What could have been a professional disaster sparked Michael Psilakis's career as a chef. One evening when he was managing New York City restaurant Ecco, Michael's chef and cook didn't show, so he stepped into the kitchen to fill in.
Michael, a first generation son in a traditional Greek family, next opened Onera on Manhattan's Upper West Side, a Greek restaurant that was later renamed Kefi. Since then, Michael's restaurants have earned acclaim from Esquire and Bon Appetit. Michael's most recent culinary venture is Mia Dona, which he opened in with restaurateur Donatella Arpaia. He also was recently named one of Food & Wine's Best New Chefs of 2008.
Q: Aside from the time spent together, what are the benefits of bringing your child into the kitchen?
A: It really is the formulation of the palette that is the critical thing. You can't sit down and expect a child to want to eat foie gras from day one, but if you are able to slowly integrate things in to his diet or into his daily sort of repertoire, he'll be amicable to trying it.
Q: What do you cook at home with your son?
A: Sunday morning breakfasts, like French toast and pancakes and outside grills, like fish, chicken, everything.
Q: Any tips for getting picky kids to eat?
A: Children develop phobias from parents. Parents have to be accepting of things they like and dislike so your children will also be accepting. Expose them to as many things as possible
Q: Who inspired you to become a chef?
A: My mother, hours and hours spent cooking with her in her kitchen.
Q: If you haven't shopped in a week and need to prepare a quick family meal, what do you make?
A: A potato and egg galette.
Q: Do you have a guilty food pleasure?
A: Peanut M&M's.
Q: Do you have favorite kitchen tool?
A: A really sharp knife, like Wustoff.
Q: What's your best cooking tip?
A: To cook from your heart. It's not about what the recipe says, it's what you're feeling at that moment. If you create something out of love, people will enjoy it.
