interview with Chef Jesse Olsen:
What is a typical day in the life
of a chef?
Before I go to work, my mind runs through the previous day,
and with that in mind, I'm thinking of what needs to be done
for the current day. I try to get my daily tasks worked out
in my head so I can go into work with a plan I can follow.
Throughout the workday I am a manager, teacher and Chef with
What ingredient do you use in the
majority of your dishes?
That really changes with the availability of the products
that are at the peek of their season. For the most part, I
use onions, celery and carrots.
What's your view on the Atkins
Diet? And what meal would you prepare for someone on that
The concept of the diet has been around for many years. I
feel that people's bodies are different, and if they feel
they should lose weight, they should look at their own personal
eating habits first. Being that the Atkins diet is popular
right now, I'd infuse the raw diet into the mix. It's about
changing common items and presenting them in new ways to the
customer. Keep them excited about eating, yet keeping within
their dietary guidelines.
Who's your favorite chef besides
I have a lot of respect for Marcus Samuelsson. He has redefined
Scandinavian cuisine and made it hip and exciting.
What three items will always be
in your refrigerator at home?
Sriracha chili sauce, onions and cheese.
What is your favorite dessert?
I've always enjoyed cheese and fresh fruit for dessert.
What is your favorite beverage?
Our bartenders in the La Sala lounge are always trying out
new ideas and concepts. They have a great Pomegranate Mojito
and a Bloody Mary. Great flavors and presentation are key
to making a great drink.