Quality Ingredients

I believe that great ingredients are the necessary first step in creating any dish. I have been fortunate enough to travel to many spots in the world, familiarizing myself with authentic ingredients unique to specific cuisines. Using the right ingredient truly makes a difference in recreating authentic flavors and serves as a base to put my own twist on something while still being true to the source. For instance, I've tasted Sichuan food at a local restaurant that uses red pepper flakes instead of authentic Sichuan peppercorn. To omit this key element from Sichuan food results in a dish that barely resembles the numbing and spicy dimension that true Sichuan cuisine has. Another example is using prepared sauces or marinades that have artificial additives, masking the true fresh flavor of the product. At ChefChef, I make everything from scratch whenever possible, reflecting true flavors that are bright and how they are intended to taste.

There is much debate about designating organic foods. I do believe that organic produce tastes better and has more natural nutrients than conventional options, so I always purchase organic fruits and vegetables for my clients, with some exceptions. Some farmers use all-natural nutrients in their soil with little to no pesticides but haven't obtained organic certification. Farmers selling these goods at local farmers' markets or small markets have an excellent product that tastes delicious. I certainly support them and bring their goods to your table. In terms of meat and seafood, I am very selective about what I choose for both my clients and my own family. Here in Washington, we have an abundance of humanely raised meat options. I do not serve animals that have not been raised on a natural diet, and all the seafood I serve is wild, fished with sustainable practices. These practices are essential building blocks for the food I create and are better for your body.

We live in a world where we can order any ingredient through the internet at any time of year, both a blessing and a curse. While I love that I can get specific spices or grains from any part of the world at any time, I still cook within the season. Foods grown in close proximity to me and by the season simply taste better and lend themselves to the cuisine of the time on the calendar. Cooking in the Pacific Northwest for so long has put me in sync with what is next up to harvest locally and how I can showcase its annual or biannual appearance, which is a lot of fun. I have also developed and maintained many relationships with local food purveyors and growers, remaining loyal to their product and ethics and bringing their goods to my clients' table.

Of course, with cooking a wide range of dishes and cuisines, there are exceptions to seasonality. Maybe it's totally out of season, but my client is really craving something particular. Perhaps there is a comfort dish that my client craves monthly; I certainly have some of those no matter the time of year. My philosophy is, let's do it! Whatever the case may be, I personally shop for all the menus I create and take the time to select the very best with the maximum amount of flavor.

Harvested Carrots from my Garden

Dungeness Crabs at my Local Fish Market

Prized Squash Blossoms from my Garden