Indian Spring CC’s Executive Chef loves being a club chef for this very touching reason.
Chef’s Thoughts is sponsored by barillafs.com.
Javier Laurie, CEC, WCEC, is the Executive Chef of Indian Spring Country Club in Boynton Beach, Fla. Prior to this post, he was the Executive Sous Chef of Stonebridge Country Club, Boca Raton, Fla.
- You’d be surprised to learn that I am the father of three wonderful children a breeder of Goldendoodles.
- If I could trade places with one chef it would be Gaston Acurio.
- One of my most memorable meals was Pizza Cuzqueña in Cuzco, Perú.
- My go-to drink is chilled green tea and fresh ginger.
- My last meal would be ceviche carritellero.
- My worst culinary creation was tri-color shrimp aspic.
- If I could change one thing about my club it remodel our banquet kitchen.
- My favorite junk food is Bugles Nachos.
- If I wasn’t a chef, I’d love to be a merchant marine.
- I knew I wanted to be a chef when I was exposed to the action of the kitchens and operations at the Boca Raton Resort 19 years ago.
- You’ll never see octopus on the menu at my club because my members don’t care for it.
- The most ridiculous member or guest request I’ve ever had was sugar-free cheesecake with two scoops of regular vanilla ice cream on top.
- I love being a club chef because I’m part of a 1,200 member family that invites me to participate in their most important holidays and cook for them on a daily basis.
- When I’m not in the kitchen, I’m on my way to the kitchen or at the beach.
- My biggest mistake when I first started as a chef was not balancing work and my personal life.
- I cook spicy stews (picantes) at home, but I’d never cook this at the club.
- If I could have dinner with one person, dead or alive, it would be my grandfather.
- The most valuable piece of career advice I’ve ever received was to embrace failures.
- My favorite celebrity chef is Gaston Acurio because he changed the culinary vision and identity of Peruvian Cuisine.
- The most important thing in my kitchen is a cohesive team.
- I want to learn more about making bread because I don’t dominate that field yet.
- My favorite ingredient is aji Amarillo. Caviar is the most overrated ingredient. Maca is the most undervalued ingredient. I detest the century egg, and I can’t live without palta avocado.
- I don’t like to brag, but I make pretty babies.
- My most embarrassing moment in the kitchen was in the early years of my career when as an apprentice. I decided to help the sous chef by cooking a whole strip loin for prime rib night. I had it on the cutting board ready to be sliced 15 minutes before dinner service with a big smile and my head up.
- I’d like to see more club chefs working with plant-based products.
- My favorite cookbook is The Essential Spices & Herbs.
- My favorite kitchen hack is the Japanese mandoline.
- I am motivated and inspired by Grant Cardone.
- The hardest service of my career was when we lost power all day on Valentine’s day. I came back two hours before dinner service.
- The most popular item on my menu based on sales is the grilled chicken panini.
- I’d lose my job if I took matzo balls off the menu.
- Being humble, open-minded and respectful are the most important quality in a sous chef.