Naples National GC’s Executive Chef says you’ll never see this large egg-shaped berry on his menu.
Chef’s Thoughts is sponsored by barillafs.com.
Jason Voiselle is the Executive Chef of Naples (Fla.) National Golf Club. Prior to this post, he served as Executive Chef of some of Florida’s finest clubs including Worthington Country Club and The Colony Golf & Country Club. Prior to that, he owned and operated his own restaurant in western North Carolina.
- You’d be surprised to learn that I am someone who truly appreciates when others cook me a meal.
- If I could trade places with one chef it would be Sean Brock.
- One of my most memorable meals was Sparrow & Wolf in Las Vegas.
- My go-to drink is bourbon old-fashioned.
- My last meal would be Osso Buco.
- If I could change one thing about my club it would be a larger updated kitchen.
- My favorite junk food is Reese Cups.
- If I wasn’t a chef, I’d love to be a traveling food critic.
- I knew I wanted to be a chef when I was a young child in my grandfather’s restaurant.
- You’ll never see eggplant on the menu at my club because I simply am not a fan.
- The most ridiculous member or guest request I’ve ever had was for a half of a hot dog.
- I love being a club chef because every day presents new opportunities and challenges.
- When I’m not in the kitchen, I’m living my best life with my wife and children.
- My biggest mistake when I first started as a chef was thinking everything was about what I wanted.
- I cook chicken & dumplings 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 to have balance between work and family.
- My favorite celebrity chef is Sean Brock because he cooks from his soul.
- The most important piece of equipment in my kitchen is our Rational, a true workhorse.
- I want to learn more about fermentation because it is truly a new level of flavors.
- My favorite ingredient is pork belly. Escargot is the most overrated ingredient. Celeriac is the most undervalued ingredient. I detest eggplant, and I can’t live without vinegar.
- My most embarrassing moment in the kitchen was a failed salt-crusted fish for a chef’s table dinner.
- If I could have one superpower, it would be time travel because the possibilities are endless.
- My favorite cookbook is Heritage.
- I am motivated and inspired by being able to network with chefs around the world through social media.
- The hardest service of my career was when the club lost power in the middle of dinner and we completed service by candlelight.
- The most popular item on my menu based on sales is grouper.
- I’d lose my job if I took the tuna poke bowl off the menu.
- Ambition is the most important quality in a sous chef.
- When hiring, lack of effort in the preparation of a resume kills a resume fastest for me.
- My biggest professional pet peeve is tardiness.
- I will always purchase danish dough instead of making it from scratch.
- The most important question I ask during the interview process is, “What motivates you daily to pursue your culinary passion?”
- The best excuse I’ve ever been given for calling off work is, “My cat might have babies.”
- If I had to hire a family member, I would choose my wife, Corey, because she can get things done.