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lawyer, but you find you have other passions in the world. Working at The Greenbrier was an eye-opening experience.
What were the previous years’ secret ingredients? The first year was challenging. The secret ingredient was wild boar. For dessert, I had to step back and say, “I’m not a chef anymore. I have to be some kind of scientist and break down the molecules.” The second year was red grouper. It’s hard to use a protein like that. Everyone wants to think so hard, but food is simple. We do a lot of intricate dishes, but at the end of the day, it’s still food.
I guess. I’m very confident in my food. It’s got to taste phenomenal. I could make food look like a million dollars, but it’s all about taste.
IT’S TIME FOR A ROUND OF OUR FAVORITE WORD GAME. WE SAY A WORD AND THEN YOU SAY THE FIRST THING THAT COMES TO YOUR MIND. GO!
Tell us about your sous chef Guirellmo Lopez.
OS: Vegetable. RA: Fresh.
Do you think good things come in threes?
He was my partner for the last two combats. He has been with me since I worked in Birmingham (14 years). I’ve trained him from the ground up. I can’t say enough about him. He can make grown men cry.
Message to challengers: Have fun doing what you love. Go into it thinking that way. Cook from your heart. If you do that, it all comes together.
“I’ve cooked with anything you can name.” CHEF:
James Schumann
RESTAURANT: Cuvée Wine and Bistro WEAPON OF CHOICE: 9-inch chef knife
Tell us about your cooking background.
Tell us about your sous chef Jeremy Zajack.
I was interested in cooking since I was 16. I studied at the Culinary Institute of America in Hyde Park, New York, in 1988. I’ve been working for Cuvée for almost two years now.
He’s an excellent chef with a lot of skills, extremely fast.
What is your strategy for the competition? Fall back on familiar items and techniques, such as classic French style methods of cooking, keeping with sauces. I can dig deep on any product that comes across the table. I’ve cooked with anything you can name.
Why do you think you would win? As an executive chef, I’ve always been hands-on. I’m also on the same page with my sous chef. We think very much alike.
ocalastyle.com sep’11
Biggest challenge of the challenge? Kind of being the new kid on the block.
WORD GAME TIME! OS: Vegetable. OS: Ice cream. JS: Carrots. JS: You’re making OS: Meat. JS: Tenderloin. OS: Egg. JS: Chicken.
me hungry. Chocolate brownie.
OS: Rick. JS: Defeated.
OS: Meat. RA: Fresh. OS: Egg. RA: Sunny
side up.
OS: Spice. RA: Gosh, there’s
so many… Salt.
OS: Candy. RA: Praline. OS: Victory. RA: Sweet.