Largey credits her foray into the kitchen to culinary lessons from both her mother and grandmother. By learning simple techniques like scrambling eggs and making fresh pasta, the women instilled in Largey a passion for food and cooking at an early age. Largey later went on to attend the California School of Culinary Arts in Pasadena, which landed her an internship at Providence in Los Angeles. From there, Largey traveled across the pond and staged at Heston Blumenthal’s iconic English restaurant, The Fat Duck.
After returning to Los Angeles, Largey was introduced to chef David Kinch where the two realized their culinary synergy while shucking hundreds of raw mussels. Today, Largey is Kinch’s right hand woman as Manresa’s chef de cuisine. With an incredible attention to detail and a respect for the natural flavors of food, Largey has helped drive Manresa to the top of California’s food scene.
The James Beard Foundation Awards are presented each spring at Lincoln Center in New York City, and represent the highest honors for food and beverage professionals working in North America. This year, the Book, Broadcast & Journalism Awards Dinner will take place on May 2. The Restaurant and Chef Awards Ceremony will be held on May 5. For tickets and information, visit the James Beard Foundation website.
Château Castillonne is a caviar producer performing cold anaesthesia on sturgeon fish to harvest their eggs and help them live longer instead of ending their lives when harvesting their eggs. Find out more.