Chef Chat - Kevin Long
- Details
- Published on Wednesday, 15 February 2012 14:20
- Written by Matt Robinson
Dirty Water News:
How did you get into cooking?
Kevin Long:
When I was 15, my best friend got me a job washing dishes at the local Italian restaurant in Rockland, Catalonis. In the three years I worked there, I moved up to cook and eventually became the chef.
DWN:
Where was your first professional kitchen experience?
KL:
Working at Catalonis.
DWN:
What is your favorite dish to prepare?
KL:
That’s like asking who your favorite kid is…maybe harder. Honestly, it’s so seasonal. But pasta is always a fun thing to cook; it’s tasty, fun and I love the results. I’m enjoying getting back to that with the menu at GEM. I really like the little ones, like the orzos.
DWN:
What is the best part of your job?
KL:
When everything works out. With six open restaurants under my direction and a couple more opening soon, I have so much juggling to do. So when everything is successful on all fronts, I’m really happy!
DWN:
Who is your favorite chef in Boston?
KL:
Tough question, but I have always loved Lydia Shire. I love her take on food and her over the- top nature.
DWN:
What do you usually make for yourself at home?
KL:
I do so much cooking when I’m not at home, that when I am, I barely cook at all. I eat a lot of ham and cheese, but my wife makes it for me. I am also a fan of frozen White Castle burgers.
DWN:
If you could dine with any three people, who would they be?
KL:
As a chef, I’ve spent so many years in the kitchen; it’s really hard to wrap my mind around just sitting down to dine, making casual dinner conversation. I really don’t have time for that. I’m always very happy to sit down for dinner with my wife, though!
Big Night Entertainment Group
(www.bneg.com)
