Spencer Van den Dool (’97)
What is your greatest strength in the kitchen? My skill set, leadership ability, speed, and quality - I’m accurate and getting it (the plate) to look good.
”I like things classic, simple, and sticking to the basics – but being innovative and creative with it…” What is your first food memory? That would have to be eating escargot at the age of 8 on a family trip to Washington, D.C. I fell in love with escargot and food in the dining room of the Hotel Washington. Describe your journey to the Tulip: I learned on the job with numerous Lexington area chefs, but most especially at a Michelin Two Star restaurant just outside Amsterdam in the Netherlands. Their specialty was classic French and Italian cuisine! Who has influenced your cooking the most? My grandmother has to be mentioned as the individual who has influenced my cooking the most. She was the original owner of a la lucie and The Depot in Midway. She’s a Kentucky native and the cooking at her house was always amazing. I also remember, unlike my friends who were watching Power Rangers, that I would watch Great Chefs of the World on KET as a kid. I was fascinated by how restaurants worked and it just intrigued me to no end. Unfortunately, it took me 20 or so years to figure it out.
What is your worst nightmare or the dumbest thing you have ever done in the kitchen? That would have to be having the restaurant over-seated and not getting the food out with diners hemorrhaging. It happened once in Midway and I don’t ever want to repeat that experience! What is in your fridge at home? Hot pockets, sliced turkey and cheese, OJ, peanuts in the shell (after work snack), and beef pâté. What is the last book you read? Besides a cookbook, it was a biography about Iced Tea. It was motivational. Where is the first place you would take an out of towner? Yamaguchi’s is very unique and different. The chef’s technique is incredible, they have great sake and the atmosphere is very friendly. There’s no telephone because they don’t want to interrupt dinner. Tomo. I love North Lime and George’s burger is special! What is your best cooking tip for a novice? Don’t use too many ingredients on one dish, stick to basics, and don’t ruin a classic dish. There is a fine line between being creative and being over creative.
Family: wife Vicki Andrade (’00) newborn son William Business: The Tulip Bistro and Bar
Favorites Favorite Kitchen Item: The knife - it’s used for absolutely everything. Favorite Cookbook: The Joy of Cooking classic American recipes and good methods. What is your favorite “go-to” ingredient? Old Bay Seasoning What is your guilty food pleasure? My comfort food would consist of baked potatoes and chicken and dumplings. Favorite Hobbies: Gosh, that’s a tough one! Eating (sushi, especially), listening to music and artwork. I work mostly with pencil and ink.
Who is the most famous person you have cooked for? Meet the Press’s David Gregory, Karl Rove and Michael Chertikoff.
Are there any culinary trends you are wild about right now? Chasing fads is not my thing. I like things classic and simple. I stick to the basics, but I’m innovative and creative with it. I’ve just returned from Toronto and have been inspired to play with smoked meat and fish. What is the one dish that will always be on your menu? She-Crab Soup and short ribs which we serve with curry roasted potatoes, green beans, horseradish cream, and natural jus. What music is playing in the kitchen while you work? Jazz is good in the kitchen because it’s relaxing, but we listen to everyone. Pandora is great because they mix it all up. 90s rock/pop is a no-go area, though! 22
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