TJ Garrish, CEC, Executive Chef of L’Hirondelle Club of Ruxton, admits to using this kitchen hack.
Chef’s Thoughts is sponsored by barillafs.com.
TJ Garrish, CEC, is the Executive Chef of L’Hirondelle Club of Ruxton (Towson, Md.). Prior to this post, he was Chef de Cuisine of the Elkridge Club in Baltimore, Md.
- You’d be surprised to learn that I am currently remodeling my house myself, from floors walls to kitchen and bathrooms.
- If I could trade places with one chef it would be René Redzepi. His food philosophy is amazing and his simplicity balanced with refinement is unmatched.
- One of my most memorable meals was a friend’s restaurant in Melbourne, Fla. with Kevin Anderson of Ember and Oak. The attention to detail and the flavors were amazing.
- My go-to drink is Red Bull.
- My last meal would be cheesesteak and cheesecake.
- If I could change one thing about my club it would be to renovate the kitchen.
- My favorite junk food is Reese’s Peanut Butter Cups.
- If I wasn’t a chef, I’d love to be a realtor.
- I knew I wanted to be a chef when I was about 13. I wanted to have my own restaurant and I can remember dreaming about it all the time.
- The most ridiculous member or guest request I’ve ever had was a Pittsburgh well.
- I love being a club chef because it provides me with every culture and cuisine, giving me knowledge I may have never received in a restaurant.
- When I’m not in the kitchen, I’m at the hospital with my new born baby girl that was born 11 weeks early.
- My biggest mistake when I first started as a chef was not balancing work and home life.
- I cook ramen noodles 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 grandfather. He was a great role model to me and I wish I could have had more time with him.
- The most valuable piece of career advice I’ve ever received was keep your head down and focus on the task at hand.
- My favorite celebrity chef is Grant Achatz, because of his fortitude having survived tongue cancer and still pushing himself to succeed.
- The most important thing in my kitchen is camaraderie.
- I want to learn more about balance of composition because it provides better insight into plate up.
- My favorite ingredient is onion. Truffle is the most overrated ingredient. Acid/Vinegar is the most undervalued ingredient. I detest calamari, and I can’t live without sugar.
- My most embarrassing moment in the kitchen was being the easter bunny. It was fun once the embarrassment wore off.
- I’d like to see more club chefs embrace the modern while maintaining classic fundamentals.
- My favorite cookbook is The Professional Chef.
- My favorite kitchen hack—and I know that I will be crucified for this—is blender hollandaise.
- I am motivated and inspired by Eric Thomas.
- The most popular item on my menu based on sales is Fried Brussels, duroc bacon, walnuts and maple syrup.
- I’d lose my job if I took eastern shore tortilla off the menu.
- Ambition and drive are the most important qualities in a sous chef.