We invite you to view an excerpt from the Desert Sun featuring our Chef Andre, to read full article please visit mydesert.com
The modern chef
Modern cuisine in today’s world goes far beyond lobster thermidor, steak Diane and cherries jubilee. It’s no longer about creating accessible French cuisine, it’s about staying true to whole ingredients and experimenting with flavors.
“It’s a fusion of flavors and fun. I think that’s really what’s happening now,” said Chef Andre Carthen. “Palm Springs, to me, is so vibrant. It’s so alive. And the culinary world here has exploded.”
Carthen has had a home in the desert for about 15 years, but made the transition to full-time resident about five years ago. During his time here, he has noticed that the local restaurants are playing with their foods. Stripping away complex techniques and flavors, local chefs are re-establishing using ingredients in their purest forms.
“It’s really about going back to the basics,” said Carthen, who is a design ambassador for Kathy Ireland Worldwide. Carthen grew up on the strings of his mother’s apron and was conditioned to look at each ingredient a little differently. With an open mind and a fresh perspective, new twists on classic flavors are possible. “We were meant to taste the flavors of food as opposed to hiding it.”
By embracing this, Carthen is blown away by what the restaurants are accomplishing.
“I’m seeing the excitement the restaurants and chefs are bringing to the valley. I’m seeing them use locally grown. I’m seeing people enjoy it,” Carthen said. “Palm Springs has truly become international.”