5 Burning Questions for the Chef in the Hat
We recently opened up the social network floor to all of Chef's followers in order to get some of your burning questions answered by the Chef in the Hat himself. We found out where Chef gets his food products, what inspires him, and even got him to share a wonderful recipe for a braised pork belly.
Where do you source your food products? (i.e. meats, vegetables, or other ingredients, are they local)
- We buy our products through local farms, local growers and local suppliers. Whenever possible, we follow the guideline: "Local, Seasonal, Fresh and Wild"
Where do you draw your inspiration from?
I love to eat, so I try different types of restaurants and figure out what tastes I like. Then I try and incorporate some of those ideas into my cooking
What are some tips for keeping your open work space so tidy?
"Clean as you go" is definitely our motto in the kitchen. It is a good attitude to have in the kitchen as well as anytime you are finished with a project. When done, you clean your area and start fresh and new on to the next one.
What is your favorite preparation for pork belly besides bacon?
I love pork belly braised in the oven with spices, soy, and ginger. This pork belly accompanied with a good side of cooked beans is just delicious. If you would like to try making it yourself, the recipe is on our blog at the Chef in the Hat website.
What inspired you to use culinary Argan oil in your cooking?
I was inspired by my visit to Morocco. I also have good Moroccan friends who introduced me to some great foods from that part of the world. I really enjoy how Argan oil is nutty, delicate and silky to the palate and also gives off a beautiful aroma. It is a fabulous finishing oil for fish or roasted chicken and makes a great dressing for crunchy greens. You can also use Argan oil as a great seasoning for grain salad and soups.