Departure chef Gregory Gourdet reveals the 10 Dishes That Made My Career, naming his favorite ingredients and formative dishes. Among them: Departure's own Brussels sprouts with mint; Pok Pok's mango rice dessert, and the egg caviar at Jean-Georges, where Gourdet cut his teeth in NYC. The dish "influenced all the little things we do. It was the first dish where all those things came together — prep, luxury ingredients, and plating." [FWF]
