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Chef of the Moment: Holly Jivin at the Bazaar takes truffles and 'cue in stride

Holly Jivin is the newly installed chef de cuisine at the Bazaar by José Andrés, where she started as sous chef. The Savannah, Ga., native, who grew up steeped in the ways of Southern home cooking, now is helping to guide the Bazaar's menu of modern tapas as well as doing research and development for the intimate dining room Saam. Jivin is a graduate of the Art Institute of Atlanta who worked her way through school at local restaurants with chefs Kaui Stryhn and Kevin Walker before moving to L.A. with her now-husband, Adam Cole, also a chef. When not at work, Jivin says she is hanging out with her husband smoking barbecue on their back porch.

What’s coming up next on your menu?

We are currently working on the black truffle series menu in Saam, as José loves working with truffles. We launched our first truffle series last year in Saam, and people really loved it. We do a beautiful 18-plus-course menu, which for us, the culinary team, is fun and challenging to create. We are a very collaborative team, so one of my favorite ways to spend time in the kitchen is working with José and the research-and-development team on new menu ideas.

Latest ingredient obsession?

I’m very excited that citrus season has finally started. Fresh bergamot and yuzu would have to be my two favorites.

What restaurant do you find yourself going to again and again?

I’m a sucker for ramen on my days off. I’ve tried many different spots, but I always go back to Daikokuya and get the pork ramen with as much chile oil and Sriracha as possible, and the gyoza.

The one piece of kitchen equipment you can’t live without, other than your knives?

A silicone cookie spatula that I can only find at Crate & Barrel as of right now. Love them! I will buy four at a time just to make sure I have one in multiple places.

What’s your favorite breakfast?

Biscuits and gravy.

The Bazaar by José Andrés, 465 S. La Cienega Blvd., Los Angeles, (310) 247-0400, www.thebazaar.com.

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Copyright © 2015, Los Angeles Times
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