{"id":3737,"date":"2019-07-17T16:09:45","date_gmt":"2019-07-17T16:09:45","guid":{"rendered":"https:\/\/ccapinc.org\/?p=3737"},"modified":"2021-06-07T20:14:54","modified_gmt":"2021-06-07T20:14:54","slug":"yvan-lemoine-featured-in-new-york-times-article","status":"publish","type":"post","link":"https:\/\/ccapinc.org\/news\/yvan-lemoine-featured-in-new-york-times-article\/","title":{"rendered":"Yvan Lemoine Featured in New York Times Article"},"content":{"rendered":"
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Tess Mayer for The New York Times<\/p><\/div>\n

Yvan Lemoine uses much of the day to cook on the line. But at night, he cooks for his bride.<\/p>\n

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By\u00a0Shivani Vora, for the New York Times<\/span><\/p>\n

Yvan Lemoine is the executive chef of the Mexican restaurants\u00a0Gitano Jungle Room NYC\u00a0(part of the James New York \u2014 SoHo),\u00a0Gitano Garden of Love, a seasonal outdoor spot nearby, and later this summer, Casa Nomad, a more casual option in Koreatown. \u201cI am at my restaurants seven days a week, and Sundays are super busy with brunch,\u201d said Mr. Lemoine, 37, who is also the founder of the restaurant company\u00a0Akin Hospitality…<\/p>\n

You may read the full article here.<\/a><\/p>\n<\/div>\n<\/div>\n

ON THE LINE\u00a0<\/strong>I\u2019m on the line cooking the whole time at both kitchens and run back and forth between them all afternoon. As the head chef, I try to work all the different stations because that\u2019s when I see what could be improved and what works well. I also guide the aspiring cooks on our staff. I went through the\u00a0Careers Through Culinary Arts Program<\/a>, and I hire as many interns from there as possible. These kids are always looking for some mentorship. I don\u2019t eat a meal when I\u2019m on the line but grab little bites of a lot of dishes. Before I lost weight, I would snack on unhealthy food all day like sausage and bacon. I still try everything but not nearly as much of it.<\/p>\n","protected":false},"excerpt":{"rendered":"

Yvan Lemoine uses much of the day to cook on the line. But at night, he cooks for his bride. By\u00a0Shivani Vora, for the New York Times Yvan Lemoine is…<\/p>\n","protected":false},"author":30,"featured_media":3739,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[68,1],"tags":[364,421,419,423,422,420],"acf":[],"_links":{"self":[{"href":"https:\/\/ccapinc.org\/wp-json\/wp\/v2\/posts\/3737"}],"collection":[{"href":"https:\/\/ccapinc.org\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ccapinc.org\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ccapinc.org\/wp-json\/wp\/v2\/users\/30"}],"replies":[{"embeddable":true,"href":"https:\/\/ccapinc.org\/wp-json\/wp\/v2\/comments?post=3737"}],"version-history":[{"count":1,"href":"https:\/\/ccapinc.org\/wp-json\/wp\/v2\/posts\/3737\/revisions"}],"predecessor-version":[{"id":36790,"href":"https:\/\/ccapinc.org\/wp-json\/wp\/v2\/posts\/3737\/revisions\/36790"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ccapinc.org\/wp-json\/wp\/v2\/media\/3739"}],"wp:attachment":[{"href":"https:\/\/ccapinc.org\/wp-json\/wp\/v2\/media?parent=3737"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ccapinc.org\/wp-json\/wp\/v2\/categories?post=3737"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ccapinc.org\/wp-json\/wp\/v2\/tags?post=3737"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}