New York to open the brand’s second location. As Executive Sous Chef at Chefs Club New York, Chris has the unique opportunity to work with some of the world’s best chefs through a rotating visiting chef program, and exposes diners to signature dishes from top chefs through the restaurant’s nightly menu. In his spare time, Chris enjoys touring local New York farms and hunting in Connecticut.

What drew you to participate in COCHON555 TOUR? 

CHRIS SZYJKA: I worked with Brady Lowe before in Aspen for a pop up foie gras competition at our Chefs Club in the St. Regis there and the heritage fire in Snowmass. I’ve come to believe in him and what he is trying to achieve through the Cochon tour and jumped at the opportunity to help. 

AM: How important are competition events such as COCHON555 TOUR and Piggy Bank for the culinary community and education about heritage breed pigs? 

CS: It’s really spectacular when Chefs can help promote something as great as American family farming and whole animal utilization. These competition events are crucial in that mission and give the culinary world an amazing opportunity to work with a great product from great American farmers.

AM: Do you have a personal message about sourcing food/products responsibly? 

CS: Know your source, know your product. The only way to really have 100% confidence in your cuisine.

AM: How is it to team up with Old Spot, Heritage Farms USA? 

CS: This heritage breed is a perfect example of why we as culinary professionals need to get back to the roots of sourcing quality product from quality companies.

AM: What is your routine in selecting the whole hog dishes you will be preparing for the New Porc City event?

CS: First, utilization. I wanted to be sure that nothing goes to waste. Second, visibility. It is important to me that people can see what was used and where. Third, flavor. Thanks to the Old Spot I was given, this was easy. Every ounce of this pig was more flavorful then the last and I need to convey that through what I present. 

AM: What inspired you to become a chef? Who are some of the chefs and restaurants that have inspired you? 

CS: I grew up in the Farmlands of northern Illinois on my family horse farm baking with my grandmother and cooking with my grandfather after school. As part of 4H, I raised and sold pigs for 4 yrs. and helped out at neighboring dairy farmers as much as I could. I’ve always had a close connection with cooking and the people who make it possible. My whole life I’ve been surrounded by things culinary and it just seemed like the right path. Didier Elena, Alain Ducasse, Charlie Trotter, Philippe Ruiz.

AM: Chefs Club Aspen is truly iconic, what is it like to be Executive Sous Chef? 

CS: It’s a learning experience like no other. Every corner I turn there’s something new. We are building something really great, not just for the day-to-day customer, but for our employees as well. The chefs whom we collaborate with teach us all something different. A new technique, ingredient, philosophy, and that’s what it is all about. Bettering ourselves to better the experience.

AM: We were excited to learn Chefs Club Aspen was coming to New York City. What is it about the Chefs Club NYC that is distinctly New York?

CS: Just like NYC, Chefs Club NYC is a mix of all types of backgrounds. From  French to Asian to American to Italian and so on. We embrace all styles of cooking, modern and classic. Someone can go from little Italy to Korea town just as easy as ordering app and entrée. 
     
AM: What are some special things you have lined up for NYC Restaurant Week? 

CS: We’ve brought back our ever so popular Thai glazed short rib by Eric Anderson from Minneapolis and white Bolognese by Lachlan Patterson of Fresca Food and Wine in Boulder.

AM: Who are some of the upcoming acclaimed chefs coming to Chefs Club NYC and Inside Chefs Club that we have to look forward to for 2017? 

CS: Mid Feb. we have Chefs Andrew Taylor and Mike Wiley of Eventide Oyster Co. in Portland Maine coming in to give us a New England extravaganza. First night in our PDR, then the second night a main dinning room takeover. A few days later, Chef Mehmet Gurs of acclaimed Mikla in Istanbul Turkey will be gracing us with his take on Anatolian cuisine. And in March, Chef Matt Abergel of Yardbird in Hong Kong to just name a few.

Read more from the Feb issue and Popping in with Chefs Club Chef Chris Szyjka in mag.