Interlachen CC’s Restaurant Chef loves this cooking method, thinks this ingredient is overrated and detests this canned vegetable.
Chef’s Thoughts is sponsored by barillafs.com.
Andres Maldonado Fuertes was born and raised in San Juan, Puerto Rico. He moved to Orlando, Fla. in 2014 and has worked in different kitchen environments from prestige and exclusive clubs to theme parks, hotels, dinner shows, corporate restaurants, and more. Fuertes is currently serving as Restaurant Chef at Interlachen Country Club in Winter Park, Fla.
- You’d be surprised to learn that I own a food truck called Nona Street Bistro.
- If I could trade places with another chef it would be either Thomas Keller or Gordon Ramsay.
- One of my most memorable meals was at Bouchon Bistro by Thomas Keller.
- My go-to drink is Diet Coke no ice.
- My last meal would be pasta.
- My worst culinary creation was a deep-fried beer-battered cinnamon roll breakfast sandwich.
- If I could change one thing about my club it would be adding another walk-in fridge.
- My favorite junk food is pizza.
- If I wasn’t a chef, I’d love to be a business advisor.
- I knew I wanted to be a chef when I wanted to impress my wife back in the dating days.
- You’ll never see tilapia on the menu at my club because of questionable reputable resources.
- The most ridiculous member or guest request I’ve ever had was a medium rare++ (plus-plus) steak or burger.
- I love being a club chef because I have the flexibility to use seasonal fresh ingredients and be able to keep up with culinary trends to satisfy members’ palates on a daily basis.
- When I’m not in the kitchen, I’m spending time with my family.
- My biggest mistake when I first started as a chef was underestimating the job itself.
- I cook Spanish rice 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 Thomas Keller.
- The most valuable piece of career advice I’ve ever received was, “Never burn a bridge.”
- My favorite celebrity chef is Thomas Keller because of all his accomplishments, work ethic, and perfect skills.
- The most important piece of equipment in my kitchen is the sous vide.
- I want to learn more about bbq smoking because I have a new one that has only been used to make bacon and ribs.
- My favorite ingredient is oregano. Truffle oil is the most overrated ingredient. Vinegar is the most undervalued ingredient. I detest canned artichokes, and I can’t live without coriander.
- I don’t like to brag, but I make the best Gochujang wing sauce.
- My most embarrassing moment in the kitchen was breaking a hollandaise while teaching how to make it in the Robo Coupe.
- If I could have one superpower, it would be understanding what members really want or have in their minds when ordering.
- My favorite cookbook is Under Pressure by Thomas Keller.
- My favorite kitchen hack is sous vide. Once you know how to use it, you’ll find a thousand hacks for it.
- The hardest service of my career was a 3-course dinner show for 1,300 guests.
- The most popular item on my menu based on sales is Eric Salad.
- Leadership is the most important quality in a sous chef.
- My go-to breakfast is French toast.
- When hiring, bad grammar kills a resume fastest for me.
- My biggest professional pet peeve is micro-managing and being late.
- I will always purchase ketchup instead of making it from scratch.
- The most important question I ask during the interview process is “Tell me a little bit about yourself.” I use this sentence to see if the applicant will talk about his personal life or his current role, accomplishments, and skillsets.
- The best excuse I’ve ever been given for calling off work is having to take grandma for groceries.
- If I had to hire a family member, I would choose my wife because we understand each other perfectly.
- When hiring cooks, I look for enthusiastic people who are willing to keep learning, regardless of experience. I also look for responsible people with great work ethic and leadership traits.