Meet Cheflarge!

Ladies and Gentleman of the KKFora I present to you an inside look at the man we know as Cheflarge.


Who are you? Where are you located?

Alfred (Al) Addison Large. Born & raised in the Metro Detroit, Michigan area. Graduate Grosse Pointe South High, as well as, the Culinary Institute of Americas – continuing education program. Still reside in Grosse Pointe with my lovely wife of thirty eight years, Sheila. Have one son, Michal, whom resides in Orlando. Currently employed at Townhouse, Detroit.

How do you take your coffee?

Love a good stiff cup of coffee in the morning with just a touch of cream.


What is your favorite dish to make?

Le Entrecote de Bœuf au poivre. French style pepper steak.




Care to share a recipe or two?

From above: Start with a completely denuded NY sirloin strip steak, 8-10 oz. portion; pound out to ¾ inch thickness. Coat both sides with freshly cracked black pepper pressing the pepper into the meat. Lightly salt both sides. In a screaming hot sauté pan cook the meat until desired doneness and reserve. In same pan quickly toss diced shallots, deglaze with one ounce of brandy, one ounce of beef stock and three ounces of heavy cream. Reduce by three quarters add chopped parsley and incorporate. Slice meat on bias, after adequate rest, sauce and serve.

Can you elaborate on culinary background?

Have always been intrigued with food and cooking. At a very early age I can remember watching and asking questions of my mother: "when do I get to do it?" After getting married at nineteen, I worked in family restaurants for about five years and wanted to get into the white table cloth business. Moved back to Detroit, from northern Michigan, and worked in several upscale restaurants and clubs. At this point, I just felt that I could not compete with the individuals that where graduating from culinary arts programs. In 1982 I took a two month leave of absence and attended the Culinary Institute of America in Hyde Park, NY. This was absolutely the greatest learning experience of my life. I have an unbelievable passion for my chosen field, to this very day. I have been fortunate enough to work under some great chefs and restaurant owners over the last thirty something years. In the food service business, you never stop learning.

How about a cooking technique? Is there a technique you have mastered?

I don’t know if I have mastered any specific technique, as a chef, you should be aware and versed on all techniques. I have always enjoyed the charcuterie and saucier kitchens.

What is a local delicacy that you enjoy?

Yellow belly lake perch, venison loin.



What is your favorite "home cooked meal".

Wife’s chicken & broccoli casserole.


If you could have breakfast/lunch/dinner with anyone alive or dead who would it be and what meal would you eat?

Dinner with Tony Bourdain. Tournedos Rossini, potato galette, carrot soufflé. Maybe a nice Rocket salad to start and Gâteau Nancy for dessert (old school) .

Tony Bourdain you say? A traveling man...so where would you have dinner with him?

Institute Bocuse, France.

What would be your favorite dessert?

Difficult question: probably the Gateau Nancy mentioned above, which is a flourless chocolate cake, maybe with a scoop of grapenuts ice cream.



Do you have a favorite kitchen gadget? Or just something you reach for time and time again?

Stick blender.


Do you have a favorite kitchen knife?

HHH 240mm star feather Damascus gyuto with golden amboyna burl handle, elephant ivory spacer, bog oak bolster. Great all around kitchen knife.



Care to talk about your knife arsenal? What kinds?

I have become quite the knife addict over the last couple of years!! The kit consists of about fifteen percent single bevel and eighty five percent double bevel. Makers include: HHH, Tanzu, Itonomin, Shigafusa, Kikuichi, Tanaka, Tosa, refurbished Sabatier and others.

You're stranded on a desert island and you can only have one knife...what do you choose?

HHH midway/line knife in AEB-L. Portable, but can handle many duties.

What are some hobbies that you enjoy?

Men’s softball coach, fishing, bow hunting all knife related activities!



Would you like to add any final words for the members of the KKFora?

Truly do enjoy my time on the Fora and owe a lot of my knife knowledge to its membership. For this, I thank you all. If there is any food related questions that I can answer for you, please don’t hesitate to ask.


Thanks, Al​

 

Loooonnnngggg overdue!

Thanks, Al!!

 

Thank for a good read, Alfred and Jason.

 

Al and Jason, a very fine read. Great Job.

 

Great read , I had the chance to meet Al last year , great guy and a great chef , thank you for doing this interview Al and also thank you for your support , I think you had the first custom gyuto I ever made

 

Another great interview, thanks guys!

 

Proud to call Al my friend. I'd share a kitchen with him any time.

 

Thank you Al and Jason.

 

Overwhelming gratitude & thanks to all!!! :cool1 ump :bacon

 

I know where I want to eat if I ever get to Michigan. Great interview, and good to get to know you better Al!

 

Especially impressive, Al is that you have managed to have a very demanding profession and remain married. Well done. You got me beat by a year.

 

Married a saint, MotoMike, pretty sure that is the only reason!!! ump Thanks to all for the very kind comments.

Al

 

To all my fellow knife nuts, I have accepted a new position at Giovanni's Restaurant (in SW Detroit).

 

Good luck with the new challenges. :cool1

 

Loving the food pics from the new place Al.

 

Thanks, Mike. Having fun creating healthy composed dishes, again.

 

Can we all see them?

 

I will see what I can get posted in the next few days! :cool1

 

OK here goes nothing....... Not very good at this.......



Surf & Turf

Short rib ravioli's, parsnip puree, chive oil / seared sea scallops, hash of butternut squash, cauliflower, marble potatoes & chanterelle mushrooms, micro basil



Carpaccio of Beef Tenderloin

Hawaiian sea salt, cracked Tellicherry black pepper, balsamic reduction / baby arugula, parmesan reggiano, golden grape tomatoes, pancetta vinaigrette



Country Terrine

Prosciutto wrapped mousseline of veal (cooked in earthenware dish), pickled vegetables, field greens, pine nuts, micro arugula, roasted garlic - San Marzano aioli

!!! ENJOY !!!

 

Al thanks for posting the photos!
Sign me up for the surf and turf with the terrine as a starter!
Looks so good...ump