By Chef Jeremy Hanlon
National Restaurant Association's NRA Show 2010 Hot Chef Challenge winner
After graduating from the Institute of Culinary Education in New York City, I worked and lived in Manhattan for 5 years. I left behind a Wall Street job and memorable steak dinners, compliments of my employer, to follow my passion for cooking and the hospitality industry. Although my pursuits allowed me very little free time, I always found a way to sneak in visits to local eateries. To discuss all of the many amazing acclaimed and unknown (10 seat) restaurants in New York would be defined as a novel, or a long night out with a couple dozen foodies - you pick!
Regardless of the venue though, like many meat lovers, I have the occasional craving for a great steak! If you eat meat, you understand this feeling that turns into an obsession, until the cut of your choice gets placed in front of you. I personally go through phases with different cut preferences, and am influenced based on time of year, geographic location and of course the preparation. Whether it is: A) classic steak house, B) French bistro, C) Korean BBQ or D) some American fusion twist, when I am craving beef I will choose E) any of the above.