Chef’s Thoughts with Blair Cannon

Forsyth CC’s Executive Chef says this is the most important question he asks in the interview process.

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Chef’s Thoughts is sponsored by barillafs.com.

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Prior to becoming Executive Chef of Forsyth Country Club (Winston-Salem, N.C), Blair Cannon, CEC, CFE, worked at a number of impressive clubs, including the Bohemian Club (San Francisco, Calif.), Augusta (Ga.) National Country Club, and Charlotte (N.C.) Country Club.

1. You’d be surprised to learn that my wife and I are expecting our first baby girl this summer.
2. If I could trade places with one chef it would be Thomas Keller.
3. One of my most memorable meals was at Altura in Seattle, Wash. The tasting menu was 14 courses. We sat at the chef’s table. The best part was that I was able to share this with Forsyth CC’s former Executive Chef, Michael Mort. He has done so much for me here, so being able to step back and enjoy an experience like this with him was amazing.
4. My go-to drink is Health-Ade Blood Orange, Carrot, and Ginger Kombucha. Drinking half a bottle every other morning has really helped my digestive system.
5. My last meal would be Wagyu tomahawk ribeye, pomme puree, grilled asparagus, smoked horseradish, and a big glass of Opus One Cabernet Sauvignon.
6. My worst culinary creation was not a creation, but a HUGE mistake. We had a party of 350 guests with other multiple parties going on. I overcooked 200 steaks. No one said anything after scrambling to get more done, but it was very embarrassing to have the team looking at me. We pulled it together, though.
7. If I could change one thing about my club it would be to add more fast-casual outlets that are kept simple with low labor costs, such as adding a coffee shop in our fitness center.
8. My favorite junk food is tortilla chips and guacamole. I can eat a whole bag of chips if my wife doesn’t pull them away.
9. If I wasn’t a chef, I’d love to be a video journalist, like an Anthony Bourdain.
10. I knew I wanted to be a chef when my grandmother would take me to the farmer’s markets and fish mongers to gather ingredients, and then teach me how to prepare those ingredients.
11. You’ll never see tripe on the menu at my club, because our members would look at me like I am crazy.
12. The hardest service of my career is right now. This staffing crisis is real, and our team is seeing how valuable stewards and dishwashers are to the organization. Interviews don’t show up, and temp agencies cannot be relied on.
13. I love being a club chef because I love creating experiences for our guests, exploring other cultural flavor profiles and techniques, and passing along my knowledge to our passionate team of chefs.
14. When I’m not in the kitchen, I’m kayak fishing with my wife, and hiking various mountains.
15. My biggest mistake when I first started as a chef was assuming that respect is gained from the staff just by knowing my experience as a chef.
16. I cook cheap Maruchan Ramen at home, but I’d never cook it at the club.
17. When hiring, lack of details and constant very-short tenures kill a resume fastest for me.
18. The most important pieces of equipment in my kitchen are the combi ovens and my computer.
19. I want to learn more about social-media marketing strategies and videography.
20. The most important question I ask during the interview process is, ‘What are your goals in life inside and outside of work, and how do you want to reach those goals?’ ”