In the Spotlight is a series that showcases the favorite movies and food of professionals in the food and film industries.
Chef Charlie Granquist recently joined The Institute of Culinary Education (ICE) – where he is an alum – as a chef instructor after many years of working at the Food Network in culinary development, new business, and food styling. At the Food Network, Chef Charlie also worked in production where he developed a run of shows for the various shoots and cross-tested the talents’ recipes. When he moved into his role in new business at the company, one of the projects Chef Charlie worked on was the original Food Network concession stand at Yankee Stadium, which became a huge success. Missing cooking and the excitement of the kitchen, Chef Charlie took a year off before coming to ICE to further his learning by working in the kitchen at Gramercy Tavern and at Dickson’s Farmstand Meats in Chelsea Market as an apprentice charcutier and in-house chef. Prior to his time in the world of food media, Chef Charlie established his culinary foundation in the restaurant kitchens of Blue Hill, Savoy, and Fleur de Sel.
Favorite Food Scene from a Movie
Go-To Movie Snack
Sour Patch Kids.
If there was a movie being made about you, what would the title of the movie be and which actor/actress would portray you?
In the Weeds starring Will Ferrell.
Last Movie You Watched
Who has influenced you most in your culinary career and how?
Juan Cuevas, Executive Chef, Blue Hill circa 2004. After cooking at Lespinasse and Alain Ducasse, Juan has skills beyond that of any chef I have met. This combined with his sense of decency and fairness epitomize what a chef should be and inspire me to reach those heights.
If you could cook dinner for anyone – past or present – who would it be and what would you make?
My wife. Linguini with spicy Vongole; Late summer tomatoes with olive oil and salt; Greens and herbs from the back yard with Lemon.
If you had to eat one meal every day for the rest of your life, what would it be?
Two dozen Tomales Bay oysters with a Racer 5 IPA, followed by Steak Frites with a bottle of Cote du Rhone.
Image by Lauren Jessen