If he weren’t the Executive Chef of Bonita Bay Club, Richard Brumm—a former an Air Force Firefighter—would be this instead.
Chef’s Thoughts is sponsored by barillafs.com.
Richard Brumm, CEC, CCA, is the Director of Culinary Operations and Executive Chef for the Bonita Bay Club in Bonita Springs, Florida. His background and credentials include Certified Executive Chef, Certified Culinary Administrator and Lead Certification Evaluator designations. In 2019, he was honored as the ACF Caxambas Chapter of Southwest Florida Chef of the Year and in 2009 won the title of ACF Southeast Region Chef of the Year. Other notable club services includes Oneida Golf and Country Club in Green Bay, Wisconsin, The Carnegie Abbey Club in Portsmouth, Rhode Island, La Gorce Country Club in Miami Beach, Florida and Inverness Club in Toledo, Ohio.
- You’d be surprised to learn that I am a former Air Force Firefighter.
- If I could trade places with one chef it would be Eric Ripert.
- One of my most memorable meals was at La Degustation in Prague.
- My go-to drink at work is a Starbuck’s Venti Dark Roast. After work it’s Bourbon.
- My last meal would be Bordier Butter and a fresh baked baguette.
- My worst culinary creation was shrimp and peppers in a honey mustard curry sauce.
- If I could change one thing about my club it would be to build a formal pastry and bake shop.
- My favorite junk food is Crispy Cheetos.
- If I wasn’t a chef, I’d want to be a trauma surgeon.
- I knew I wanted to be a chef when I became obsessed with watching Justin Wilson and Jacques Pepin as a young adult.
- You’ll never see Chilean sea bass on the menu at my club because of questionable fishing practices and an inability to get a true fresh product.
- The most ridiculous member or guest request I’ve ever had was when a guest requested a medium rare tenderloin entrée pureed.
- I love being a club chef because we have the ability and expectation to use diverse ingredients and cooking styles in order to keep menus and events fresh for our captive audience.
- When I’m not in the kitchen, I’m scuba diving or going to concerts.
- My biggest mistake when I first started as a chef was letting my emotions get the best of me.
- I cook frozen pizza 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 David Bowie.
- The most valuable piece of career advice I’ve ever received was, “Keep an eye on the big picture. Think strategically.”
- My favorite celebrity chef is Jacques Pepin because he inspired me as a young culinarian.
- The most important thing in my kitchen is my team.
- I want to learn more about fermentation because it opens up a whole world of flavor profiles and products.
- My favorite ingredient is caviar. Ramps are the most overrated ingredient. Vinegar is the most undervalued ingredient. I detest natto, and I can’t live without cheese.
- I don’t like to brag, but I have travelled to over 28 countries and 4 continents.
- My most embarrassing moment in the kitchen was when I didn’t double check the preparation of the NYE lobster and they were ruined.
- I’d like to see more club chefs establish and see themselves as true club managers.
- My favorite cookbook is currently Noma’s Guide to Fermentation.
- I am motivated and inspired by a persistent need for knowledge.
- The hardest service of my career was last year’s Thanksgiving prix fixe for 600. It was certainly a marathon!
- The most popular item on my menu based on sales is fresh, hand-cut Florida fish.
- I’d lose my job if I took the Hot Fudge Nut Ball off the menu.
- The desire to learn and attention to detail are the most important qualities in a sous chef.
- My first job was as a dishwasher is a small bakery.