It's finally fall, . As far as autumnal comfort food goes, few things beat a seasonal vegetable soup. But nothing dulls the excitement of sitting down for a big bowl of minestrone more than mushy, waterlogged vegetables.
What gives? To find a solution, The Takeout reached out to celebrated chef Matt Baker. Baker's commitment to using fresh, seasonal ingredients sourced from local farms is one of the things that sets him apart as a chef. It's far from the only thing though — Baker's remarkable skill, know-how, creativity, and experience all contribute to his international acclaim.
Raised in Houston, Texas, Baker attended Miami's Johnson & Wales University before moving to Singapore to work as executive chef at Krish. He eventually settled in Washington, D.C.
, where he now uses his international experience and classical French training to operate , , and . In 2020 and 2021, his work at Gravitas earned a Michelin star. He's opening his first steakhouse, Lucille's at Kimpton The George hotel, in the near future.
Baker's advice? "Generally, I would make a vegetable stock/broth first and then strain out the vegetables," Baker said. "Then start the soup with new vegetables, that are all diced or cut very thoughtfully." Sauté the vegetables for your soup But wait — don't just throw the vegetables in with the broth.
"Sauté [the vegetables] and season well, and then add in the vegetable broth," says Matt Baker. Boiling water can't top 212 degrees Fahrenheit. , doesn't occur unt.
