Interview with:Steven DeLuca [wolfsd]
COOKING
 | When did you start cooking? Who got you started in this art? I started when I was but a wee lad helping my grandmother prepare Sunday family meals. So...I guess it was my grandmother that me started. |
| Why did you decide to pursue a career in food? I didn't decide to pursue the career, it pursued me. I felt that it was what I NEEDED to do. |
| Is there a website or blog where we can see something about you and your cooking? |
| What culinary training have you received? Where have you learned more, in class or by experimenting? I did it the old fashioned way, when I was 14 I apprenticed, then moved on to the corporate world thinking that money was everything. But after cooking professionally for 25 years, the experimenting I got to do in the last 5 years has been the biggest learning experience. |
| How would you define your style? World fusion? It really depends on how I feel that day, but I do tend to cook Italian more often than other ethinc cuisines. |
| What is your favorite spice to cook with and why? Tarragon, I know it's an herb, but there's something magical about it...makes me think about the wonderful ravioli my grandmother made every Sunday. |
| If you were stranded on a deserted island for one year, what dish would ask to eat after your rescue? This will sound funny, but it's a toss up between meatloaf and country fried steak. |
| If any chef in the world could prepare a meal for you, who would it be? George Perrier, he's my idol...it seemed like he was on every episode of Great Chefs..... |
| Do you sometimes find yourself eating junk-food? With 14 hour days, it doesn't matter what I eat when I get home even Taco Bell isn't off limits as long as I don't have to cook... |
| Who cooks in your home? My wife mostly, unless I'm off that day. |
| What do you think about molecular gastronomy in terms of introducing chemical elements into dish preparation? It only popularized it...most of the chemicals have been used for years in commercial prodution facilities. That's like asking if Eddie Van Halen invented two handed tapping on the guitar.... |
| What are some of your professional goals for the future? I just want to keep learning and making people happy with food. |
| What advice would you give to someone in high school who would like to pursue a culinary career? Try working in a kitchen before you spend the money for school. I know too many people who are still paying off student loans for culinary school who are doing everything but cooking. See if it's right for you before you jump into it,the lifestyle certainly isn'tfor everyone. |
| What would you say to a novice in the kitchen to help them get over their fear of cooking? It's only food, if you respect your product, it will respect you....it's not rocket science ... unless you're baking. |
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Steven DeLuca
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