Adam Nichol, Gaspar Brasserie

Saturday, April 30, 2016, 10:30 am - 11:15 am

Stop by the CUESA Classroom for a cooking demo featuring the seasonal bounty of the Ferry Plaza Farmers Market.

Adam Nichol has been working in restaurants since he finished high school, spending time working in New York and Chicago, evolving as a chef and cultivating a unique style. His impressive culinary resume includes stints as sous chef at Wayfare Tavern, AQ Restaurant, Four Seasons Hotels & Resorts, and most recently at Central Kitchen and Flour + Water. During his time at Central Kitchen and Flour + Water, Adam helped run the whole animal butchery and charcuterie programs, and was tasked with finding creative ways to use every part of the animal.

At Gaspar, he is excited to work with the team on the charcuterie program currently in place and to expand their whole animal butchery program. Nichol continues his culinary journey at Gaspar, where his skills, influences and philosophies will be showcased through the development of new dishes and tried and true menu favorites.  His new menu will encompass a diverse selection of authentic French dishes that you find in your favorite Parisian brasseries and throughout the great food regions of France, using the finest local producers and products.

When asked what defines his culinary philosophy, Adam responds with a simple answer – respect.  “Respect for the environment where you work, the time devoted to producing ingredients and utilizing them to their full potential.” 

All demos take place in the CUESA Classroom (under the white tents in front of the Ferry Building) and are free to the public, with recipes and samples for all.