Q&A with Chef Sam Morgante, a Former White House Military Chef 4/14/2015
As a former White House military chef, what’s a dish that you were requested to make for the first family (or important guests) that people might not expect?
The Bush family had a unique recipe for BBQ Beef Brisket and a certain way they wanted it prepared. They were fans of Texas Style. Not surprising since they are from the Lone Star State.
What do you predict as the hottest food trend in 2015?
Beer beverage recipes have really taken off recently. I think incorporating beer into the actual recipe has not been fully explored or discovered but will take off in 2015.
What advice would you give to an aspiring chef that would like to own their own restaurant?
Consistency. Have all of your ducks in a row and pay particular attention to each plate leaving your kitchen. Social media can play a large part in your marketing efforts and can work to promote your business in a very positive light. Use this public platform as a way to address negativity and complaints head on so current and future customers know that you hear them. No matter how much success you find in your endeavor, every single guest counts and can have a significant impact on your business.
What’s one of the more recent dinners that you have cooked for yourself at home?
This week I’ve prepared Sicilian spaghetti sauce in an eggplant lasagna and corned beef with cabbage and red skin potatoes. It was savory and delicious.
As an advocate of healthy eating and childhood obesity prevention, if you could change one main thing about the eating habits of today’s youth, what would it be?
Who has more pressure: A chef that has 60 minutes to create a culinary masterpiece for Gordon Ramsey on Master Chef in front of a TV audience – or a head chef at The White House?
That’s very easy. The White House chef, of course. We have between ten and fifteen minutes to prepare a meal. Gordon Ramsey’s chefs have an entire meal period. Go Navy!