Interview with:Chef Joseph Earl Morris [chefjoejo40]
COOKING
 | When did you start cooking? Who got you started in this art? When I was 12 Cooking with my mother for the holiday, My Love for food and art |
| Why did you decide to pursue a career in food? I have passion for flavors and colors its my passion |
| Is there a website or blog where we can see something about you and your cooking? www.facebook.com/chef.josephemorris |
| What culinary training have you received? Where have you learned more, in class or by experimenting? experimenting, I ran a fast food spot that i owned with a friend i went from that to The University of Chicago and been there for 11 yrs where i learned a lot about large crowds and fine dining as well as banquet cooking |
| How and where did you get your first job as a professional cook? The University of Chicago Thur Aramark |
| How would you define your style? Home style cooking with a gourmet Taste |
| Do you select and buy the ingredients yourself? Where? Yes every window it It depend's on the recipe and what it calls for. |
| What is your favorite spice to cook with and why? wow I have so many not just one wow i cant answer this one lol |
| What is your signature dish or your favorite recipe? Don't have one I love to cook everything so it could as well be my very own hot wings or my honey mustered wings or my fried chicken so many things i love to cook |
| What is your favorite cooking gadget? of course My Food Processor |
| Who have been the biggest inspirations in your career? My Mother and Mr. Bam Him Self Chef Emeril Lagasse |
| Do you have an funny kitchen incident to share with us? not that i care to share at the moment |
| If you were stranded on a deserted island for one year, what dish would ask to eat after your rescue? Well as much as i love fried Chicken it would have to be chicken |
| If any chef in the world could prepare a meal for you, who would it be? emeril lagasse |
| Men versus women: do they cook differently? Nope not at all |
| Is there something you hate to see when you go to a restaurant as a customer? dirt i dont care where it is i just feel that it should not be there |
| Do you sometimes find yourself eating junk-food? yes sometimes but can you define junk food? lol |
| Who cooks in your home? Me most of the time and of course My Sweet lady I taught her a lot of recipes she couldn't even cook rice when we got together but now man the best pot of rice you will ever come across i swear to that lol |
| Tell us about your favorite wines and other drinks to accompany food. red for steak's and white's for fish and chicken |
| What tendencies do you see coming on strong? I see that what people want out of their dining experience, above all else, is to be wow'ed made to feel important. I mean what ever you can do to make me happy i choose to spend my time and money with your business, everything from the graphic and interior design to the pace of service and plating of food contributes to this. They want to smile, and they want to be wow'ed . And they want valuemake me feel i've gotten more then i paid for. |
| What do you think about molecular gastronomy in terms of introducing chemical elements into dish preparation? I think that molecular gastronomy is fascinating and has really sparked creativity amongst chefs; however, I tend to prefer my food in solid form, rather than consuming it as a foam or a vapour or an essence. At the end of a meal, I want to feel that there is something more than steam in my belly. |
| What new techniques are you interested in learning learning about Food Photography Colorful stacks of vegetables drizzled with rich sauces on a clean white plate with glistening table settings – you know the shots. Sometimes the photography is almost the true focus of the book with the recipes taking a secondary role. |
| What are some of your professional goals for the future? I would like to travel more, so as to incorporate more cooking styles and ingredients into my culinary repertoire. Exposure to foreign cultures and cuisines is never a bad thing. Being able to translate that knowledge into something that I could put onto my menu, using fresh/local/seasonal ingredients, is something I've always loved to do. |
| What advice would you give to someone in high school who would like to pursue a culinary career? There are so many aspect of the business explore which one's for you You can be a chef at home running your own catering business or in a kitchen downtown but its all about doing what you love to do if you feel excited about it before you do it its passion and you will enjoy doing it My mother told me if you love it you will do it |
| What would you say to a novice in the kitchen to help them get over their fear of cooking? Relax let your senses take over cooking is timing and temps |
| 
468 visits Whohub
Chef Joseph Earl Morris
chicago-cook
|
99694 interviews created
INVITE YOUR FRIENDS