Sam Mirlesse | Banana picture by Andrew Lustman
Having moved from sushi dishes to half world’s consolles, FaltyDL is the perfect man to tell us how a former chef can translate his kitchen’s sensuality into music beats: he became one of the most famous producers. His music seems to be developing around a different direction every time: he moves from the sophisticated London sound (uk garage, IDM, dubstep) to that of New York (deep, soul, even hip hop), a summary of his eclectic passions. Of course his answers can open many other questions, of course an “either or” question will be answered with an “and-and”,and when we ask him about a cooking path, he tells us two of them.
In real life you’re Andrew Lustman. Did you have a nickname as a chef? Or maybe you had one to mark your knives?
The two mexican chefs called me Hermano de Leche because I am white, I called them Hermanos de Cafe. Love those guys, miss them a lot.
They taught me how to cook to be honest.
Stand certain or Stand uncertain: is there any type of food you always get back to or, like in music, you have an exploratory attitude?
I return to what tastes great all the time. I also return to rhythms and textures often. I didn’t arrive at a delicious recipe or a nice beat with out exploring.
Your music is also somewhat mimetic: you go into different areas, absorb shapes and spit them out according to your personality. Do you like preparing “theme” meals? Or do you rather prefer mixing different things?
Themes are a lot of fun, paired with an appropriate beverage of course. I get bored with one thing too quickly, hence the frantic parts of my music.
Pre-set food: What do you prefer? Is sushi ok?
Sushi could work, easy on the stomach. No dairy before a set…
And during the set, what do you like to drink?
A nice beer, about 3 or 4 in an hour.
Have you ever thought of collecting impressions about the food you eat in different places you visit when you play, like the Franz Ferdinand’s singer? Could you name us the best place where you ate and also the worst?
I have had to resort to some awful hotel food when there is little time. However in Milan last month I ate at this small 5 star hotel restaurant near the venue Live, where I played… So amazing. The Lardo… LARDO… so good. Best Lardo ever.
Where do you go out for dinner in New York? Tell us a critical route for a night out in the big apple: aperitif, dinner, after dinner, comfort food for the evening.
Start at Louis 649 in the East Village or Weatherup in Brooklyn for a cocktail. Both are whiskey bars. Wander over to Caracas if your in the East Village for some argentinean arepas. Get La Surena… trust me. If your in Brooklyn head to Flatbush Farm or the Vanderbilt directly across the street from Weatherup. After dinner grab a six pack and head to a friends roof. Thats where I end up usually.
Is there anything you absolutely do not eat or you didn’t use to eat? Why?
I have struggled with dairy my whole life. It’s awful. A shame really as I love cheeses and Ice Cream. Milk too. I love the taste of Milk, but I can’t have it.
What did your parents teach you about food? What recipes did you inherit?
They never cooked. I learned what not to eat from them…
How do you cook the Rapidly Harvested Asparagus?
I hate that record haha, can’t believe it exists.
Is there any dish you are not able to cook?
I would like to know how to cook Columbian Sancocho (ndr. typical latin american soup; the columbian variation is made with meat, plantain, potatoes, yuca and other vegetables, and it’s served with a plate of white rice).
Do you know any other chef-musician?
Nope, but I am sure there are many.