FOODIES WEST.COM         

 EXECUTIVE CHEF CHUCK KAZMER
 

  FOUR
SEASONS SCOTTSDALE AT TROON NORTH
in Scottsdale, Arizona

  In reality, cooking is more a trade, a skill, than knowledge.
You can cook in theory, but you can't eat theory.

September 2017 Issue | Vol. 5, No. 14












 



 








 
 
 
 


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Executive Chef
MOUNTAIN SHADOWS
 PARADISE VALLEY, ARIZONA

CHARLES WILEY

Executive Chef
MARRIOTT MARQUIS CHICAGO
JOSHUA MURRAY

  Executive Chef
JW MARRIOTT PHOENIX
DESERT RIDGE

RYAN LAMKIN

  Manager/Mixologist
MERITAGE an Urban Tavern
JW MARRIOTT PHOENIX DESERT RIDGE

TRAVIS PARSLEY


Chef Kazmer shares a story from his time in Amman, Jordan
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M.F.K. FISHER
Food writer extraordinaire

     
MERITAGE
An Urban Tavern
with Chef de Cuisine Phillip Keppler
JW MARRIOTT DESERT RIDGE
Phoenix, Arizona

     
VIVA XXXII Tequila
Democratizing Luxury

      
Montelobos Mezcal
with Iván Saldaña, PhD.


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Chuck Kazmer | Executive Chef | Four Seasons Scottsdale Troon North in Scottsdale, Arizona It’s always interesting to encounter something bigger than oneself. And the kitchen never fails to provide the moments. “There’s something new everyday,” Chuck Kazmer concurred. Which means Kazmer’s first encounter happened on Day One when he, as a culinary student, reported to his assigned chef, Bavaria-born Elmar Prambs. Kazmer went to class one day a week and then had on-the-job training under Prambs, the executive chef at Four Seasons Hotel Austin. Prambs remains a culinary icon in Austin known, to this day, for his creative flavor profile and aesthetic presentations. “It’s a pretty intimidating thing to a kid, literally, to be working with a great chef,” Kazmer said. Especially a kid who didn’t factor in the word “fearsome” when he decided to make a career of the kitchen. Up to that point, Kazmer equated the kitchen with “affection” and “fun”, starting with his dinners at his grandparents’ home and learning with his dad. “Mom cooked out of necessity,” Kazmer recalled, “but dad cooked out of passion. I always admired that. He always had a great time in the kitchen. I would be in there with him helping him, as well. So that’s kind of where I got into it. “When I got out of high school,” Kazmer continued, “I decided, Okay, I should be doing something now. So I started cooking, just as a job. I had cooked, actually, through high school, as well, just because it was an easy job to get into. I discovered I liked it. It was fun. And you never go hungry. That’s the beauty of it.” And then he met the chef de cuisine with which he’d be working alongside, Daivd Dull. Dull had what one might describe a big spirit.