A World Renowned Chef and Spice Blender Shares His Recipe for SuccessLior Lev Sercarz tells Jessica Abo how his life experiences inspired him to start his own biscuits and spice shop.
ByJessica Abo•
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In William Cowper's poem "The Task" (1785), he wrote: "Variety is the very spice of life / That gives it all its flavor." For chef and spice blender Lior Lev Sercarz, those words have extra meaning. The owner ofLa Boîte, a biscuits and spice shop in New York City, Sercarz has been featured in numerous publications fromThe New York TimestoInStyle. Sercarz says when he traveled to South America he further developed a passion for cooking and world cuisines. He enrolled in culinary school at the acclaimed Institut Paul Bocuse in Lyon, France and did an externship with chef Olivier Roellinger.
After bringing his understanding of spice blending to New York in 2002, Sercarz worked with chef Daniel Boulud as a sous chef and catering chef at his flagship restaurant, Daniel. Since launching his own company, Sercarz has produced a cookbook entitledThe Art of Blending. Last year, he publishedThe Spice Companion, a distillation of his 30 years of experience.Jessica Abocaught up with Sercarz inside his shop to get his advice for those going against the grain.
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