FOODIES WEST.COM         
 JULY 2014 ISSUE





Do you have an on-the-job philosophy? One celebrity chef believes so strongly in physical fitness, he weighs his chefs each time they come into the kitchen. Another believes if you haven’t taught kids (including your children) cleanliness in the kitchen, they haven’t learned a thing. Yet another thinks, “In cooking, you’ve got to have a what-the-hell attitude.” No wonder we all love Julia Child. Check out our featured personalities’ philosophies below.

And then come back mid-month to see the items we've featured for this month's CHEF'S LARDER, a book review on Spices & Seasons: Simple, Sustainable Indian Flavors, and what's happening in the dining room at Arizona's fabled retreat-from-reality Garland's Lodge.
 

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CHEF KEVIN TANAKA:

“My philosophy is that if [my cooks] are involved in the menu and the food that we put out and cook on a daily basis, they’ll have more passion. They’ll put their heart into it, and the food’s going to come out better.” 



     
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PASTRY CHEF WINNONA HERR:

“I have a philosophy—let’s face it, desserts are not good for you. But I like desserts and I love eating them. I stress on my staff to create dishes that are worth every bite . . . Because somebody’s going to pick it up. At least let them enjoy the experience.”
      

 

 
 




CHEF AARON GEISTER:

“Every place is going to have its own culture, and our culture [FEED: Far Exceed Expectations Daily] has been bred into us from the very beginning, from the top down. You have a staff that doesn’t have a high turnover. They want to perform and do the best for our guests.”

 
 





MIXOLOGIST EDDIE GARCIA:

The drink is a nice addition, but if you’re sitting there and you are not attentive, if people don’t feel welcome in your bar, they’re not going to come back. Now, if you can couple being a wonderful host with great cocktails, that’s the key.



 

          
    
            








MESQUITE (Prosopis sp.):

Why you need to know your source if you're using mesquite pod powder in the kitchen.
 
 






July 2014 Chef's Larder

Costata Romanesca Squash - Antique Zuques
Joëlle Olive Oil - The Golden EVOO That Wins Gold
100th Monkey Mushroom Kits - DIY Mushrooms
Sinto Gourmet - Do You Kimchi?



 



      
    

 





Spices & Seasons:
Simple, Sustainable Indian Flavors
by Rinku Bhattacharya



It's the kind of food anyone can go home and create.

 

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GARLAND'S - Oak Creek Canyon, AZ

See what's happening at . . . the prettiest spot in Arizona.



 

 

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