When it comes to special celebrations, such as weddings, one thing that all of your guests will remember is the food they ate. What’s just as important as the food is the chef who cooked it! The chef takes control of the kitchen and is responsible for the masterpieces that come out of it. With that being said, we have prepared some questions for our very own chef, Mike.
Why did you want to be a chef?
I was cooking at a friend’s house and they said I needed to go to culinary school because my cooking was so amazing. I second-guessed the idea, but went to check it out anyways and I ended up enrolling the next week. I took that as a sign that I was in the right place at the right time and that is where I was meant to be.
What dish are you most famous for?
I get the most compliments on my Roasted Carved Tri-Tip. People love the taste and presentation of it.
What is your favorite dish to make?
I would help my sister cook at her house when I was younger and it was my favorite thing to do so I love making foods that remind me of my childhood.
What is the greatest challenge you have faced and how did you overcome it?
When I was going to culinary school, my schedule got switched up and I would finish school at 12:00am and I had to be at work at 5:00am. I got little to no sleep, but I just kept telling myself that it would all be worth it.
What is one word you would use to describe your job? Why?
Amazing. I get to see people’s reactions from my food and that is the greatest feeling. I can confidently say that I love what I do and love going to work.
How do you stay on top of all the new cooking trends?
Mostly I use the Internet to see what’s new and how I can stay on top. I also talk to some of our vendors who know the inside of that is changing in the industry.
Why do you love to work for weddings?
I love that I get to touch people’s lives. With my cooking I can get personal with the guests because it is something they will remember and, in a way, I get to be a part of an amazing memory.
Catering Tip #27:
Have you ever had trouble cutting the perfect Tri-Tip? You no longer have to suffer through cutting your meat before eating your delicious meal! The correct way to cut your piece of meat it so cut ¼ slices across the grain or maximum tenderness.
Mu Shu Steak and Apple Wraps
4 beef Tri-Tip Steaks, cut 1 inch thick (about 4 ounces each)
3/4 teaspoon ground cinnamon
1/4 teaspoon pepper
1/4 cup hoisin sauce
1 tablespoon honey
3 cups tri-color coleslaw mix (with green cabbage, red cabbage and carrots)
1 Granny Smith apple, peeled and thinly sliced
8 medium whole wheat flour tortillas (8 to 10-inch diameter), warmed