RESTAURANTWARE INTERVIEW WITH HILLARY BERGH

Posted by Tammy on 28th Jul 2014

Current Position: Owner and Chef Health Coach of Hillary Lauren Bergh Health Coaching

Company Affiliation: Hillary Lauren Bergh Health Cooking

Social Handles For More Hillary Bergh:

Twitter: @eat_umami

Instagram: @eat_umami

Linkedin: linkedin.com/in/hillary/bergh

 

Hillary Bergh
Chef Hillary Bergh

Restaurantware Interviewer: Explain your food philosophy in 10 words or fewer:

Chef Hillary Bergh: Eat local organic real food, in moderation and get healthy.

Restaurantware Interviewer: What is your most unique attribute as a food professional?

Chef Hillary Bergh: I enjoy the challenge of cooking for people with food allergies and re-creating favorite dishes so that they may enjoy them again. So many of my peers shy away from this opportunity for creative thinking.

Restaurantware Interviewer: Explain the most innovative event you’ve ever thrown or dish you’ve created.

Chef Hillary Bergh: One of the most innovative and favorite dishes: Cherry and juniper marinated smoked pheasant with whipped “root beer float” and roasted roots and dandelion pecan presto and candied borage flowers.

Restaurantware Interviewer: What is the most underrated kitchen product or food item?

Chef Hillary Bergh: Celery! It is a foundational component in so many dishes, but can also be such a wonderful ingredient to highlight. I love, love, love celery salad with a lemony chia dressing, dates and goat cheese.

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 Hillary Bergh: Sustainable and ecofriendly options are always at the forefront of my considerations, my menus focus on seasonality and highlight local farms as much as possible, service ware plays a part of this, too. If I can’t use glass or china, then bamboo or another low-energy compostable choice are a must.

Restaurantware Interviewer: Restaurantware is about providing a stylish presentation for food, explain your approach to plating and table scapes.

Chef Hillary Bergh: Presentation is a key component, we eat with our eyes first, our nose second and our mouth third. If a dish doesn’t look appealing, people are less likely to taste it. The presentation vessels, tablescape and entire atmosphere contribute to amplifying our hunger and creating a desirable space to enjoy a meal.

Restaurantware Interviewer: List one tip that you would give to a DIY entertainer or home chef who might need some professional inspiration to take a gathering to the next level.

Chef Hillary Bergh: Plan a menu where you can do most of the preparation/cooking in advance OR incorporate that into the gathering and have your guests help, you want to be able to spend time with them. So, either have everything ready or let them play in the kitchen with you to amplify your tablescape, pick a few flowers, some long twigs and grasses from your yard and use a tail vase for drama, then surround the vase with some lovely seasonal fruits for color.

Restaurantware Interviewer: What is the “BEST” thing you’ve eaten recently?

Chef Hillary Bergh: From Marin Sun Farms, a med-rare goat burger topped with bacon, goat cheese, over easy duck egg, caramelized onions & shrooms and minus the bun, with duck fat fried sweet roots and followed by candy cap mushroom water buffalo gelato.