Five Minutes With Guy Grossi, Legendary Chef And Restaurateur
We had a chat with Guy Grosse, Celebrity Chef of Foodservice.
What inspired and continues to inspire you in your love of food and cooking?
My dad was a chef, and my mom was an incredible cook. They both cooked for our family every day. Growing up with food was a way for me to connect with it all: cooking, eating, smelling, and enjoying it. It was something I did not choose to do, but it was in my blood. It is my love of food that inspires me to continue, and I believe it is what keeps me going.
What’s the “Grossi” philosophy for customer service?
It’s almost like we are welcoming guests into our homes when they visit our venues. Sincerity and warmth are essential. They go before any training or skill level.
What drives you and your passion for excellence and success in your work?
It’s the satisfaction of creating memories with people and sharing their joy. Food is about bringing people together. If we can continue to bring families and friends together to share and make memories, then I will continue to work.
You’ve cooked for many famous people. What is your most memorable occasion?
Recently, I cooked for Pierce Brosna. It wasn’t his fame that was the most memorable, but rather that he was genuine, friendly, and humble, who thoroughly enjoyed sharing his experience with us. It was an honor to shake his hand.
What technology could you live without in your kitchen?
The commercial cooking equipment technology that we have is essential to our kitchens. The RATIONAL is a real workhorse, it runs all day and the chefs want to take their turn.
What role should the RATIONAL have in your kitchen?
There are many uses for the RATIONAL. It can be used to bake, roast, or steam. It is perfect for precise cooking, such as parfait and Brule. It’s essential for the kitchen to function.
What advice would you give young chefs?
Young chefs need to realize that they have to continue learning and that even the best in their field are still learning. It is important for them to seek out learning outside of work.
Recent food trends such as Asian Fusion and Shared Plates have been well documented.
Food is becoming simpler. People enjoy food that is simple and lets the ingredients speak for themselves. This is what I believe will happen in the future. Ingredients will shine in simpler dishes.
What are you main goals and hopes for the future?
I plan to keep cooking for a long time. Our industry is constantly evolving and there are many things to do. However, I want to keep cooking and remind myself why I chose this wonderful industry.
