Chris ClimeWhen you’ve mastered Caesar Salad by the age of nine, where else is there to go but into a culinary career? Christopher Clime followed his destiny, and he now finds himself perched at the top of one of the hottest restaurants in town. As Chef de Cuisine at Acadiana, the newest sister restaurant of the popular DC Coast, TenPenh, and Ceiba restaurants in Washington, Clime brings his version of Louisiana-inspired cuisine to the nation’s capital, which he calls home. And make no mistake: home is an important word to Christopher Clime. Clime had a colorful childhood in northern Virginia and in Puerto Rico, where his father was Commanding Officer at Roosevelt Roads Naval Station. No matter where they lived, the Climes were always entertaining – their guests often high-ranking dignitaries – and for the Clime family, entertaining was always a family affair. Graduating at 17, Clime headed straight for Providence, Rhode Island, and Johnson & Wales University. Following his New England training, Clime stayed focused on the South. Post-graduation opportunities were waiting in Charleston, South Carolina, at the very exclusive five-diamond Woodlands Resort, where Clime served as chef de partie, a job he describes as “basically, a jack-of-all-trades.” His six years in Charleston gave him a solid grounding in the techniques, traditions, and flavors of southern cooking. It also brought him to the attention of a major corporation that brings him to Augusta, Georgia as a private chef for its executives and guests at The Masters Golf Tournament, an opportunity he still looks forward to every year, serving lavish banquets often based on Low Country cuisine. But while things were going well and he was receiving rave reviews in Charleston, Christopher Clime’s future suddenly had to be put on hold; his mother was diagnosed with breast cancer, and had him return immediately home to Virgina. Needing a distraction at one point, he brought his application to Jeff Tunks at DC Coast, and was immediately hired as a tournant (“basically, another jack-of-all-trades position, a kind of substitute Sous Chef”), which suited Clime’s schedule well. After a year of constant dedication to his mother’s care, Clime was ready to take on more responsibility. Clime forged ahead at DC Coast and then at TenPenh, which provided a creative outlet for this young man during a trying time in his life. All the while, Tunks and his team were already planning the third jewel in their crown, and Clime was the logical candidate for Chef de Cuisine. Clime’s youth in Puerto Rico had imbued him with an inherent sense of Latin cuisine. Two years later, Tunks and his partners were set to open Acadiana, a fourth restaurant that would draw its inspiration from the rich culinary tradition of southern Louisiana. Tunks had spent four years in New Orleans, and knew just what he wanted the restaurant to be. He also knew just what he was looking for in a Chef de Cuisine, and again tapped Christopher Clime. Clime explains that authentic Louisiana cooking is what they serve at Acadiana, but with a contemporary, urban approach for their Washington clientele. “We peel the shrimp for you, but flavor it with the same delicate combination of Creole seasonings we found again and again in rural Louisiana – paprika, garlic powder, onion powder, thyme, oregano, and cayenne pepper.” Acadiana is enjoying unprecedented popularity, and already, in November 2006, Christopher Clime has been named one of Washington’s Top Ten Hottest Chefs by DC Style magazine. Has it gone to his head? Not at all: he’s found the ideal balance – his beloved southern cooking, right here at home.
Chris Klien: Hello! My name is Chris Klien, I am the Chef de Cuisine of Acadiana in Washington DC, in the heart of the Penn Quarter. We are here now to do basic knife skills. We are going to need a French knife, a cutting board and like a hands towel to use. We are going to show you how to dice a carrot right now.
First, you need to make sure you peel the carrot and then its clean. Then we are going to take the carrot, be careful you dont cut yourself we are going to show you a very easy way. What we are going to do is start by cutting one thin slice like that, probably an eighth of an inch and put it to the side, that way this will not rock, then you dont have to worry about cutting yourself.
So, since we are doing the small dice, we are going to keep that eight of an inch and we are going to go and cut this in half, so that we can work with it easier. Now, it won't rock because we have cut this flay off. Now, we are going to go down and make our other eight of an inch slices. Those are already an eight of an inch, take the other carrot, slice down, careful.
Once you have those to the side, these will be like your little eight of an inch slices. We are going to take it in, we are going to do a julienne. We will do a fine julienne. The fine julienne is how you are going to get your small dice. Now, if you are feeling really comfortable with your knife skills, you can do two at a time, two flays at a time. If not and you are not feeling stocky and you want to take a little bit more easy, which I can understand. You havent used your knife very much and you kind of awkward with it. Make sure you point your knife off to the side and we will go ahead and make a slice here. One, two, three very simple.
That is what you do for all the remaining slices here. So, you have the slice, eighth of an inch and then you have your julienne. You then you take your julienne move to the side here four or five together, if you are feeling comfortable with the knife, if not just use one, you can use one and you can make this perfect small dice by cutting very small to one. This is going to take a very longtime, so obviously you probably want to do a little bit more.
Make sure your knife is clean at all times, go ahead we are going to take the julienne again and I am going to bunch a few together. I am comfortable, I have done the small dice here. I am going to feel a little bit more comfortable about my knife. I am going to do more dice. That is how we do small dice. Now, we are going to show you how to do a diced celery.