Current Position: Traveling Chef Manager / Sushi Chef, Pacific Northwest Region at Guckenheimer Enterprises
Company Affiliation: Personal Chef and Food Blogger for “Green Girl Goodies: A Guide To Happy Healthy Eats” and “The Fitness Hunter”
Social Handles For More From Jessica Myre:
Personal Blog: Green Girl Goodies: http://healthygreengirlkitchen.blogspot.com
Restaurantware Interviewer: Explain your food philosophy in 10 words or fewer.
Chef Myre: Fresh ingredients, balanced flavors and simple, colorful presentation.
Restaurantware Interviewer: What is your most unique attribute as a food professional?
Chef Myre: My extensive training in traditional Japanese food helped me develop balance of flavors and artistry in plating and pushed me to develop my sushi skills.
Restaurantware Interviewer: Explain the most innovative event you’ve ever thrown or dish you’ve ever created.
Chef Myre: This is a difficult question as I am involved in many special events. In my free time I also write a good blog and am always finding ways to make dishes healthier. I created a “Futtata” made with egg and silken tofu as a healthier twist on a frittata, Using the “fu-tatta” base, you can add a variety of meat, cheese and veggies you are in the mood to enjoy. It can be eaten fresh from the oven, at room temp with a salad or you can wrap it in a tortilla for a more filling meal.
Restaurantware Interviewer: What is the most underrated kitchen product or food item?
Chef Myre: Fresh herbs. Most people tend to use dry but a small bit of fresh herbs adds a whole new dimension of flavor and brightness to a dish.
Restaurantware Interviewer: How do ecofriendly considerations enter your decision making process as a chef or caterer? (i.e. sourcing local food, using ecofiendly plates, etc.)
Chef Myre: I am lucky enough to work for a company that places emphasis on supporting local vendors and farmers. We also use all compostable containers for everything from silverware and napkins to “To Go” containers. I am also currently working with famous sustainable sushi chef, Hajime Sato of Mashiko restaurant, to evolve my traveling sushi program into an all sustainable program. I believe it is our responsibility as chef’s to educate the public on the importance of making sustainable food choices.
Restaurantware Interviewer: Restaurantware is about providing a stylish presentation for food, explain your approach to plating and tablescapes?
Chef Myre: I believe in simplicity and letting the food speak for itself. I like neutral colors for decor so that the food can really stand out. And no pointless garnish, only edible items that accentuate a dish. It is also important when setting a table to keep in mind lighting, angles and height to create a table spread that is also interesting to the consumer eye.
Restaurantware Interviewer: List one tip that you would give a DIY entertainer of at home chef who might need some professional inspiration to take a gathering to the next level.
Chef Myre: My tip would be don’t pick menu items you haven’t tried before and perfected. Choosing new items you have never done can create extra stress you don’t need when planning a gathering! And create yourself a game plan for execution so you can make sure you can get everything done and still enjoy your guests.
Restaurantware Interviewer: What is the BEST thing you’ve eaten recently?
Chef Myre: I recently dined at Mashiko and enjoyed a delightful Uni Chawanmushi , Made with sustainable Santa Barbara sea urchin, the dish was a perfectly creamy texture with just the right balance of flavors.