Chef’s Thoughts with Austin Braswell

Blind Brook CC’s Executive Chef once received so many truffles as a gift he was giving them away to neighbors.

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Chef’s Thoughts is sponsored by barillafs.com.

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Austin Braswell is the Executive Chef of Blind Brook Country Club in Purchase, N.Y. His passion for the industry grew from his early days as a dishwasher when the chef recommended he attend the Culinary Institute of America. He joined Blind Book CC nearly five years ago. Prior to this post, he was the Executive Chef of The Milbrook Club in Greenwich, Conn. Braswell is currently the President of the Club Chefs of Westchester.

1. You’d be surprised to learn that I enjoying running most mornings before work. I find it energizing and allows me to start the day with a clear mind.
2. If I could trade places with one chef it would be Paul Bocuse.
3. One of my most recent memorable meals was the Picnic Dinner at Blue Hill of Stones Barns. It was a truly innovative way to approach a five-star meal during COVID times. Each course was uniquely packed (with instructions) into one picnic basket. It was a memorable multi-course meal concept that allowed us a gastronomic experience while keeping social distancing and staying safe.
4. My go-to drink is Earl Grey tea or chablis.
5. My last meal would be a Hot Turkey Sandwich served at a truck stop in some remote area of the United States.
6. My worst culinary creation was right after culinary school when I made burgers for the family and seasoned them up with so much raw garlic no one could eat them. My brother never lets me forget this mistake.
7. If I could change one thing about my club it would be the hotline. It’s not functional and it’s outdated.
8. My favorite junk food is Reeses Pieces. (My kids know to leave those for me on Halloween and Easter.)
9. If I wasn’t a chef, I’d love to be a movie critic. I’d love to sit around and watch movies all day in the A/C then blast some one-sided opinions.
10. I knew I wanted to be a chef when I got moved up from dishwasher and started with cold food. I had finally become a member of the team. Everything changed after that.
11. You’ll never see ramen on the menu at my club because the club is very traditional and keeps to traditional French American cuisine.
12. The most ridiculous member or guest requests I’ve ever had were a guest saying they were allergic to salt and when a member ask for chicken salad completely covered in pickled relish.
13. I love being a club chef because you get to know your members’ likes and dislikes which makes it very easy to anticipate their needs, plan meals and events.
14. When I’m not in the kitchen, I’m golfing or with my kids. We’ll never get this time back when they are so small and fun.
15. My biggest mistake when I first started as a chef was burning the bread. We had to fire the bread service as tables came in and you would be busy making other dishes and totally forget until the chef would be throwing the burnt trays in your direction saying “It’s the same as money. You don’t throw money away do you?”
16. I cook Peruvian food at home—specifically a dish called Lomo Saltado that is a stir fry dish my wife loves and taught me how to make it—but I’d never cook it at the club.
17. If I could have dinner with one person, dead or alive, it would be Julius Caesar. (A huge banquet in ancient Rome has to be off the charts.)
18. The most valuable piece of career advice I’ve ever received was, “Stop try to chase the title of executive chef. Keep your head down, focus and it will come to you.”
19. My favorite celebrity chef is Tom Colicchio because he seems down to earth and gets the daily grind that all professionals in the business are going through.
20. The most important piece of equipment in my kitchen is the Vitamix. It makes everything better.
21. I want to learn more about my Rational Combi Oven because I just got it and I am amazed by everything it can do.
22. My favorite ingredient is onions (raw, fried, sautéed, caramelized so many ways to enjoy). Micro greens are the most overrated ingredient. Maggi Seasoning is the most undervalued ingredient. Uni is not my favorite, and I can’t live without donuts.
23. I don’t like to brag, but I have almost 400 bottles of wine in my collection.
24. My most embarrassing moment in the kitchen was when we ran out of mashed potatoes on Thanksgiving for the last table and had to quickly steam some frozen french fries and whip them into potato puree. It worked out in the end, but I was nervous as could be.
25. If I could have one superpower, it would be to fly! My family is in Iowa and don’t get back often enough to see them. I would love to zip out for Sunday dinner and be home to put the kids in bed.
26. My favorite cookbook is “Fruit, The Art of Pastry” by Cedric Grolet.
27. My favorite kitchen hack is adding a little xantham gum in the vinaigrette to keeps it from separating.
28. I am motivated and inspired by my colleagues in the Club Chefs of Westchester.
29. The hardest service of my career was pulling off a doubleheader 200+ person wedding in the morning and another one in the evening with a busy a la carte service happening at the same time coming out of a small kitchen. The prep was piled to the ceilings.
30. The most popular item on my menu based on sales is Dover Sole. 
31. I’d lose my job if I took Colossal Crab Meat Cocktail off the menu. (It was hard to get recently due to COVID and supply issues. The members let me know it.)
32. Awareness is the most important quality in a sous chef. Being able to look, listen and learn are important, too.
33. My go-to breakfast is coffee, yogurt and granola.
34. When hiring, jumping from job to job every few months kills a resume fastest for me.
35. My biggest professional pet peeve is not wearing gloves.
36. I will always purchase puff pastry instead of making it from scratch.
37. The most important question I ask during the interview process is, “How do you motivate your staff?”
38. The best excuse I’ve ever been given for calling off work is, “I got free tickets to the Yankee’s game.”
39. If I had to hire a family member, I would choose my wife because we met at the Culinary Institute of America and she can cook!
40. The best culinary gift I’ve ever received was a bag of black truffles and a lovely carved wooden board with glass dome and truffle peeler. I had so many truffles I was handing them out to the neighbors. Everybody got a truffle.