Spring 2013

[Alumni News]

Tre Ghoshal

Bringing Humboldt to Haute Cuisine

Renowned restaurateur and certified master chef Tre Ghoshal (’02, History) has trained with chefs around the country. But ask him where he developed his love of food and he’ll tell you Humboldt County.

Tre Ghoshal

Ghoshal entered the restaurant business when he was 13, working his way up from dishwasher to cook at restaurants in his home state of New Jersey. By the time he graduated from high school in the ’90s,
he was ready to expand his horizons.

Ghoshal’s interest in new experiences brought him to Humboldt State, where he majored in History. His first love, however, was cooking. Working with an advisor, Ghoshal created a schedule that allowed him to attend class twice a week. On the remaining five days, he alternated working at Abruzzi, Golden Harvest Cafe and Larrupin’ Cafe in Trinidad.“I put in a lot of hard work and basically managed to become a chef while I was going to HSU,” he says.

One of his most memorable cooking experiences was working at the Eureka Inn’s Rib Room under renowned chef Mark Campbell. “He taught me about the great mushrooms—the morel, the trumpet, the oyster—and, of course, the goat cheese,” Ghoshal says. “He really mentored me in California cuisine.”

Cooking in Humboldt County deepened Ghoshal’s appreciation of fresh, local ingredients and also transformed his relationship with food. “That was around the time when I really began to develop a consciousness around food and eating,” he says. “The Arcata culture—of loving the earth and living holistically—really had a profound affect on me.”

Ghoshal brought that perspective back with him to the East Coast after graduating, where he attended culinary school in New York, then worked at several restaurants before opening his own restaurant in Montclair, N.J., in 2011. Adara fuses Ghoshal’s love of global cuisine with his interest in modern culinary techniques such as molecular gastronomy.

The menu reflects Ghoshal’s Indian upbringing, his travels abroad and the years he spent at Humboldt State. His homage to Humboldt County is the “Smoky Forest,” a dish that consists of a mushroom composition and Cypress Grove goat cheese fritter. The meal is served on a plate made of Douglas fir and encapsulated in a lavender vapor, designed to emulate Humboldt County’s fog. “It’s absolutely reminiscent of my time there,” Ghoshal says, “For me, it has Humboldt written all over it.”