Ben Sarrat, Executive Chef of New Orleans (La.) Country Club, recently participated in PlateCraft, a Chef to Chef Experience, a 2-day immersive event celebrated for its influence on club chefs and their craft. In this insightful discussion, Sarrat opens up about how the event reshaped his approach in the kitchen, especially in the creation and refinement of a specific dish that has since become a favorite among club members. From adopting new techniques to enhancing flavors and presentation, Sarrat’s insights offer a glimpse into the evolving world of club culinary and the continuous pursuit of excellence.
Club + Resort Chef (C+RC): How did your experience at PlateCraft inspire the creation of this dish?
Ben Sarrat (BS): PlateCraft didn’t directly inspire this dish as it was already a work in progress for me. However, it provided a perspective to elevate and refine the dish, ensuring easily repeatable results. The key to success in culinary is consistency, and PlateCraft helped me achieve that for my cooks on the line.
C+RC: What specific skills or techniques from PlateCraft do you believe make this dish special or unique?
BS: Two elements of this dish are directly from my PlateCraft experience. The use of an immersion circulator and sous vide for cooking sweet potatoes came from Chef Scott Craig’s presentation. Additionally, the pecan cracker that adds height and texture to the dish was inspired by Chef Geo Lanez’s presentation.
C+RC: In what ways does this dish showcase your growth and learning from PlateCraft?
BS: PlateCraft was a melting pot of talent from the presenters and attendees. This environment fosters continuous learning and sharing. Whether it’s a technique from a presentation or something observed in the hands-on sessions, these experiences can be integrated into our daily operations. I am still experimenting with ideas from PlateCraft, looking for ways to incorporate them into our menus.
C+RC: How would you describe the influence of PlateCraft on the flavors or presentation of this dish?
BS: PlateCraft transformed my approach to the creation of this dish creation, emphasizing the visual appeal from the beginning. By applying the techniques we discussed, I enhanced a dish I’d been experimenting with, resulting in greater member appreciation and increased sales.”
C+RC: Among all the dishes influenced by your PlateCraft experience, why did this particular one stand out for you to feature?
BS: This dish was something I was already experimenting with in various forms. Post-PlateCraft, this dish naturally stood out when I contemplated implementing my new learnings. It’s been well-received by our members, and we’ve seen a significant increase in sales after incorporating a few tweaks and changes inspired by PlateCraft.
Pecan-Crusted Redfish with squash spaghetti, sweet potato batons and Creole mustard butter sauce
