Chef Chat - Gabriel Cheung
- Details
- Published on Wednesday, 04 January 2012 14:29
- Written by Matt Robinson
Dirty Water News:
How did you get into cooking?
Gabriel Cheung:
I got into cooking after high school. I knew I didn’t want to be in an office setting, so I started researching trades that were in sociable environments- on your feet, hands on, and most importantly exciting! I played a lot of sports in school and loved the team aspect of achieving goals and the relationships grown from those experiences, So I packed the bags and headed to Rhode Island for Johnson & Wales Culinary School, and the rest is history. DWN:
Where was your first professional kitchen experience?
GC:
My first Professional kitchen was right before i went to J&W at Martells Tiki Bar in Point Pleasant New Jersey when i was 17. The kitchen was huge and the restaurant sat 400. The chef threw me at the enormous grill station that also had 8 fryers . I saw many cooks that couldn’t literally stand the heat so I knew I had the patience to be a line cook. It was right on the boardwalk and hanging out after with the crew built the camaraderie I’d been looking for. I absorbed everything I could from the more seasoned chefs,since I was still very “green”, and knew this is definitely what I wanted to do.
DWN:
What is your favorite dish to prepare?
GC:
Ah- the ‘favorite dish’ question. Everyone’s always asks that question, and I always respond the same. If we are outside, then BBQ. If it’s cold, then anything braised. But more and more, I love the simple and intense flavors of Mexican food- kicked up tacos, a killer guacamole, and out-of-hand burritos.
DWN:
What is the best part of your job?
GC:
My favorite part of my job is seeing the guys in the kitchen improve and constantly learning, just like I did starting off. I also love being very hands on and have built some great relationships with my crew that have been with me through the rougher times and now we are seeing the fruits of our hard work.
DWN:
Who is your favorite chef in Boston?
GC:
My favorite chef in Boston is Ken Oringer. I’m of course a big fan of Toro, Coppa, and La Verdad. He is one of the original celebrity chefs around here and of course he’s a Jersey guy.
DWN:
What do you usually make for yourself at home?
GC:
At home, I love making easy sandwiches and simple pastas, to cater to my small kitchen and making clean up easy. Also, grilled pizzas are a favorite for me and my girlfriend. But fresh ingredients always play a part in the decision at home.
DWN:
If you could dine with any three people, who would they be?
GC:
It would have to be Bruce Springsteen, Richard Pryor, and my brother who lives in San Francisco. He is a big foodie and a funny guy. I think the beer would flow that night!
more info
The Paramount
44 Charles St., Boston, MA 02114
667 E Broadway, Boston, MA 02127
617-720-1152 / 617-269-9999
www.paramountboston.com
