Chef David Gilbert Shares Industry Tips with Culinary Students on Chef2Chef.net

Chef2Chef.net now features a regular column by Chef David Gilbert, StarChef's Rising Star Chef of the Year and executive chef of LuQa Restaurant in Dallas, Texas. Chef2Chef.net is a top culinary site with information about cooking schools and jobs, a marketplace for restaurant equipment and networks for students and professional chefs.

(PRWEB) May 30, 2007 -- Chef David Gilbert, recently named StarChef's Rising Star Chef of the Year, will write a regular column, "In the Fire with Chef David Gilbert," at Chef2Chef.net (http://www.chef2chef.net/article/in-the-kitchen-with-chef-david-gilbert.htm). Gilbert's column is the most recent feature aimed at inspiring culinary students. Chef2Chef.net, a chef's practical guide to practically everything, is a leading resource for students and professional chefs.

At age 28, David Gilbert is one of Dallas' youngest top chefs. "I have learned that when someone has that internal drive to be a chef, never dies," he writes in the first of his regular "In the Fire" columns at Chef2Chef.net. "... if you love what you do, you never bother to look at the clock, count the hours or let obstacles get in your way," he says.

Gilbert is a 1997 graduate of Johnson and Wales University, a top culinary school. In the ten years since graduation, he's worked at fine restaurants around the world, starting with the Michelin-rated Restaurant Vermeer in Amsterdam and the Ritz-Carlton in Atlanta, Ga. He became head chef at the Ritz-Carlton in St. Thomas and then executive sous chef at Orient Express Hotels' The Inn at Perry Cabin in Maryland. He went on to become an award-winning chef de cuisine at Eau Bistro in St. Louis, Mo., and executive chef of The Beverly Hilton's restaurant in Beverly Hills, Calif. (http://topchefs.chef2chef.net/recipes-3/Gilbert/index.htm).

Now David Gilbert has returned to his family home in Dallas as executive chef at LuQa Restaurant. He and his staff create what he calls "New American" cuisine, bringing to Dallas "the taste, style, and opulence of London, Paris, and Monaco." LuQa Restaurant provides "familiar foods, tastes, and aromas presented in a unique and exciting way" and focuses on "humor, surprise, and delight," says Chef2Chef.net.

Chef Gilbert invites staff discussion and suggestions. "I have the utmost respect for the cooks and stewards in the kitchen," he says. "Without their support, drive, and dedication, my visions would not be executed."

Chef2Chef.net, a chef's practical guide to practically everything, offers user forums, a searchable database of recipes and a comprehensive U.S. directory of top culinary schools and institutes. Culinary students, professional chefs and culinarians can also find the latest food industry news, a job search section and a marketplace for culinary supplies and equipment.

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