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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 Jaret Blinn F&B • WHY CHOOSE FOH DISHWARE? JB • Ever Changing, FOH is always growing and improving. You can tell that they are staying on top of the market trends and creating their own trend..

F&B • HOW IMPORTANT IS PRESENTATION? JB • Extremely, guests first eat with their eyes. FOH plates do a great job of showing of any food presentation

F&B • WHAT IS YOUR FAVORITE WAY TO PLATE? JB • I have always liked plating product on any white plate, the contrast of white and color allows the food to speak for itself.

F&B • WHAT IS YOUR FAVORITE LINE FROM FOH? JB • Right now I really like the Harmony line F&B • DO YOU HAVE ANY PLATING TRICKS YOU CAN SHARE? JB • The good thing about FOH is they have plates for anything. From messy, to clean, straight lines, to components there is something for every style of chef.

F&B • WHAT MADE YOU DECIDE THIS WAS YOUR CAREER PATH? JB • Just loved cooking with family growing up. Some people grow up reading books, mine was reading a cook book.

F&B • WHO WAS YOUR GREATEST COOKING INFLUENCE? JB • Family...Just loved cooking with my parents and grandparents with Italian roots. Professionally, I have worked with so many great chefs. Just always being open to learn from each one of them has helped me grow.

F&B • WHAT IS YOUR FAVORITE WHITE WINE? FAVORITE RED? JB • Now a days there are so many different variety so many good wines. I’m a huge fan of Pinot Noirs...well balanced that can go with many food options. Whites... Rieslings, not too dry with a bit a sweet and acidity are always tasty.

F&B • WHAT IS YOUR FAVORITE INGREDIENT TO COOK WITH? JB • Sweet applications.. I have always loved vanilla beans and Stone fruits. Savory applications would include Spring vegetables of baby artichokes, spring peas, fava beans...

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Food & Beverage Magazine January 2017  

2017 TRENDS: Creation To Consumption Cover Story: Organic Valley-Grassmilk Yogurt 2017 Industry Promotions and Appointments Upcoming Events,...

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