Around the Kitchen in 3 Questions: Chef Blake Faure

Staff Writer
Chef Faure discusses the influence of her travels on her creative process
Facebook/Golden Pheasant Inn
Facebook/Golden Pheasant Inn
The Golden Pheasant is located in the Delaware River Valley.

The Daily Meal caught up with chef Blake Faure to learn about how her travels have influenced her work. Faure is the co-executive chef at the Golden Pheasant Inn in Erwinna, Pa. The Faure family, whose roots trace back to Grenoble, France, has been at the head of the Golden Pheasant Inn for more than 20 years. Faure took over after her father and, taking from her own family’s heritage, incorporates a French touch to many of her new American cuisine menus. The restaurant is committed to local farmers, so their menu changes seasonally. 

The Daily Meal: What has been your most inspirational food experience while traveling?
Blake Faure: In 2005, I traveled throughout India with my father on a trip hosted by the Culinary Institute of America. The entire trip was focused on food and we explored the different Indian cuisines by region and religion. Every single meal was more amazing than the next.

TDM: What’s your favorite kitchen souvenir from your travels?
BF: I try to grab a wooden spoon from any area I am visiting. Spoons, especially the wooden variety, are an indispensable tool for any chef.

TDM: If you could eat your way through one country, which one would it be and why?
BF: Italy. The cuisine is still, to this day, very rustic and true to its roots.

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