John Hammack, Executive Chef of Congress Lake Club, would love the opportunity to learn more about this culinary discipline.
Chef’s Thoughts is sponsored by barillafs.com.
John Hammack is the Executive Chef of Congress Lake Club (Hartville, Ohio). Prior to this post, he was Executive Chef of The Club at Olde Stone (Bowling Green, Ky.).
- You’d be surprised to learn that I am an amateur woodworker.
- One of my most memorable meals was focaccia bread at a hole in the wall restaurant in Chicago.
- My go-to drink is bourbon on the rocks.
- My last meal would be Giordano’s Pizza.
- My worst culinary creation was baozi. I just can’t get them right.
- If I could change one thing about my club it would be moving the kitchens to the same floor.
- My favorite junk food is Doritos.
- If I wasn’t a chef, I’d love to be a barista.
- I knew I wanted to be a chef when I learned to make mac-and-cheese from a box and was told I could add whatever else I wanted.
- The most ridiculous member or guest request I’ve ever had was a club sandwich with no bread.
- I love being a club chef because I love cooking for the same people and getting to know them.
- When I’m not in the kitchen, I’m with my kids and beautiful wife.
- My biggest mistake when I first started as a chef was being too buddy-buddy with the staff.
- I cook Hamburger Helper 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 my grandpa. He always wanted to be a chef but owned a bar instead.
- The most valuable piece of career advice I’ve ever received was, “Do the job you want, not the job you get paid to do.”
- The most important thing in my kitchen is my staff. They are the ones who make it happen.
- I want to learn more about pastry because I have always relied on a pastry chef.
- My favorite ingredient is fresh thyme. Black truffle is the most overrated ingredient. Vinegar is the most undervalued ingredient. I detest Salmon, and I can’t live without Bourbon.
- I don’t like to brag, but our S.O.P. for fresh pasta is the best.
- My most embarrassing moment in the kitchen was my first breakfast buffet. I dropped the Sterno on the table.
- I’d like to see more club chefs reach outside of their comfort zones.
- My favorite cookbook is Escoffier.
- My favorite kitchen hack is sous vide for leftover prime rib. It’s just as good as the day it was made.
- I am motivated and inspired by my family.
- The hardest service of my career was Mother’s Day when our GM eliminated buffets.
- The most popular item on my menu based on sales is the heart healthy salmon.
- I’d lose my job if I took wings off the menu.
- Motivation is the most important quality in a sous chef.