Star Chef Turns Up The Heat On Recession, Expands Culinary Empire
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A rising star chef is helping to push the restaurant industry out of the downfalls of the recession with a slew of upscale restaurants in New York City and beyond. NY1's Cheryl Wills filed the following report.What Recession? That seems to be the attitude of executive chef David Burke who is more focused on the art of the meal than the art of the deal.
"This is where I'm most comfortable. I put on a coat and I come back here and I feel like I'm at home," Burke said.
Burke recently opened the trendy "David Burke Kitchen" in the James Hotel in SoHo. It joins his other seven restaurants that stretch from the Upper East Side all the way to Chicago.
David Burke is riding the wave of a foodie revolution. The National Restaurant Association says the industry will easily outpace the national economy with sales expected to reach a record $604 billion in 2011, up about three percent from last year.
"I think one of the keys to our success is being very good but not being too serious. I think people wanna go out in this economy and have fun," Burke said.
The explosion of celebrity chefs and cooking shows are certainly helping the nation's largest private sector employer get millions of Americans back to work," Burke said.
Burke is no stranger to the media. He has his own cookbook and legions of fans like famed interior designer Linda Blair.
"We are amazed, we can't leave we are having such a good time. We've had wonderful food that no one else has," Blaire said.
David Burke is doubling down on his industry, getting actively involved with culinology, which blends food and technology: A 21st century variety which is Burke's spice of life.