Chef Spotlight: Sasha Shor of TRES CARNES at NYC Locations

As Executive chef and partner of Tres Carnes, Sasha Shor is spearheading the first "slow-fast serve" eatery of its kind, merging real, slow-smoked Texas barbeque with authentic Mexican fare. Sasha draws on years of immersion in Texan and southern food culture to create the menu and culinary concept at Tres Carnes, staying true to both its Texan and Mexican roots. She is most passionate about authenticity made accessible to all, using the best ingredients and Old World techniques. Sasha is a featured contributor to FLAVOR, New England's premiere F&W publication, maintains two emerging food blogs, and is working to launch The Cock's Tail, an artisanal line of small-batch savory cocktail mixes. Prior to committing to the F&B space, Sasha received her BFA in Advertising and Design from the School of Visual Arts, and went on to hold posts such as executive creative director at McCann Erickson, where she developed ad campaigns for an extensive list of global clients such as Xbox, Intel, Nestle Waters, Unilever, and Applebee's. She also founded Industry Media, a successful boutique NYC agency serving clients such as Starr Restaurant Group, VH1, Spike TV, and the Sundance Channel. Sasha resides in Manhattan with her husband and two sons.

Broadwayworld.com interviewed Chef Sasha Shor about her career and Tres Carnes restaurants.

What was your earliest interest in cooking?

I have always cooked. My memories of cooking go back as far as any memories I have. The preparation of food and sharing of it were as ritualistic and ever-present in my life then as they are now. I feel completely comfortable and free in the environs of a kitchen. I think I might be addicted to it!

Who were some of your career mentors?

The women in my life - my mother, aunt, grandmothers. They are and were so skilled and confident in the language food and tradition. Bringing soul into your food can't be taught- you simply have to watch, listen and cook alongside those who you respect most and it gets passed down to you. I'm really into tradition and food culture.

What culinary styles have influenced your career?

I'm Russian, so that's my foundation; but I also love Mexican, Middle Eastern and Asian specialties. Their roots are the same: the transformation of simple, humble ingredients into feasts of flavor through techniques that elevate them such as smoking, braising, curing, roasting, reducing and seasoning.

What do you consider the most distinguishing features of your work as a chef?

I am not a very shy or subtle person and neither is my food. I want my food to always be incredibly bold, insanely delicious, and highly crave-able. I believe that taste should be a fully immersive, layered and consuming thing. A real taste experience should always challenge the norm and push against the familiar. Flavor profiles that are made up of intense char, smoke, spice, salt and acid recur liberally in almost everything I cook.

What is your favorite meal?

My favorite meal is any meal that's loud, festive and involves a lot of friends and family. And maybe a huge cut of lamb prepared for hours until it's falling of the bone. Maybe.

Tell me a little bit about your restaurant for our readers.

Tres Carnes is one of a kind! It's the best of low, slow Texas smoked BBQ meats alongside the fresh, vibrant and spicy flavors of authentic Mexican cuisine. Everything is incredibly fresh, made in house and exploding with flavor, color and texture. Our smoked brisket burrito is to die for.

For more information about Tres Carnes, their locations and to view their menus, please visit www.trescarnes.com.

Photo Credit: Courtesy of Sasha Shor

Editor's Note: Broadwayworld.com recently had an article about Tres Carnes catering menu. You can read about the restaurant's versatile menu for your home, office and special events. Visit: /article/TRES-CARNES-in-NYC-Now-Delivers-a-New-Catering-Menu-20160112.