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22

MAY
2012

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CHEFOLOGY: Kyle R. Curtis

Ten questions for extraordinary culinary professionals FEEDING THE INDUSTRY.
Representing the great southern culinary state of North Carolina, Executive Chef Kyle Curtis
consider himself to be a chef that is determined to show customers the difference between an
event and an experience! Apassionate and creative culinary tactician with relentless passion
and drive to serve foods that are balanced in taste as well as in presentation. Chef Curtis prides
himself on dishes that are conceptually creative, prepared fresh, and served consistent each
time. He's incessant in preparing dishes that are made from scratch using only fresh
ingredients with the utmost focus on flavor. This is Kyle Curtis' Chefology...

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1. How are you currently Feeding the Industry?

I am the executive chef and owner of Catered! by Kyle, and act as a culinary consultant for a local
non-profit organization.
2. How did you find your way into the Culinary Industry?
As a kid i remember being mesmerized by my grandmother's cooking. to me it was magic how
she took 5 or 6 ingredients from the dirt of her garden and transformed them into plates of
deliciousness. those memories guided me to the culinary world.
3. Describe the scariest moment of your career.
I think each service right as the fork brings your food to guests mouths is. in this industry, You're
only as good as your last meal. People remember a great meal, but they NEVER forget a bad
one.
4. Whats the best advice youve ever received, and who gave it to you?
"leap, and the net will appear..." its a quote from an old proverb given to me from the chef I
trained under. I think its one of the greatest metaphors to describe thhose moments in our field
where we just have to take the risk, and trust it'll work.
5. What method of technology do you use most in the kitchen?
Communication. I post menus, prep sheets, schedules, order lists, and more not only in the
kitchen, but also online so that my team can always have access to whats coming up and "be in
the know"

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6. If you could cook in any country in the world using local ingredients, where would it be and
why?
It would have to be Italy! The produce, the flavours, even right down to the way they eatthe
Communities all mucking in to create exquisite food for each otherheart-warming!
7. Short Answers:
Guilty pleasure?
Bacon. anything with bacon.
Saute or Grill?
Being from the south I must say Grill. We grill everything...steak, vegetables, pineapple...We'd
grill icecream if it were possible.
Scotch or Beer?
Both. Repeatedly.
Tacos or Burgers?
Burgers
Bourdain or Batali?
Bourdain. He is just such a rebel in his approach to cooking and is never apologetic about doing
thigs differently...plus I don't trust chefs in orange crocs...
8. If you could change one thing about the industry, what would it be and why?
Honestly, I wouldn't change a thing. Ive become sort of addicted to the chef lifestyle, and the
adrenaline rush I get right before each service.
9. Greatest misperception of being a great chef?
The glamour. I think networks and media like Food Network can sometimes paint a picture that
makes people think chefs are these clean cut, neat people working in sparkling well-decorated
kitchens complete with the alphabetical spice rack in the background.
the truth is far less "Giada"-like.
10. What is the best prank youve ever had pulled on you by fellow chefs?
wow, there are many...the best one id say was at the beginning of my career when the sous chef
at the time had put 4 of those loud popping fireworks in the oven. He came to me saying he
needed me to get the souffl from the oven immediately and almost as soon as i had the oven
door open the fireworks went off. I hit the ground screaming we were getting shot at...then i
noticed i was alone on the floor.
Drop some chefology on the community: (in a single phrase, what do you live and/or die by as a
culinary professional)

The thing i tell myself and staff over and over is "The Food is Never the Hard Part." in the culinary
industry, the hardest things to deal with are things like annoying customers, late vendors, absent
staff, broken equipment, etc. Once you learn how to respond appropriately to each of those kind
of situations, food seems to roll out of the kitchen.
This week's CHEFOLOGY is dedicated to the loving memory of Kyle's beloved Grandfather.

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15

MAY
2012

CHEFOLOGY: JAMES "the Grumpy Chef" DOUGLAS

Ten questions for extraordinary culinary professionals FEEDING THE INDUSTRY.
Sous Chef James Douglas started his career in the culinary industry at age 16, and fell into it
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like most kids did back then, not really knowing what they wanted from life or for their future.
Classically trained, initially on the west coast of Scotland until relocating back to Northern
London little did he know what awaited him through those swing doors that only opened one
wayonce in, never out! Enduring what could only be described as an initiation: a full on torrent
of screaming, shouting; having to duck frying pans along with various other kitchen implements,
Chef Douglas learned to absorb the lessons and recipes being taught; ultimately earning the
respect of his peers. This is James Douglas' Chefology...
1. How are you currently Feeding the Industry?
Currently Sous Chef at The Holly Bush Inn, Cheshire, UK
2. How did you end up in the culinary industry?
Purely by accident! Alot of Chefs I know happened upon the Industry in the same way.
3. What make the UK's culinary scene unique to the industry?
Being a small island has its draw backs. Our climate aint the best yet we always seem to adapt
and overcomeIts the British way! Currently our uniqueness comes from foraging. Our ability to
use produce that naturally grows in our immediate surroundings makes us able to experiment
with new flavours and textures from local and sustainable sources which enables us to look into
the processes of our ancestors and to adapt the ingredients using modern techniques.
4. What chef do you believe to have the greatest overall impact on the industry's evolution?
Why?
For me, there are many, past and present! Careme, Escoffier, Roux Brothers..Geniuses at work
and the forefathers of our Industry. Present day gurus who strive for perfection would be, for me,
Heston Blumenthal, Tom Kerridge, Adam Byatt, Mark Greenaway, Aiden Byrne and Simon Rogan.
Though personally, my main icon who has had the greatest impact has to be Marco Pierre White.
The Godfather of Modern Cookery. His style, precision, exquisite palette and dedication to his
beliefs made me the Chef I am today. Even his attitude is unique. He paved the way for many
Chefs and styles of cooking, even turning his back on Michelin was a bold and very brave move,
but he always stayed true to those beliefs!
5. Who has had the greatest influence on your cooking style?
If I am truly honest, most Chefs currently in the limelight within the UK. Yet I am a huge fan of
Jean Louis Palladin! An amazing Chef and his book, Cooking with the Seasons, has been a
bible to me. He was certainly ahead of his time and experimental with his plates. More recently,
Grant Achatz! All I can say is WOW! ACulinary Genius with no boundaries. Lamb 86,
Balloon.Need I say more?
6. If you could cook in any country in the world using local ingredients, where would it be and
why?
It would have to be Italy! The produce, the flavours, even right down to the way they eatthe
Communities all mucking in to create exquisite food for each otherheart-warming!
7. What is your favorite station working on the line?
In the UK, we rarely have the US line cook set up. We all muck in as we see fit. My main section
usually is Sauce, yet I will adapt as the night progresses depending on work load of course. Its
the Team thing.
8. Currently, what skill would you like to enhance to your culinary arsenal?
Amore advanced knowledge of Molecular Gastronomy would be a huge enhancement. Yet I am
trying to embrace the foraging aspectthe two skills marry extremely well.
9. What do you consider your greatest career achievement?
My Dad was always critical of my food, so one day I cooked him fillet steak with a salad of lambs
leaf, sun-blushed tomatoes, pickled cucumber, roast red peppers and a side of pink peppercorn
sauce, (I know its simple but I was still Commis at the time), it blew his mind! I had never seen
him smile so much when eating a meal I had prepared for him.
10. Five things you could not live without....
My Daughter
Music
The Culinary Brethren
Work
Coffee
Drop some chefology on the community (in a single phrase, what do you live and/or die by as
a culinary professional): We all wear blue aprons in my kitchen because were all Commis.
Were all still learning Marco Pierre White (From White Heat)
You can find Sous Chef James Douglas FEEDING THE INDUSTRY at The Holly Bush Inn | Little Leigh,
Northwich, Cheshire, CW8 4QY as well as one of the contributors in the annual UK publication, ONE Magazine.

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08

MAY
2012

CHEFOLOGY: MUNEHIRO 'Moony' NAKAZATO

Ten questions for extraordinary culinary professionals FEEDING THE INDUSTRY.
Ever since he was little, Pastry Chef Munehiro 'Moony' Nakazato had a curious palate. The first
non-Asian food he ever tried was an olive, and that was in kindergarten. After that, his tongue
was his canvas, and the world his inspiration. Nicknamed 'Moony' after his teacher couldn't
pronounce his Japanese name Munehiro, Chef Nakazato is currently creating goodness as the
pastry chef in the City of Angeles at Nobu: Los Angeles one of, if not the most iconic and
renowned restaurants chains on the planet... This is Moony Nakazato's Chefology...
1. How are you currently Feeding the Industry?
Pastry Chef, Nobu Los Angeles
2. Have you always done exclusively pastry? what pushed you in that direction?
I have experience on various stations on the line...but the pastry side seemed more challenging
since it focused on patience and consistency.
3. What is the best career advice youve ever received, and who gave it to you?
Honestly, I take any advice as the best advice. Learning from everyone has given me a mentality
where I can be a teacher and also a student.
4. What do you consider your signature desert?
My carrot cake. I know they are a dime a dozen but my wife loves carrot cake and the challenge
for me was to create the best carrot cake she has ever eaten and now, my cake is reserved for
VIPs.
5. What (musician, poet, painter, country, type of cuisine, etc.) has had the greatest influence
on how and/or what you cook?
Definitely my wife. She'll always be my food critic.
6. What do you value most about working as a chef?
Determination and drive.
7. What is your post shift ritual?
Eat. When I get home at 12:00am I eat the first and last meal of the day.
8. What role/position would you consider vital to the BOH?
Definitely a floater. Someone that knows all the stations and be able to prevent each station from
getting into the weeds
9. Currently, what skill would you like to enhance to your culinary arsenal?
I have been dabbling in sushi and have worked as a morning sushi prep at a different location.
Be nice to know kitchen, pastry, and sushi no?
10. So far this year, what is your...
Favorite chef? Chef Ricardo Zarate...been following him even before working professionally in
the kitchen.
Favorite Dive or Restaurant? I'm not picky but any type of Izakaya are fine.
Go To ingredient? Loving the Valrhona Caramelia's right now.
Biggest pet peeve? Uncleanliness
Cookbook? Any books from Nobu Matsuhisa.
Drop some chefology on the community (in a single phrase, what do you live and/or die by as
a culinary professional): Let them eat cake!
Find Pastry Chef Moony Nakazato FEEDING THE INDUSTRY in the famed L'Orangerie space on La Cienega
Boulevard in West Hollywood | Nobu Los Angeles 903 North La Cienega Boulevard Los Angeles, CA 90069

Make Reservations by OpenTable

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01

MAY
2012

CHEFOLOGY: CHRIS MITCHELL

Ten Random questions for extraordinary culinary professionals FEEDING THE INDUSTRY.
As someone who has always wanted to cook for a living, Chef Chris Mitchell takes the
responsibility of being an executive chef at New York's LES eatery Fatt Cuckoo very seriously.
While working under some of the greatest chefs in the world, at some of New York's most
popular restaurants, Mitchell was exposed to unique & rich techniques, the finest ingredients.
More importantly, he learned first had how the Bloomfield's, Holzman's, and Dufresne's operate
day to day in order to find success in this business....This is Executive Chef Chris Mitchell's
Chefology.
1. How are you currently Feeding the Industry?
Executive Chef Fatta Cuckoo, LES, NYC
2. What is the best career advice youve ever received, and who gave it to you?
Don't be afraid to work hard, take chances, and truly learn from your mistakes- my Dad
3. What do you consider your signature dish?
I don't think I have one, every time a dish takes off at the restaurant or I feel like its too popular my
immediate reaction is to want to change it.
4. When did you decide you wanted to be a chef and/or culinary industry?
Around 13 or so something inside me clicked and I just loved cooking.
5. What do you value most about working as a chef?
The creativity, and the amazing feeling you get making people happy with food.
6. What is your favorite single post shift / late night eatery?
I know I am boring but it's vitamin water and my apartment. If I do drink it's a Kentucky Cardigan
at WD-50 from my guy Kevin.
7. What is your present state of mind when it comes to the culinary industry?
Best time to be working in NYC, it's the most exciting time in food history, food is nightlife in NYC
today and as a chef that's amazing.
8. Name five things you could not live without.
My Knives.
My Girlfriend.
Aplace to cook.
Essex Market.
Basil.
9. So far this year, what is your...
Favorite chef? Alex Stupak.
Favorite Dive or Restaurant? Empellon Cocina.
Go To ingredient? Chipotle.
Biggest pet peeve? When people no show or are late to reservations - fuck them.
Cookbook? Like I have time to read cookbook, but of course I bought AGirl and Her Pig.
10. Drop some chefology on the community (in a single phrase, what do you live and/or die by
as a culinary professional)
If a customer doesn't like one of your dishes, you better have served it the way you wanted them
to eat it. Go down on your own dishes not theirs.
Find Chef Mitchell FEEDING THE INDUSTRY down in New York's Lower East Side Fatt Cuckoo

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63 Clinton Street, NYC 10002 212.353.0570

Click for Reservations by OpenTable

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The Knife Maker

23

APR
2012

Uh Oh!
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Made by Hand / No 2 The Knife Maker from Made by Hand on Vimeo.

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Some love to our culinary friends up in Minneapolis, MN - get to know chef Erick Harcey.

10

APR
2012

Curses!
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05

MAR
2012

CHEFPAGES shared Antonio Araiza's Photo

Check out a few members from the CHEFPAGES community doing their thing with Executive
Chef Greg DeMichiel.

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28

FEB
2012

Zagat Survey thanks for giving La La Land some culinary love. #zagat
Last night we celebrated 30 up and coming restaurant professionals under the age of 30 in
beautiful LA. Check out the list and album here: http://zagat.bz/znNP6l

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23

FEB
2012

Galen Garretson and his Town Cutler Shop

If you don't know about these knives...you really should. BayArea loc, Galen Garretson and his
Town Cutler Shop.

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17

FEB
2012

One that truly says it all...

Happy cooking this weekend chefs!

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