By Nicole Karlis

There are many reasons people move to the city. The ambitious range from aspiring writers to eager actors, and sometimes, if you’re lucky, you’ll cross paths with a rising chef. New York City is a hub for top chefs, with hopefuls preparing one of kind dishes just a short walk around the corner. There are always new restaurants opening up in the city, and the person preparing the food is a key ingredient for the restaurant’s success. We caught up with three of the city’s up-and-coming chefs to discuss their culinary journeys, what their secret ingredients are, and what it’s like cooking in NYC, in light of this culinary celebration issue.

Sylvain Delpique

Currently cooking at:
Fishtail by David Burke
(135 E. 62nd St)
My secret ingredient is:
Olives, because they come in different colors, flavors. They can be used in cocktails and can make paste, crusts, even foams and mousse. Just multiple uses and preparations.
My favorite meal to cook is:
Traditional, peasant braised stew.
The moment I knew I wanted to be a chef:
Growing up my mom used to grow vegetables in the backyard and make ratatouille in the back room of the house, and I would smell it when I came home. I enjoyed helping store the numerous jars of ratatouille for the winter.
The best part of being a chef in NYC is:
It is exciting because there is always a new trend and many people to influence and inspire new dishes.

Peter Cho

Currently cooking at:
The Breslin Bar & Dining Room
(16 W. 29th St.)
My secret ingredient is:
Wouldn't be a secret if I told people, right?
My favorite meal to cook is:
I don't cook much outside of work. I don't eat much during work either, because we are tasting things all day long.  The first thing that pops into mind is not what meal I like to cook, but what my favorite meal is to eat.  I always feel most hungry toward the end of service as it starts to wind down.  My mind isn't focused on service as much and my body remembers that I haven't really eaten anything all day.  So my sous-chef, Preston, and I will always share a bacon, egg and cheese sandwich at around 11-11:30pm.
The moment I knew I wanted to be a chef:
The day that I first walked in to the kitchen at The Spotted Pig.  It was the first restaurant kitchen that I had ever worked in, and after my first day, I KNEW it was what I wanted to do.
The best part of being a chef in NYC is:
The best part is the community of chefs that all work in NYC.  It's a small world and while we don't get to work together in each other’s kitchens, we do get to see each other at various events, meals and visits throughout the year.  I've been fortunate to meet and spend time with a lot of really talented chefs while working for April.  It's an amazing resource to be able to get advice and help in what others may view as a competitive field.  It's actually very friendly and helpful.