Course:FNH200/Projects/2024/Interview with a Chef

About Our Interviewee

Front of Lepp Farm Market

Chef Thalia

• Workplace: Lepp Farm Market, Located in Abbotsford, BC
• Role in the workplace: Team Lead for the Back of House kitchen

Summary of the Interview

(1) general introduction

• How long have you been in your current position? How many years do you have in the industry?
  • Kitchen worker at Lepp Farm Market, a year-round farm market with a café and catering services
  • Six years at Lepp Farm Market
  • Team leading position for one year
  • In the industry for eight years
• Can you describe your culinary training and background? What were some basic expected learning outcomes for different levels of your training?
  • Training background: primarily classic French with Italian influence from the Head Chef she works under
  • Basic learning outcomes: sauces, stocks, soups, lamb, pork, seafood poultry and beef as well as knife cuts, cooking techniques for vegetables and poultry
    • Professional Cook 1
      • There are three levels of the Professional Cook program in Canada. Chef Thalia is a Red Seal Chef, meaning that she has obtained all three levels of Professional Cook. Information about the Red Seal Occupational Standard for Cooks can be found here.

Meat board for catering. Deli meats (some of which are made in-house by the meat and deli department) are sliced and weighed to account for the number of people being served. Gloves are used to handle each of the different meats, but are changed regularly in conjunction with hand washing. Non-toxic flowers can add appealing visuals to the board.

(2) consumer trends

• How have recent food trends influenced the menu at your restaurant?
  • Food trends don’t have an effect (have a set menu from seven days a week).
  • Many food trends are influenced by season, ingredient that are harvested during their season are often more likely to appear on the menu, for example in the fall the restaurants will introduce new dishes made from seasonal harvests like squashes and pumpkins.
  • Fruit season currently dictates fruit-based menu choices (particularly cherries and strawberries in summer).
  • Local ingredients are prioritized when it comes to decision-making for menu items.
• Do current situations in the world impact what you bring in for ingredients? (ex: if a drought caused certain crop prices to rise, would you avoid bringing those crops in?)
  • Yes, natural disasters will affect the availability of certain food items, this year there was a deep freeze in the company's orchard in the Okanagan that wiped out stone fruit crops (i.e., peaches, nectarines, plums).
    • dishes including these ingredients have been avoided this year.
    • the typical Corn & Peach Festival that takes place in late summer only focuses on corn this year and will aptly be called the Corn & PeachLESS Festival

(3) cooking techniques and ingredients

• How do you decide which cooking method to use for a particular ingredient? For example, for a piece of green vegetable, how do you choose between blanching, roasting, frying, or simply serving it raw?
  

  Fruit Platter for catering. Proper handling of raw fruits includes proper handwashing, sanitizing work spaces, ensuring that fruits are suitable for consumption both by means of safety and consumer satisfaction (no mould, mushiness, ensuring fruits are ripe, etc.)
  • This varies on what dish we are making and what flavours we are trying to achieve, for example we would use raw vegetable for salads, and use the technique of blanching for meal prepping before hand.
    • Blanching: to partly cook something or to cook in advance and then use it for like later service
    • Raw: salads or veggie board for catering
    • Frying: starchier foods or foods with low-sugar and low-moisture content
    • Roasting: high heat with little cook time
• What role does temperature play in achieving desired textures or flavours?
  • We try to cook food at higher temperature with lower exposure time, cooking for too long will make red meat and poultry dry and tough, vegetables will become mushy and lose nutrients. Ideally, high temperatures & low cooking times.

(4) food safety

• How do you prevent and control foodborne pathogens in your kitchen?
  • Ice wands (a frozen water bottle that cools down foods such as soups and sauces)
    • cools down liquids faster
  • Cleaning the fridge regularly with food safe material and solutions
    • failure to do so could encourage the growth of mould on surfaces or invite rodents
• How do you ensure that hygiene and food safety are enforced?
  • We have protocols in our kitchen to ensure proper hygiene of staff members, make sure everyone washes their hands before and after handling food items, labeling ingredients and meals to ensure they do not pass the expiration date.
    • FOODSAFE level one is required for all kitchen staff.

Sandwich board for catering. For these sandwiches, raw vegetables (tomatoes, lettuce) were used for texture, though pickled vegetables (pickles, peppers) can add complexity to flavours. As the sandwiches are served cold, deli meats are a suitable protein. As the board is wooden and is reused after the catering event, the board must be sanitized before and after each use with a clean cloth and a food grade sanitizer.

(5) future outlook

• How do you address the ethical considerations of using genetically modified organisms (GMOs) in your cooking?
  • We generally try to avoid GMOs, we try to stick with natural as much as we can, we believe that is the best for both the restaurant and the customer. But we understand that in some situations GMOs cannot be avoided.
  • GMOs initially were to help farmers with yield, and making food more affordable and accessible
  • May contain allergen for some people
  • Unclear with the long-term impact on the environment
  • Genetically modified foods tend to be immune to herbicides
• Are there any kitchen or culinary technologies that you’re excited about?
  • Big immersion blender (different sizes), used for sauces, stocks, and soups
  • Standardized Combi Ovens allow different cooking methods (combination of dry heat and steaming)
  • Instant pot (fry, steam, and many other applications)
  • Electric countertop composter speeds up the decomposition of food, odourless, making compositing more manageable

Reflection

The interview with experienced Red Seal Certified Chef Thalia shows that her culinary journey blends deep-rooted expertise with a pragmatic approach to modern culinary challenges.

Immersion blender

According to the interview, the decision to employ specific cooking methods hinges on several factors. For instance, blanching emerges as a preferred technique for meal preparation, particularly when pre-cooking vegetables ahead of time to streamline service. This method not only preserves the vibrant colors and textures of vegetables but also ensures they are ready for quick finishing during peak dining hours. Conversely, frying is advocated for starchier foods or items with low moisture content, aiming to achieve a crispy exterior while retaining moisture inside. This method is crucial for dishes like fried potatoes or breaded proteins, where texture plays a pivotal role in culinary enjoyment. Each cooking method discussed reflects a deliberate choice to achieve specific culinary goals.

Combi Oven

Chef Thalia’s preference for higher cooking temperatures with shorter durations aligns with what we have learned in class. First of all, high heat encourages the Maillard reaction, which is responsible for the browning and development of complex flavours in foods. This reaction enhances taste and aroma, contributing to a more flavourful dish. Next, shorter cooking times help preserve vitamins and nutrients in vegetables, minimizing their loss through prolonged exposure to heat. Additionally, cooking at high temperatures ensures that foods reach safe internal temperatures quickly, reducing the risk of foodborne illnesses (bacteria grows faster between 40F-140F). Other reasons to use this cooking method include the preservation of moisture and texture (high temperatures quickly seal the surface of meats and vegetables, preventing moisture loss), and increased efficiency with shorter cooking time).

Ice Wand

As regards to the stance on genetically modified organisms (GMOs). While Chef Thalia generally avoids GMOs due to perceived risks like allergens and environmental impact, the discussion also acknowledges potential benefits like increased yield and accessibility. It is important to note that ingredient choices are influenced by social and cultural factors such as views on GMOs or the creation of season dishes.

Moreover, the interview shed light on exciting advancements in culinary technologies that enhance efficiency and creativity in the kitchen. The mention of immersion blenders of various sizes for sauces and soups (more convenient and efficient than a blender). Similarly, standardized Combi Ovens that offer versatility in cooking methods—combining dry heat with steaming to be able to maintain the precise temperature for a desired time.

Responses to Food Science Questions from Interviewee

Question from Chef: The Combi Oven is really important as Convection based heating is used for a lot of menu items. Can you think of some ways as to why this would be an advantage in a restaurant setting?

Response: Convection cooking methods would be extremely important in a restaurant setting where food needs to be properly cooked in a short time frame. The circulation of hot air via Convection allows for foods, especially foods that are a mix of solid & liquid components, can be cooked uniformly without the need for constant stirring or re-positioning of the food inside the oven. Additionally, due to the ability to uniformly heat food, this would alter processing and cooking times without sacrificing efficiency as everything is prepared in a single unit with even heat transfer. In a restaurant setting where customer satisfaction and safety is vitally important, with respects to potential foodborne illnesses such as Botulism, the Combi oven would do a sufficient job at properly cooking food thoroughly and eliminating the possibility of foodborne illnesses occurring.

To elaborate more on the benefits of combi ovens beyond their convection cooking ability, they offer a lot of versatility in the kitchen. The steam function is great for cooking delicate items like seafood and vegetables, as it keeps them moist and preserves their nutrients. Combining convection heat with steam allows you to roast meats while keeping them tender or bake with a crispy crust.

Combi ovens are also more energy-efficient compared to using multiple appliances for different cooking tasks, which can help reduce overall energy use. Plus, they save valuable kitchen space by replacing several appliances with one, leaving more room for other equipment or work areas.

Team Reflection

At the beginning of our project, our team gathered to outline our goals and objectives. We aimed to explore and analyze various aspects of food science, including ingredient functionality and the impact of different processing techniques. Colin is familiar with Chef Thalia both professionally and personally as he worked with Chef Thalia at Lepp Farm Market for nearly five years, and this led to our decision to choose what we want our project to be.

One major issue we encountered was not thoroughly reviewing the project guidelines beforehand. This oversight led us to stumble upon several requirements that we didn’t fully understand, causing confusion and delays. In retrospect, a more careful review of the requirements at the beginning would have clarified our objectives and set a clearer direction for the project.

One of the key factors that helped our learning was how everyone actively participated throughout the entire creation of this project. We supported each other when we were in doubt and always effectively communicated when we encountered any problems. We also faced challenges because we all have different schedules, and people have things that they are busy with other than this course. Fortunately, we always started our work in advance, so we do not need to struggle with not finishing before the deadline.

If we were to undertake this project again, as a team, we would prioritize thoroughly reviewing and understanding the project requirements before starting. This would prevent confusion and ensure that we are aligned with the project goals from the outset. Implementing a more structured planning process would also improve our effectiveness.

Potential Exam Question

Which technique is useful when comes to vegetable meal prepping?

a) Roasting

b) Blanching

c) Frying

d) Steaming

e) None of the above

Correct answer: b) Blanching

The main purpose of meal prepping is to both preserve flavour and texture of vegetable and to improve storage for easier future use, blanching is a common technique used for meal prepping as we have learned in Lesson 6: Thermal Preservation. This question links back to lessons that we've learned that ties to real-life settings as to the response from our interviewee, this could be a great question on the exam to represent student's knowledge of techniques used for food processing.