|
Celebrated for her 3-star desserts, Heather Carlucci-Rodriguez’s pastry
chef resume reads like a history of NY’s most esteemed eateries.
She began her culinary education at the Restaurant School in Philadelphia
before traveling to France to complete her education in Burgundy and Paris.
A pastry position at Tom Colicchio’s Mondrian and a pastry chef gig at Union
Square Cafe set the tone for an illustrious career. Over the next 15 years she
created desserts at L’Impero, Veritas and Judson Grill—each receiving 3 stars
from The New York Times — as well as working for a consultant for France’s
Michel Cluizel Chocolat and Domori Chocolate in Bologna, Italy.
For her first personal venture, Heather opened Lassi, a tiny take-out
restaurant featuring Northern Indian home cooking. “Even though she is an
unlikely Indian restaurant owner, she’s a passionate one”, wrote Rob
Patronite and Robin Raisfeld of New York Magazine, adding “Her food tastes
unlike any other Indian restaurant in town — fresher, cleaner but undiluted
in its intricately spiced essence.”
Two months into the life of Lassi, Heather asked cook Adrienne Anderson to
become her sous-chef and math instructor. Adrienne said yes, provided she’d
never have to wear vinyl in the kitchen and that Heather would be in charge
of useless trivia. That balance must have worked — in March 2006
New York Magazine named Lassi Best Take-Out in New York City.
carpenter: ben schneider (now of the good fork)
flowers: karen carlucci
blood and love: andré gillardin blog: www.lassinyc.blogspot.com
|