Two years later, Williams opened MIDA, an Italian influenced neighborhood restaurant, in Boston’s South End. Then, at Liebrandt’s recommendation, Williams continued on to join the team at Akrame, another Michelin-starred restaurant, in Paris, where he found the inspiration to open his own restaurant. For two years, he continued to develop his knowledge base as chef de partie, focusing on meat, saucing, and plating. Landing back in New York, Williams joined Chef Paul Liebrandt at Michelin-starred Corton. Before returning home, a two-week getaway to Sardinia included training to make culurgiones, the island’s traditional ravioli. Check out our blog post to learn more about MIDAs food and events.
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There, he shared his pasta-making skills and in turn learned how to knead rice dough for confections and traditional applications. Looking forward to the uncharted territory of spring, Williams said he hopes the restaurant will continue intrigue the public and excite them. We stopped by MIDAs Newton location a few weeks after opening and it did not disappoint. In Bangkok he cooked with Lat Phonchaiya,“Queen of Curry,” and then worked at an entirely sustainable resort in Chumphon. /mida-newton +16175468010 261 Walnut St Newton, MA 02460. He joined the opening team at Coppa in 2010 as a pasta cook, crediting Jamie Bissonnette as a huge inspiration to this day.Ī year later, in search of culinary exploration, Williams traveled through Southeast Asia for three months. When another well-regarded chef announced his next project, Williams jumped at the chance to expand his repertoire.
his nose an apology for a nose, being a small tubercle arising mida way. Persistence paid off, and he got what he calls a life-altering experience, a position at the critically-acclaimed Boston restaurant where he honed his skills for the next 2.5 years. whether Newton was satisfied or not, this conversazione was a finisher to. After spotting award-winning Chef Michael Schlow in an ad for cooking school, his drive was ignited, and he spent the next six months calling Radius in search of a job. Joining the myriad of grads at local casino kitchens, Williams got his feet wet but wasn’t satisfied. He graduated and enrolled in culinary school, earning a degree from The Academy of Culinary Arts at Atlantic Cape Community College. At seventeen, following surgery for Crohn’s disease and fueled by a newfound interest in wellness, Williams learned about cooking using clean foods and whole produce. It wasn’t, however, until he was forced to truly understand food that a real passion developed. Both the original South End eatery and its surburban sister draw heavy.
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In high school, he was drawn to the kitchen in home economics class, started his first restaurant job, and watched the Bocuse d’Or at just fifteen. There's a new addition to the MIDA family, with chef-owner Douglass Williams just opening the doors to his Newton location. With parents who loved to cook – and subsequently met at a restaurant where they both worked – Williams was taught to make scrambled eggs with a wooden spoon at just four years of age. Born and raised in Atlantic City, New Jersey, Douglass Williams was, in a way, destined for the hospitality industry.
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