Chef Spotlight: Chef Admir Alibasic of BEN & JACK'S STEAKHOUSE in Midtown East

Executive Chef Admir Alibasic started at Ben & Jack's as a prep cook at age 17. He worked every position in the kitchen over the years, learning invaluable techniques and trade secrets from the owners and chef at the time, who was a Peter Luger veteran. While exploring and excelling in the kitchen, Alibasic went on to pursue a higher education and received a Bachelor's of Science degree with a major in food science. His background gives him unique insight into the dry aging process and a deeper understanding of flavor profiles, resulting in steakhouse dishes that are a cut above. He is also a regular competitor and participant in top tier food competitions and events across the nation.

Broadwayworld.com had the pleasure of interviewing Chef Admir Alibasic about his background and career.

What was your earliest interest in cooking?

My earliest interest in cooking was when I was 7 years old. I used to help my mother put together ingredients while she would prepare dinner. At the age of 8 I was infatuated with the original Iron Chef show on Food Network and it was my goal to become the next Morimoto. I was amazed on how Morimoto would use ingredients to create works of art on a plate.

Who were some of your career mentors?

My career mentors were my parents and uncles. They immigrated to America with almost nothing in their pockets and were determined to achieve the American dream. My uncles always worked hard and eventually opened their first restaurant in 2005. They are the perfect examples of how hard work pays off and to never give up.

What culinary styles have influenced your career?

I started working in a commercial kitchen at 17 and was privileged to be around many people with different ethnicities. Having the opportunity to observe the chefs and line cooks firsthand, not only gave my cooking skills an edge, but further galvanized my desire to become a chef. My style of cooking combines modern American cuisine with an international twist.

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

The most distinguishing features of a chef is that ability to express your talent on a plate and bring people together. With a background in food science, I tend to incorporate the science behind food, perfecting the art of dry-aging and adding more unique twists and ingredients to unorthodox dishes.

What is your favorite meal?

My favorite meal is a rib eye Cajun style with a side of mashed potato and grilled asparagus. Adding the Cajun spice before finishing the rib eye gives it a little bit of a kick and a lot of flavor. Besides beef, pizza is one of those things that's a meal on its own and I can eat it every day.

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

Ben & Jack's steakhouse has been delivering the quintessential New York City steakhouse experience since opening its first location in 2005 at 219 east 44th street. The restaurant's design is modern, and stylish, defined by an urban and inviting atmosphere with classic oak wood furnishings and business casual dress code. The menu draws inspiration from bold flavors, market-fresh ingredients, USDA prime dry-aged beef, and an extensive wine list, which features an array of wines and après dinner spirits that plunges deeply into the character and affinity of the menu.

What charitable organizations have you worked with in the past?

It has been an honor to participate in many charity events as a chef and raise money for a cause. The first event I did was Taste of Hope with the American Cancer Society and seeing how I can give back by using my talents it made me want to do it more. American Cancer Society, Sarcoma Foundation, City Harvest, St. Jude, Food Bank, and Autism are some of the charities that I work with.

Ben & Jack's Steakhouse is located in Midtown East at 219 East 44th Street (between 2nd & 3rd Ave.) New York, NY 10017. Phone them at 212.682.5678 and visit http://www.benandjackssteakhouse.com/ for menus and reservations. Their hours are Monday to Friday from 11:30 am to 11:00 pm; Saturday from 4 pm to 11:00 pm and Sunday from 4:00 pm to 10:30 pm.

Photo Credit: Courtesy of Ben & Jack's

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