WHAT IS YOUR FAVORITE BREAKFAST?
A breakfast burrito and a stack of pancakes. I like a sweet and savory combo.
IS THERE A CHILDHOOD COMFORT FOOD THAT YOU THINK ABOUT?
Kraft Mac n Cheese.
WAS THERE ANYTHING THAT YOU THOUGHT YOU WANTED TO DO BEFORE YOU STARTED COOKING?
Not really, I’ve been in love with baking since I was a kid. 🙂
OF ALL THE FRENCH PASTRIES, WHICH IS YOUR FAVORITE TO MAKE?
I love making croissants! There is so much detail that goes into making a perfect croissant and I love a never-ending challenge.
IS THERE ONE FOOD THAT YOU’RE SECRETLY OBSESSED WITH HAVING AT HOME?
Marinated olives from PCC – they are the best snack.
IS THERE A FOOD THAT YOU DISLIKE?
Kale and beets – GROSS!
IF YOU COULD FIND OUT ANYONE’S SECRET RECIPE, WHOSE AND WHAT WOULD IT BE?
Bakery Nouveau’s Mocha Cheesecake.
WHAT’S YOUR MOST MEMORABLE MEAL AND WHY?
One of the most memorable meals I recently had was at Hattaway’s on Alder in Walla Walla. The customer service was incredible, the food was perfect, and the restaurant was beautiful. Customer service is really important to me and when I go to a place where you can really tell the entire staff cares about what they’re doing, and the food they’re serving, it’s the best experience.
WHAT MENTORS HELPED YOU ALONG YOUR JOURNEY OF BECOMING A CHEF?
I would say that every one of my jobs has helped me become the chef I am today. Every chef I worked with impacted me in some way, whether it was their dedication to never settling for anything besides perfect, their work ethic, how they treated their staff (good or bad), etc. Two people that stand out are Jonathan Zimmer and Jeremy Gaduoas. Zimmer never sugar-coated anything, expected the best from everyone, and treated everyone with respect. Watching him lead a team was a great privilege. Gaduoas taught me how to make incredible croissants, and his dedication to creating perfect pastries and never cutting corners really showed me how every detail is important. At Lowrider, our cookies are great because there is thought in every step and every ingredient, and I thank Jeremy for showing me the importance of detail.
THROUGHOUT YOUR EXPERIENCE IN THE FOOD INDUSTRY, HAVE YOU NOTICED A DIFFERENCE BETWEEN KITCHENS THAT ARE RUN BY MEN VS. KITCHENS THAT ARE RUN BY WOMEN? IF SO, WHAT WAS THIS DIFFERENCE, AND HOW DID IT IMPACT THE OVERALL ENVIRONMENT WHILST PREPARING FOOD?
For me, the biggest difference is that men do not sugar coat anything or try to be nice when giving instructions. Women tend to ask their staff more questions and ask for feedback. For me, I like a combination because I like being straight-forward, but I also like to ask my staff for feedback so they can be a part of the decision making process.
IT IS REALLY SAD TO SEE WHAT IS HAPPENING GLOBALLY. YOUNG ASPIRING CHEFS ARE LOOKING TO THEIR HERO’S HOW TO TURN PAINT INTO CREATIVITY. DO YOU HAVE ANY ADVICE ON HOW TO TURN THIS DIFFICULT TIME INTO SOMETHING PRODUCTIVE?
I would tell them that if they had ever thought about starting their own business, this is the time. With that, if their business was to open a restaurant, maybe start with just delivery. Rent commissary space spread the word that you’re offering delivery, and go for it. Even if you just do it one night a week, go for it. It is a very low-cost way to start and a great way to get your name out there.
WHAT IS ONE POSITIVE AND ONE NEGATIVE EFFECT COVID-19 HAS HAD ON YOUR LOVE FOR MAKING FOOD?
Positive: I have gotten back into recreational baking at my house, something I haven’t done in years. I have had my head down building Lowrider for the past three years so it’s been fun to come up for a bit and bake in my pajamas again. Negative: It hasn’t negatively affected my love for making food, but I am incredibly sad for my fellow restaurant owners that have had their businesses devastated by Covid-19. Years of work, dedication, and sacrifice by the owners and staff to be crushed by something completely out of our control are heart-breaking.
HOW HAVE YOU BEEN SPENDING YOUR TIME RECENTLY, HAVE YOU HAD TIME TO CREATE NEW RECIPES?
I have been working on adapting to the new normal. Keeping our staff safe, happy, and employed. We launched home delivery to areas outside of Seattle, and are working on expanding our delivery zones. I’ve been baking at home which has been fun for trying new recipes, but right now at Lowrider we’re actually pretty busy (we feel incredibly grateful) so we’re not doing too much recipe at this moment.
RESTAURANT CONTACT INFORMATION & SOCIAL MEDIA Seattle, WA, USA Lowrider Baking Company website: https://www.lowriderbakingco.com/ e-mail: [email protected] address: 2407 E Union Street, Suite C Seattle, WA 98122 phone number: (206) 485-7266 instagram: www.instagram.com/lowriderbakingco/