“Battman” : The Man Behind The Lens
August 10, 2021
Meridith Ford
August 10, 2021
What’s the strangest thing you’ve ever eaten?
fried cockroaches
http://www.qualitykosher.com
Where do your work or what was your last job?
Executive Chef Etta services/Quality kosher castering
When and where were you born?
1951 Ferndale,Michigan
When you were a kid, what did you want to be when you grew up?
Restaurant Manager
What was your first job in food?
Kitchen Busboy
Did you have an “aha” moment when you knew you wanted to be a chef?
Yes
What is your favorite thing about being a chef?
Learning something new about Food ,culture and People
Best advice you ever got?
Don’t sweat the small stuff
What’s the strangest thing you’ve ever eaten?
fried cockroaches
Your favorite ingredient.
Duck breast
The ingredient that you would never use.
none
Your favorite tool.
My hands
What is your favorite thing to do when you’re not cooking.
Cycling
What was the hardest thing for you to learn? Or is there something you just can’t get right?
Patience and how important my actions were to others
What would you like to do before you get too old to do it.
Eat at many of the fine restaurants around the world.
How do you deal with the stress?
Breathing
How did becoming a chef change your life, your direction.
It gave me a real sense of purpose and a way to express creativity ,i never knew i had
Who would you like to meet?
Thomas keller
What would you cook for them?
What ever he wanted
Looking back, is there something you would have done differently?
Yes I would have worked my places, moved more to learn from more chefs
What’s next in your career?
Consultant
Please give us a cooking tip that people might not know like “adding a little bit of oil to butter so it doesn’t burn.
When mincing herbs always include 1/4 the amount of fresh parsley
Tell us a funny story from the kitchen. This is our favorite thing.
We were on the cooking line Sending smoke back through the air make up while the chefs was dipping a banquet. He came around the corner poured a ladle of oil onth e french top flames flue up sauté chefs look was whoa and chef just said show time we cracked up
Tell us a deep dark secret (doesn’t have to be food related).
?????
