How were you chosen to be a chef at the Olympics?
It was a whole application process. When our company, Aramark, first learned that we got the full contract for the Olympics, they sent out a thing in our newsletter that we got the contract, and if you would like to apply for it, apply for it. I kept looking at it, and then I applied for one of the short-term positions. I was on what was considered a short-term position because I was only there for 60 days. We had managers who were there for over a year. After we won the contract, it was a whole application process. I had to apply and be interviewed to get accepted for the position.
Who did you cook for in Beijing?
There were six outlets that we were feeding, and the one place I was at was called Media Village Two. It was mainly the written press media. There was about 1,200 journalists that were living in the high rise condos where the kitchen was that I worked at. So we were feeding them breakfast, lunch and dinner.
How did the experience of cooking at the Olympics compare to cooking for University students?
It was different because the menus were different and the equipment and the products were a little different. And what I was doing over there was on a much smaller scale than what I do here. Now, the other areas, like the Athletics Village, where we actually serve that athletes ... that was the crazy feeding. Thousands and thousands of meals a day. I just got an e-mail from the head of the culinary department, and they said that we actually beat the estimated 3.5 million meals served. We actually served a little more than what was expected.
Did you enjoy working with other chefs from around the world, and did you get any new recipes from them?
Yes, I did. I really enjoyed working with the local chefs. The venue that I was at was one of the only venues where there [were fewer] Aramark employees as opposed to BTG employees. BTG [a hotel management company] was the company that was also working with us over there. We were sort of managing them. I was actually supervising and managing more of the local chefs, which was great because I made quite a few friends and picked up quite a few tricks that they use.
Will students see any new recipes, or any changes to the O-Hill menu, as a result of your experience? If yes, what are some of those changes? If no, why not?
We’ve done a few things that were changed, but the main thing [to keep in mind] is that our menus over there weren’t all Mandarin or Chinese. The menu over there was a mixture of everything. A lot of the things that I learned over there [students] will see on the ‘Innovation Station.’ Little things like the miso broth bowls that we’re doing is something that I picked up over there that I really learned what it meant to actually do. That’s one of the items that I sort of authenticated.
Did you share any recipes similar to those used in O-Hill, then, with any of the other Olympic chefs?
Meatloaf. That was one thing — the Asian chefs couldn’t understand what it was. They wanted to make really small hamburger patties. The second time it came around — we had an eight-day menu cycle — I really got in there and worked with them and showed them how to make a whole meatloaf and then cut it into portions. What they wanted to do was make everything individual. Whether they liked it or not, or if they will ever make it again, I don’t know, but that is one of the things that they really had never seen or done before that I showed them.
What was the most impressive thing you saw/did in Beijing?
Probably watching the USA women’s pro beach volleyball team win the gold medal, sitting in the rain — cold and rainy — but that was probably one of the highlights of my experience.
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