Chef’s Thoughts with Norris Waters

Norris Waters, Clubhouse Manager / Executive Chef of LedgeRock Golf Club, says this was the most difficult service of his entire career.

Norris Watters is the Clubhouse Manager/Executive Chef of LedgeRock Golf Club (Mohnton, Pa.). A graduate of Johnson & Wales University, he has worked in restaurants and clubs for the bulk of his career. He has a passion for using the freshest ingredients, ever-changing menus, and mentoring.

1. You’d be surprised to learn that I am from California. 
2. If I could trade places with one chef it would be Emeril Lagasse.
3. One of my most memorable meals was grilled Mahi Mahi and vegetable fried rice off the pier in Malibu, California.
4. My go-to drink is Coca-Cola.
5. My last meal would be a double bacon bbq cheeseburger with onion rings.
6. My worst culinary creation was the first time I made snapper soup.
7. If I could change one thing about my club it would be to have bigger kitchen, dining and patio areas.
8. My favorite junk food is Hot Tamales.
9. If I wasn’t a chef, I’d love to be a pararescue smoke jumper.
10. I knew I wanted to be a chef the first time I had a chance to visit Johnson & Wales University when I was in high school.
11. You’ll never see liver and onions on the menu at my club because it’s liver and onions…
12. The most ridiculous member or guest request I’ve ever had was pancakes and sunny side eggs at 9 pm.
13. I love being a club chef because of the impact and memories that our creations of flavors give our members.
14. When I’m not in the kitchen, I’m with my girls, having a good time together.
15. My biggest mistake when I first started as a chef was thinking I knew more than I actually did.
16. If I could have dinner with one person, dead or alive, it would be my older brother.
17. The most valuable piece of career advice I’ve ever received was, “It’s ok to make mistakes. You will learn from them. Just don’t repeat them.”
18. My favorite celebrity chef is and has always been Emeril because he is one of many reasons I wanted to get into the industry.
19. The most important piece of equipment in my kitchen is my fish spatula.
20. I want to learn more about anything and everything because I was told on my last day of culinary school that I knew the basics. The rest was on me to learn. 
21. My favorite ingredient is fresh thyme. Diced shallots are the most overrated ingredient. Butter is the most undervalued ingredient. I detest Tumeric, and I can’t live without white wine.
22. I don’t like to brag, but I’d put my team up against anyone in the area.
23. My most embarrassing moment in the kitchen was when I had a dish come back twice.
24. If I could have one superpower, it would be multiple arms. Six more arms would be awesome.
25. My favorite cookbook is an old copy of the Joy of Cooking.
26. My favorite kitchen hack is my lime squeezer from Mexico.
27. I am motivated and inspired by the effort my team brings to each plate we put out.
28. The hardest service of my career was when all four of my dishwashers called off on a busy Saturday night. We had 150 reservations in the dining room, a 200+ person wedding, a full pool area and patio, a full golf course, and just four cooks—Jose, Joe, Julia, Nicole—and me.
29. The most popular item on my menu based on sales is our signature Chilean Seabass.
30. I’d lose my job if I took General Tso’s chicken off the menu.
31. Loyalty and passion are the most important qualities in a sous chef.
32. My go-to breakfast is biscuits and gravy.
33. When hiring, saying they can only work Monday to Friday from 9 to 5 kills a resume fastest for me.
34. My biggest professional pet peeve is when someone tries to wing it. Instead, be honest and ask for help. 
35. I will always purchase chicken fingers instead of making them from scratch.
36. The most important question I ask during the interview process is, What are the mother sauces?
37. The best excuse I’ve ever been given for calling off work is, “My hand hurts.”
38. The best culinary gift I’ve ever received was a Shun knife from my awesome wife.