Chef Tre Ghoshal: More than molecular

The 30-year-old master chef and owner of New Jersey’s Adara discusses his culinary inspirations

Tre Ghoshal might have immersion circulators, dehydrators and anti-griddles in the kitchen at his restaurant Adara in Montclair, N.J., but he’s not all about the bells and whistles of molecular gastronomy. The 30-year-old chef and entrepreneur also is well grounded in culinary fundamentals: He’s one of the country’s 65 certified master chefs, a designation given by the American Culinary Federation after passing what is by all accounts a grueling eight-day test of culinary

Register to view the full article

Register to view this article

Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.