Austin CC’s Executive Sous Chef is inspired by these important people.
Chef’s Thoughts is sponsored by barillafs.com.
Ted Ghiglieri is the Executive Sous Chef of Austin (Texas) Country Club. Prior to this post, he was the Executive Chef of Lakewood Yacht Club in Seabrook, Texas.
- You’d be surprised to learn that I am a huge nerd. I really enjoy Sci-Fi and fantasy literature and D&D.
- If I could trade places with one chef it would be Grant Achatz.
- One of my most memorable meals was the first cold soup I tried. It was cold asparagus and it changed the way I looked at food.
- My go-to drink is Black Coffee.
- My last meal would be braised short ribs.
- My worst culinary creation was scallop mousse.
- My favorite junk food is Cheetos.
- If I wasn’t a chef, I’d love to be independently wealthy.
- I knew I wanted to be a chef when I first got the chance to work the line.
- You’ll never see nachos on the menu at my club because I really hate to make them.
- The most ridiculous member or guest request I’ve ever had was Pittsburg anyway but rare.
- I love being a club chef because I really enjoy getting to know the membership.
- When I’m not in the kitchen, I’m trying not to think about work.
- My biggest mistake when I first started as a chef was giving excuses. No one wants to hear it. Just get it done.
- I cook Spam at home, but I’d never cook it at the club.
- The most valuable piece of career advice I’ve ever received was “You can’t learn while your lips are moving.”
- My favorite celebrity chef is Thomas Keller because he has maintained such a high level of excellence for so long.
- The most important thing in my kitchen is my staff because they are the ones who actually make everything happen.
- I want to learn more about sous vide because I haven’t played with it as much as I would like.
- My favorite ingredient is the scallop. Truffle oil is the most overrated ingredient. Honey is the most undervalued ingredient. I detest squash, and I can’t live without salt.
- I don’t like to brag, but I make a nice risotto.
- My most embarrassing moment in the kitchen was being chewed out in front of the whole staff in my younger years.
- My favorite cookbook is The Flavor Bible.
- My favorite kitchen hack is cracking hard-cooked eggs in a metal bowl. It’s just fun.
- I am motivated and inspired by young cooks. Sometimes I forget what it was like to be so excited about every little thing.
- The hardest service of my career was New Year’s a la carte.
- The most popular item on my menu based on sales is $2 tacos.
- Resourcefulness is the most important quality in a sous chef.