Michael White

Why did you get involved with City Harvest?
It’s a great organization and I appreciate the commitment to New York City residents, being one myself.  Whenever I have the opportunity to give back, I try very hard to take it!

Why is hunger an important issue for you?
Being a chef, I feed people every day and feel strongly that in this day and age, no one should be without food. 

How has your involvement with City Harvest affected your outlook on food and/or hunger in New York City?
It really makes me think.  When you work in a kitchen, you really learn not to waste anything and to use as much of an ingredient as possible.  That’s respect for the ingredient but also for people.  Look, at the core, we’re lucky to have food, so we respect it and use as much as possible. No waste!  It’s a trickle down effect.

What is your favorite hidden gem of a restaurant in New York?
There are a lot! Lately, I’ve really been into Chinatown Brasserie.  I think Joe Ng is the most proficient dumpling and dim sum chef in New York City—he makes his own dumpling skins, the fillings are really creative, but also delicious and it’s all cooked perfectly.  Did I mention dipping sauces?  The guy’s a dim sum genius.

What is your favorite type of food to eat?
Italian, of course! But after that — anything Asian.

What is your favorite type of food to make?
Pasta

What can you not live without in your kitchen?
Olive oil

What is in your refrigerator?
Italian packed tuna, whole wheat bread, miso paste, shirataki noodles, tofu

What inspired you to focus on being a chef as a career?
I love to eat — my family is Norwegian so I come from a long line of great appetites.

What is your favorite junk food?
Microwave popcorn

Do you have any suggestions for people on a limited budget that would still like to enjoy a nice meal out?
Go out and eat! You can still have a great experience and just order appetizers and a glass of wine.  In fact, this is a great way to check out more than one new restaurant — make a night of it!

I am thinking about becoming a chef, what advice can you give me?
You should work in a restaurant before you go to school to see if you really like it!  

What would your last meal be?
Bottle of Bricco del Ucelloni, Neopolitan style pizza, a bowl of homemade agnolotti with melted butter and parmigiano, and an affogato for dessert.

• At the Chef's Table
• The Food Council