Anthony Ferrando discusses his newly rediscovered appreciation for hands-on cooking while preparing ravioli from scratch. Below, the completed ravioli. (Photo by Susan Ericson. Click to enlarge)
By SUSAN ERICSON
Like movie stars who return to their roots by taking a role in a Broadway play or indie film, experienced chefs sometimes also need to revive themselves.
For chef Anthony Ferrando, a partner in the restaurant Dish in Red Bank, that means returning to the kitchen, where many of the routine tasks have been taking up by helpers, to do more inspired cooking. It also means means bringing together raw ingredients to form a recipe.
“I have a great kitchen staff here,” Ferrando said. “My sous chef, John Bonilla, has been with me for nine years, and Antonio Comacho started here as a dishwasher and is now in charge of the grill. They know what to do. They can run this kitchen.”
“There are going to be some great changes here, though,” he added in the next breath.