From appearing on Worst Cooks In America, going on to win Food Network’s The Great Food Truck Race,and opening his own restaurant, Sharon Shvarzman has refined an exceptional talent as a chef. Based in Philadelphia, Shvarzman promises foodies a menu full of middle eastern comfort food that is chock-full of vegan, gluten-free, and dairy-free options. From his updates on childhood favorites like ramen, to adding his own flair to American classics like loaded fries and cheeseburgers, he’s cooking up something for everyone. Shvarzman sat down with us to talk a little about where his culinary journey began:
Mozzarella and Basil Pizza
So what inspired you to start cooking, Sharon?
Coming from a family full of professional cooks, I think it was inevitable. I was raised in my grandfather’s restaurant as a child. My first toys were literally pots and pans. My family had to keep me busy somehow. Growing up I never really thought I was going to get into the family business, but I guess I was always a foodie at heart. Several years later, my master chef grandfather passed away from pancreatic cancer and that left my family with a hole in their hearts and their stomachs. My family would speak about my grandfather’s food for years, but never had the courage to make any of his dishes. That’s when I realized that I had to become a chef, master his dishes and bring my family together.
How do you decide what to change when it comes to remixing classics? For example, your schnitzel ramen dish?
Growing up in a Jewish household, Asian food was on the menu at least three to four times a week. My family loved ordering Asian food because everyone could always pick something they like from the menu. That menu was a peacemaker. In my early thirties, I became a chef and opened up my first restaurant/catering business called Keshet Kitchen and I always wanted to add something to the menu that did not only speak to my heritage but also to my favorite type of food. When it came to finding a harmonious balance between both, I really think it comes down to the sauce. A sauce is like a blanket that hugs everyone at the same time. It brings everything together; kind of what I did with my family.
How do you think that being raised in New York affected your journey as a chef?
I absolutely love New York. I spent 33 years of my life there. New York is a cultural melting pot, especially when it comes to food. I was raised in Brooklyn. Where I lived, I could literally go outside and pick from at least five different kinds of cuisines on one block. As a New Yorker I feel like I was very lucky to have been privileged enough to experience many different kinds of cuisines. When I cook, I love meshing cultures together. Experimenting with cuisines is fun. You really don’t know what may really work well together.
Pistachio Cannolis
written by Brady George.
