Anthony Capua, Executive Chef of Sycamore Hills Golf Club, says attitude is the most important quality in a sous chef.
Chef’s Thoughts is sponsored by barillafs.com.
Just a few months ago, Anthony Capua was named Executive Chef of Sycamore Hills Golf Club in Fort Wayne, Ind., after having spent three years as Executive Sous Chef of Fiddlesticks Country Club (Fort Myers, Fla.). Before that he was Chef de Cuisine at Hammock Beach Resort (Palm Coast, Fla.), where he had his first real taste of kitchen life.
You’d be surprised to learn that I’m a very calm and easy going person despite being a chef and former marine. - If I could trade places with one chef it would be Grant Achatz. What he’s done in Chicago is amazing and his journey is inspiring.
- One of my most memorable meals was having dinner in Rome with my wife at Per Me. The food and atmosphere were unbelievable and it set the tone for what a beautiful dinner in Europe is truly all about.
- My go-to drink is gin and tonic.
- My last meal would be braised veal shank with some smoked cheddar anson mills grits.
- My worst culinary creation was the first time I put together a porchetta. The taste was amazing but I did not tie it correctly and it became quite the tasty mess.
- If I could change one thing about my club it would be adding in a pizza bar in the front next to our grand fireplace.
- My favorite junk food is buffalo chicken dip.
- I knew I wanted to be a chef when I first got a job at my first resort. There were so many restaurants and opportunities, cuisines and themes. I fell in love because there was so much to learn.
- The most ridiculous member or guest request I’ve ever had was a well done steak seared Pittsburgh style. It looked like a hockey puck by time it was done but the gentlemen said it was perfect.
- I love being a club chef because the ability to impact a member’s day through food always amazes me. I love clubs because we have the ability to create relationships with our members and give what I believe is the ultimate hospitality experience.
- My biggest mistake when I first started as a chef was not delegating enough tasks and instead taking on too many responsibilities. Chefs have to train their teams and set expectations and standards. Then we must hold others accountable.
- I cook spaghetti and meatballs 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 Anthony Bourdain.
- The most valuable piece of career advice I’ve ever received was, “For the first couple years keep your ears open and your mouth shut.”
- My favorite celebrity chef is Alton Brown. I think it’s great how he mixes science and food.
- The most important thing in my kitchen is the team. They are the ones who make it happen everyday.
- I want to learn more about baking and pastry because it’s always an area I like to work on.
- My favorite ingredient is scallops. Ground pepper is the most overrated ingredient. Coarse grind black pepper is the most undervalued ingredient. I detest liquid smoke, and I can’t live without vinegar.
- I don’t like to brag, but I love my pork belly method.
- My most embarrassing moment in the kitchen was ripping some old chef pants in the middle of service. I went to take chicken out of the oven and rip!! Luckily, I had a change of pants in the office.
- I’d like to see more club chefs start embracing new modernized techniques of plating and different cuisines.
- My favorite cookbook is Heritage by Sean Brock.
- My favorite kitchen hack is cutting cherry tomatoes between two quart container lids.
- I am motivated and inspired by chefs pushing the limits of what we can do with food.
- The hardest service of my career was probably a breakfast for about 250 a la carte with me and another cook. I can rock dinners all day long but breakfast a la carte is a different beast, especially with the bigger tables.
- The most popular item on my menu based on sales is salmon.
- I’d lose my job if I took steaks off the menu. It’s the Midwest!
- Attitude is the most important quality in a sous chef.
