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wellington | table

Master Chef

CHRIS PAUL Enjoys Sharing His Unique Culinary Creations By Loren Londner

When you are one of only seven certified master fusion chefs in the world, its culinary cuisines become the paints upon your palette, to mix and contrast, then artfully place on a plate — your canvas. Art, however, is not truly appreciated until it is shared, which is Master Chef Chris Paul’s favorite part of what he does. Chris Paul Falci grew up on a five-acre farm in Sussex County, N.J. Raising animals and working in the garden, he had an early relationship with food and its natural sources. After milking cows, collecting eggs, pulling up carrots and digging for potatoes, he would watch his mother cook family meals, helping where he could. His favorite pastime was eating the ice cream he made with her, using fresh cream. When he was young, Chris had extensive food allergies and a diet that consisted of mostly chicken and applesauce. His allergies to additives, food coloring and sugar were such a problem that his mother made him his own ketchup and chewing gum. The health challenges he had to overcome as a child laid the foundation for the compassion he now feels for others, and why he always happily accommodates dietary restrictions in his cooking. It is also the driving force behind his unwillingness to compromise on quality, and his insistence on making every single recipe ingredient from scratch. Not every five-year-old insists on sitting his parents down with a written menu, candles on the table and music on the

Master Chef Chris Paul radio while serving them peanut butter and jelly sandwiches with a towel over one arm. Even at that young age, Chris perceived eating as an experience, not a bare necessity. “Food, for me, has always been a way to connect to nature, family, friends and my own sense of discovery. From the joy of picking fresh berries as a young boy, to hunting through markets for the freshest ingredients for my recipes as a chef, I have somehow always been aware that nourishing the body can also be a way of feeding the soul,” he explained. “Nature

Master Chef Chris Paul enjoys creating cuisine that is both colorful and artfully displayed.

wellington the magazine | april 2018

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Wellington The Magazine April 2018  

April 2018 |ON THE COVER ON THE COVER Equestrian Sport Productions President Michael Stone, profiled this month. PHOTO by Elena Lusenti |M...

Wellington The Magazine April 2018  

April 2018 |ON THE COVER ON THE COVER Equestrian Sport Productions President Michael Stone, profiled this month. PHOTO by Elena Lusenti |M...