Round two with Lucas Forgy, exec chef of Freshcraft: Avery beer rep is a ninja!
Part one of my interview with Lucas Forgy, exec chef of Freshcraft, ran yesterday; this is part two of our chat.
What do you enjoy most about your craft? Being able to engage with people in real time and make things happen.
Biggest compliment you're ever received: I don't take compliments well, but when the people I work with day in and day out tell me that what I've cooked is some of the best whatever they've ever had -- to blow someone's mind who's completely used to the way you cook -- that feels good to me.
What's your biggest pet peeve? Knowing someone has the knowledge and ability to perform a task but insists on leaving it for someone else to do.
What's the best food- or kitchen-related gift you've been given? A tablespoon. You can eat with it and use it for just about every measurement.
What's always lurking in your refrigerator? Great beer, some sort of homemade stock, pho ingredients, chia seeds, corn tortillas, sriracha and green Tabasco.
What's the difference between jam and jelly? You can't jam a...wait, it's fruit, puréed, right?
Best recipe tip for a home cook: Take your time. Build a foundation before you dump everything in a pot and throw the temperature on high. You can do that if you want, but it'll taste better if you take the proper steps and cook the ingredients the way they're meant to be cooked.
One book that every chef should read: Peace, Love and Barbecue, by Mike Mills, is a really fun read. It's kind of like reading Bourdain's Les Halles cookbook, because aside from great recipes, there are also lots of pictures, behind-the-scenes stories and shit-talking. I also really like Walden Pond. Sometimes the path is dead, and it's time to move on.
Rules of conduct in your kitchen: Show up clean, do your job, be nice, have fun, drink a beer, and don't get hit by a car. A lot of my cooks ride bikes, and they're always getting hit by a car. Weird.