Current position: Regional Executive Chef
Company affiliation: Morrison Management Specialist
RestaurantWare Interviewer: Explain your food philosophy in 10 or fewer words.
Chef Losee: Simple and cooked properly.
RestaurantWare Interviewer: What is your most unique attribute as a food professional?
Chef Losee: I believe one of my most unique attributes as a food professional is having lived and worked in Europe for 10 years. I was able to work in very diverse kitchen environments and feel I learned my trade from some really great chefs.
RestaurantWare Interviewer: Explain the most innovative event you’ve ever thrown or dish you’ve ever created.
Chef Losee: I was leading a high profile catering event in Southern England where we served Earl Grey sorbet on top of mini tea pots- we dropped dry ice and water inside the tea pots before being served and the customers were surprised to receive smoking tea pots. The whole event was based on innovation and creative culinary trends.
RestaurantWare Interviewer: What is the most underrated kitchen product or food item?
Chef Losee: An underrated food item would have to be fresh herbs. Dry herbs and spices have their place in cooking, but nothing beats using fresh herbs in food.
RestaurantWare Interviewer: How do ecofriendly considerations enter your decision making process as a chef or caterer? (i.e. sourcing local food, using ecofriendly products, etc)
Chef Losee: Sustainability, eco friendly products and sourcing local produce plays an important part in decision making across our menus. Morrison’s provides their clients and chefs sustainable products, free range eggs and the opportunity to work with local produce companies who purchase from local farmers in your area. We can source most of our fruits and vegetables within a 100 mile radius of our facility. The company does an amazing job in ensuring chefs have great products to work with and at the same time instilling healthy platforms and food offerings for our guests.
RestaurantWare Interviewer: RestaurantWare is about providing a stylish presentation for food, explain your approach to plating and tablescapes.
Chef Losee: My personal approach to food presentation and plating is simplicity. I try to use less than 5 items on the plate and keep the integrity and flavor profiles consistent. I tend to build plate presentations using clean and centered- ensuring the food speaks for itself, but presented in an appealing way.
RestaurantWare Interviewer: List one tip that you would give to a DIY entertainer or at home chef who might need some professional inspiration to take a gathering to the next level.
Chef Losee: Stick to the basics, but do them well.
RestaurantWare Interviewer: What is the BEST thing you’ve eaten recently?
Chef Losee: I recently had a modern take on a scotch egg in a restaurant in Milwaukee. It was delicious and prepared simply, but with real skill- very memorable.
-By RestaurantWare’s CMO Jamil Bouchareb, follow the RestaurantWare brand on Twitter: @bambooware