• Sunday, June 25, 2017

Kevin Kowalski

Favorite Destination

Montreal, my annual visit for Canadian Thanksgiving. A great time to catch up on the restaurant scene and walk off what I’ve eaten in their autumn season. Fire Island, New York, my beach house, because you never know how many friends  you have until you own a beach house. Family and friends converge all summer long. With plenty of people around, taste testing becomes sport and everyone is a critic; but only those who help clean up get dessert.
 

Most Exotic Destination Traveled

Antarctica, truly a once in a lifetime adventure. The sheer beauty of white snow, blue ice, penguins, whales and sea lions was mind numbing, not to mention the temperatures. Iguazu Falls situated between Brazil and Argentine, a true “wonder of Nature." The non-stop sound of rushing and falling water was enchanting music. Lizard Island, Australia, pure unadulterated hedonism, virgin sand, blue ocean vistas on this Great Barrier Reef—I must return!

Travel Philosophy

Eating local, before it was trendy! Xian, China 1988, eating in a small restaurant, I asked for extra spicy sauce and expected Sichuan chilies but was handed a bottle of Tabasco! Hence local is my mantra!
 
Kevin Kowalski is a native New Yorker who treasures his grandma Kowalski’s cheese peirogi recipe and his mother’s Sunday roast beef dinners. His very first summer job before college was a waiter, and every summer thereafter until he finished graduate school. Soon thereafter, Kevin was bitten by the travel, food and wine bug, big time during his very first trip to Paris and London. Fortunately, good technology and marketing jobs kept him busy and helped quench his thirst for as much travel as possible enjoying newly discovered cultures, foods and wines around the world. Kevin finally realized his true happiness lied in all things food; so he happily left the corporate world, enrolled and graduated with a culinary degree from the Institute of Culinary Education. Since then Kevin has earned several years of culinary experience with stints at a one Michelin star French restaurant, a magazine, catering and at Whole Foods. Now, Kevin gets to share his enormous travel and restaurant experiences, his thirst for scouring the best global ingredients for recipes and providing culinary insights for Galavante’s hungry readers.