Posts tagged "Q&A"

featured_CyrillePannier

A Minute with the Chef: Cyrille Pannier

July 18th, 2016 Posted by Chef fest 2016 0 thoughts on “A Minute with the Chef: Cyrille Pannier”

1) First Dish I remember cooking:

I was making crepes to celebrate “la chandeleur” France crepe day. The kitchen was a mess, there was flour and eggs all over the kitchen counter and the crepes barely edible.     

2) What prep to you hate to do? Love to do?

I hate to slice onions and shallots because they make me cry each time.  I love shelling pea because it’s so relaxing!

3) What food is your guilty pleasure?

High quality dark chocolate late in the evening.

4) If you weren’t a chef what occupation would you like to try and why?

An athlete or a sailor.  To sail around the world is a dream I hope to fulfill some day

5) What or who inspires your culinary creativity and why?

It can be anything: the smell of an ingredient, a portrait, art work, people… The spark of turning something intangible into an edible creation!

featured_GeorgeMendes

A Minute with the Chef: George Mendes

July 15th, 2016 Posted by Chef fest 2016 0 thoughts on “A Minute with the Chef: George Mendes”

Quote RE: Participating in Chef Fest –

“Between the distinct array of local ingredients Hawaii has to offer–and unique opportunity to interact with guests that a small, curated festival like this provides–Chef Fest is sure to be an incredible experience all around!”

Q&A

1) First Dish I remember cooking:

The first dish I remember cooking is Chicken Roulade, stuffed with spinach and wild mushrooms, and served in a champagne tarragon sauce.

2) What prep to you hate to do? Love to do?

I hate peeling garlic and I love butchering fish and meat.

3) What food is your guilty pleasure?

Pizza.

4) If you weren’t a chef what occupation would you like to try and why?

I would want to be an athlete of some sort. I always had athletic aspirations and abilities, though not necessarily enough to go pro. Either that, or an architect.

5) What or who inspires your culinary creativity and why?

The ingredients, nature, art, family, memories, friends, other chefs and mentors—or, sometimes just my own intuition. I love to create something spontaneously, putting new combinations of flavors and ingredients together, and riding that risk of being right on the edge between genius and failure. That’s where the greatest culinary creativity is found.

featured_MattAccarrino

A Minute with the Chef: Matt Accarrino

July 14th, 2016 Posted by Chef fest 2016 0 thoughts on “A Minute with the Chef: Matt Accarrino”

Quote RE: Participating in Chef Fest –

“I love to travel and cook with local products in the place they are from. I’m looking forward to that experience in this unique Hawaiian paradise alongside fellow chefs and guests.”

Q&A

1) First Dish I remember cooking:

Pizza with my grandmother.

2) What prep to you hate to do? Love to do?

Scaling fish, so messy no matter what. Hand-making pasta.

3) What food is your guilty pleasure?

Coffee.  I drink too much of it!

4) If you weren’t a chef what occupation would you like to try and why?

Pro cyclist.  I love to suffer!

5) What or who inspires your culinary creativity and why?

My Environment, experience, seasonality, where I am and where I’ve been. I’ve learned to follow my intuition.

featured_ChrisHastings

A Minute with the Chef: Chris Hastings

July 14th, 2016 Posted by Chef fest 2016 0 thoughts on “A Minute with the Chef: Chris Hastings”

Quote RE: Participating in Chef Fest –

“I have never travelled to Hawaii or spent much time around Polynesian ingredients and Asian-influenced flavors. I am looking forward to understanding more about the taste profiles of the cuisine of Hawaii and incorporating them into a culinary weekend with other like-minded chefs and interacting with the guests. I am super excited to be working with such distinctive local ingredients.”

Q&A

1) First Dish I remember cooking:

My dad’s grilled chicken is something I still make for my family. It is requested by my children. The key to the recipe is to really char the outside of the chicken. The cooked skin should be very dark brown and almost black in color. The butter in the marinade will caramelize and brown on the chicken when grilled.

2) What prep to you hate to do? Love to do?

The monotony of fine dice mirepoix.

3) What food is your guilty pleasure?

Fish Butchery, could do this all day.

4) If you weren’t a chef what occupation would you like to try and why?

I would like to be a Forester because I enjoy the outdoors so much and have such respect for Mother Nature.

5) What or who inspires your culinary creativity and why?

My mother and Bradley Ogden inspired my culinary creativity.  My mom had a passion for food and gathering people at the table.  Bradley taught me about understanding flavors, techniques, and establishing my own palate.  The common thread between the two is their seasonality of cooking.

Naomi garden - Unknown

A Minute with The Chef: Naomi Pomeroy

July 14th, 2015 Posted by Chef Fest 2015 0 thoughts on “A Minute with The Chef: Naomi Pomeroy”

Q&AQuote RE: Participating in Chef Fest –

“I’m so excited, because Chef Fest is a smaller and more intimate event, so there’s a better chance to interact with the guests and spend more one-on-one time with the other chefs. We’ll also be celebrating my daughter’s 15th birthday and the completion of my first cookbook by exploring the islands!”

Q&A

1) What is the first dish you remember cooking?

A simple red leaf lettuce salad with a red wine & lemon vinaigrette with my mom.

2) What prep to you hate to do? Love to do?

Hate cutting and pulling strings from cooked meat that’s been tied up and washing dishes, but love tasks that are repetitive and meditative, like picking parsley.

3) What food is your guilty pleasure?

Ranch Dressing

4) If you weren’t a chef what occupation would you like to try and why?

I’d be a florist. I really love making arrangements and learning more about plants, taxonomy, etc.

5) What or who inspires your culinary creativity and why?

My family, especially my father and my grandfather, because of their precision and desire to have everything be just so. They’re constantly in the back of my mind when I’m doing something, because they never compromise.

Stephen Wambach

A Minute with The Chef: Stephen Wambach

July 13th, 2015 Posted by Chef Fest 2015 0 thoughts on “A Minute with The Chef: Stephen Wambach”

Quote RE: Participating in Chef Fest –

“Being part of Chef Fest is a great way for me to bring a taste of Allium and the Windy City to guests in Hawaii. I’m honored to be working alongside such distinguished chefs; I know we will all come together to prepare an amazing culinary experience. This will be my first trip to the Big Island, and I’m definitely doing it the right way — BIG! I look forward to seeing everyone on the beach in October.”

Q&A

1) What dish do you first remember cooking?

Roast Chicken

2) What prep do you hate to do? Love to do?

I hate chopping garlic. I love cleaning Saskatchewan Chanterelle Mushrooms.

3) What food is your guilty pleasure?

Life Cereal with Almond Milk; I sometimes sleep eat it. 

4) If you weren’t a chef what would you be and why?

A florist. Snipping and arranging flowers relaxes me.

5) What or who inspires your culinary creativity and why? 

Inspiration is everywhere — travelling abroad, walking down the Chicago streets looking in store windows, walking aimlessly through department or antique stores and, of course, my great mentors, family history, and my library. 

Hugh-Acheson-web

A Minute with the Chef: Hugh Acheson

July 12th, 2015 Posted by Chef Fest 2015 0 thoughts on “A Minute with the Chef: Hugh Acheson”

Quote RE: Participating in Chef Fest –

“I am thrilled to be cooking on the big island! Hawaii is so utterly beautiful and has an abundance of local product that would excite any chef. I’m looking forward to working with a great group of Chefs and the team at the Four Seasons Resort Hualalai, as well as hanging out with some of the guests!”

Q&A

1) What is the first dish you remember cooking?

Paprika Toast

2) What prep to you hate to do? Love to do?

Picking through crab to remove cartilage and shells

3) What food is your guilty pleasure?

Jolly Ranchers

4) If you weren’t a chef what occupation would you like to try and why?

Architect. I would like to design restaurants!

5) What or who inspires your culinary creativity and why?

The history of food in the South. There’s so much to learn from the South’s storied past.

Reserve. Today
Elegant beachside spot at the Four Seasons Resort features modern Italian fare & island cocktails.
OPEN TABLE RESERVATION
[open-table-widget display_option="0" time_start="7:00am" time_end="7:00pm" time_increment="15" restaurant_id="72247" title="Beach Tree"]
Reserve. Today
Open-air chophouse in the Four Seasons offering dishes with local twists & views of the golf course.
OPEN TABLE RESERVATION
[open-table-widget display_option="0" time_start="7:00am" time_end="7:00pm" time_increment="15" restaurant_id="152518" title="Hualalai Grille"]
Reserve. Today
An inventive Hawaiian menu is showcased at this oceanfront restaurant in the Four Seasons Resort.
OPEN TABLE RESERVATION
[open-table-widget display_option="0" time_start="7:00am" time_end="7:00pm" time_increment="15" restaurant_id="72253" title="ULU Ocean Grill + Sushi Lounge"]
Reserve. Today
Elegant beachside spot at the Four Seasons Resort features modern Italian fare & island cocktails.
OPEN TABLE RESERVATION
[open-table-widget display_option="0" time_start="7:00am" time_end="7:00pm" time_increment="15" restaurant_id="72247" title="Beach Tree"]
Reserve. Today
Open-air chophouse in the Four Seasons offering dishes with local twists & views of the golf course.
OPEN TABLE RESERVATION
[open-table-widget display_option="0" time_start="7:00am" time_end="7:00pm" time_increment="15" restaurant_id="152518" title="Hualalai Grille"]
Reserve. Today
An inventive Hawaiian menu is showcased at this oceanfront restaurant in the Four Seasons Resort.
OPEN TABLE RESERVATION
[open-table-widget display_option="0" time_start="7:00am" time_end="7:00pm" time_increment="15" restaurant_id="72253" title="ULU Ocean Grill + Sushi Lounge"]
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