Alejandro Martinez, Executive Chef of Troon Country Club, can’t live without this particular product.
Chef’s Thoughts is sponsored by barillafs.com.
Alejandro Martinez, Executive Chef of Troon Country Club (Scottsdale, Ariz.) loves connecting with members through food and linking his dishes to the rich history and tradition from which they originate. Martinez was born in Argentina and also lived in Italy for many years. He realizes the importance of simplicity and the art of respecting ingredients.
- You’d be surprised to learn that I am a heavy metal fan.
- If I could trade places with one chef it would be Alain Ducasse. His technique and influence on chefs in France, Italy and Spain have been remarkable.
- One of my most memorable meals was at The French Laundry.
- My go-to drink is Malbec from Salta.
- My last meal would be a good Asado with sweetbreads, morcilla and chinchulines.
- My worst culinary creation was a ricotta cheese aspic. I didn’t activate the gelatin and therefore it was a soup.
- If I could change one thing about my club it would be the kitchen. The building was renovated four years ago, except the kitchen was unchanged.
- My favorite junk food is french fries from Five Guys.
- If I wasn’t a chef, I’d love to be a golfer.
- I knew I wanted to be a chef when I decided I wanted to travel and see the world.
- You’ll never see Velveeta on the menu at my club because real cheese is out there.
- The most ridiculous member or guest request I’ve ever had was a dairy-free sandwich with buttered, toasted bread.
- I love being a club chef because I get to know our members and get instant feedback from them.
- When I’m not in the kitchen, I’m either at home with my family or on the golf course.
- My biggest mistake when I first started as a chef was thinking I knew it all. I found out quickly that I knew nothing.
- I cook queso at home, but I’d never cook it at the club.
- If I could have dinner with one person, dead or alive, it would be my paternal grandma. She taught me a lot and I would love to spend a meal with her.
- The most valuable piece of career advice I’ve ever received was, “Steal with your eyes,” meaning be alert to look around and learn.
- My favorite celebrity chef is Anthony Bourdain because he was able to voice what used to be the norm and in some places still is.
- The most important thing in my kitchen is my staff. I’m nothing without them.
- I want to learn more about wines because it’s fascinating how a plain fruit can become something amazing.
- My favorite ingredient is olive oil. Tenderloin is the most overrated ingredient. Vinegar is the most undervalued ingredient. I detest calf liver, and I can’t live without bread.
- I don’t like to brag, but I was managing a kitchen that was doing 200 covers a night when I was 19 years old.
- My most embarrassing moment in the kitchen was a night that I burned corn kernels three times in a row while trying to make popcorn.
- I’d like to see more club chefs doing friendly competitions with other chefs or collaboration dinners.
- My favorite cookbook is Under Pressure, a sous vide cook book from Thomas Keller.
- My favorite kitchen hack is to confit any protein in some form of fat.
- I am motivated and inspired by my wife. She’s one of the smartest and caring persons I know.
- The hardest service of my career was when we were booked solid from 6 to 9 and I didn’t have a grill cook or a dishwasher.
- The most popular item on my menu based on sales is our Comfort Special.
- I’d lose my job if I took Caesar Salad off the menu.
- Respect is the most important quality in a sous chef.