- Charlie Mitchell, the first Black Chef in NYC with a Michelin Star, is making waves in the culinary world.
- Leading as the executive chef at Brooklyn’s renowned Clover Hill, Mitchell’s expertise lies in seafood.
- In an interview with Insider, Mitchell reveals the most common mistake people make when cooking seafood: overcooking.
Meet Chef Charlie Mitchell, an award-winning culinary maestro who shattered barriers in 2022 by becoming New York City’s first black Michelin-starred chef.
At just 31 years old, Mitchell is the co-founder and executive chef of Brooklyn Heights’ renowned restaurant, Clover Hill. This upscale dining establishment boasts a seating capacity of 26 and offers an eight-course seasonal menu highlighting delectable seafood, priced at $265.
Given his expertise in seafood, Insider sought cooking advice from Mitchell, particularly for home chefs. Mitchell emphasized the importance of avoiding the most common mistake when it comes to seafood: overcooking.
Mitchell’s Tips to Avoid Overcooking Seafood
Natalie Black
“One of the most common errors people make is overcooking their seafood,” Mitchell shared with Insider.
He advised home chefs to be mindful of the heat intensity and cooking duration on their stovetop, as the seafood’s texture becomes excessively firm when overcooked.
Another tip Mitchell offered is to pay attention to color changes. Lobsters and crabs turn red when fully cooked, while clams and mussels open up when thoroughly done.
Lastly, Mitchell reminded aspiring chefs to generously use butter in their seafood preparations.
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