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# P E R F E C T LY P L AT E D C H E F S

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Q&A with

Chef Jaime Pesaque F&B • WHY CHOOSE FOH DISHWARE? JP • When selecting dishware we wanted to go with a line that

would provide great quality while still remaining cost efficient. We also found a styles that were a perfect match with the restaurants look and feel as well as ideal for the desired presentation of our food.

F&B • HOW IMPORTANT IS PRESENTATION? JP • For us, presentation is very important because it really affects

the customer’s perception of the food being served. When a dish is visually appealing, it truly adds to the dining experience and that’s what we hope to every time. Serve dishes that not only taste good, but also look good!

F&B • WHAT IS YOUR FAVORITE WAY TO PLATE? JP • Clean, simple and in a way that is true to our style of cuisine. F&B • WHAT IS YOUR FAVORITE LINE FROM FOH? The Ellipse Collection has to be one of my top picks – we use a JP • lot of these in our restaurants. F&B • DO YOU HAVE ANY PLATING TRICKS YOU CAN SHARE? JP • I don’t have any tricks, I just think less is better. But it is important to choose the right plate keeping the color of the food in mind.

F&B • WHAT MADE YOU DECIDE THIS WAS YOUR CAREER PATH? JP • I knew cooking was my calling since childhood, I don’t know what

I’d be doing if I weren’t a chef. My biggest inspiration was my cultural roots and passion for eating. It’s in my blood to create delicious food and I’m passionate about crafting beautiful flavor profiles and dishes.

F&B • WHO WAS YOUR GREATEST COOKING INFLUENCE? JP • There are two chefs who influenced me the most. First is Jack Benoit, who is French, but lived in Lima for 15 years and was one of my instructors. Also, in Spain there’s Joan Roca from El Celler de Can Roca, a three Michelin star restaurant where I worked for some time.

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w w . f o o dContinues b e v m a g . cOn o mNext | J aPage nuary 2017 Q&A with Chef wPesaque,

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