These dads not only bring home the pancetta, they fry it up in a pan. Meet Orange County’s culinary talents, and their tots.
Chef’s lives tend to be rather hectic, between long hours in the kitchen, the responsibility of looking into the future (often by analyzing the past) to manage just the right flow of food products in and out, and of course the creative side where they test their palates and imaginations to wow their loyal culinary audience into coming back again and again. As a magazine who has attempted to cater to the young foodies of Orange County through our monthly reviews of restaurants not dumbing it down when it comes to the kid menu, we wondered whether future chefs were born into the field with a try-anything attitude, or whether our own occasionaly picky eaters had any shot at growing into future James Beard winners and Top Chefs. We are fortunate to have a wealth of talent in our area, so we tapped a few chef dads to get the lowdown on just what goes into balancing a family and minding their other baby, their restaurant.
Chef Diego Velasco
Father to Memphis, 12 and Sofia, 8
Memphis Cafe, Costa Mesa | www.MemphisCafe.com
What kind of an eater were you as a kid?
I fell in love with lobster at a very young age (6-7) visiting Baja most Summers. My grandmother’s kitchen is where I first caught the bug for cooking about the same time and as I grew up, my mom was pivotal in exposing me to different types of cuisines and foods (Thai, Japanese, French). By the late eighties (age 15-16), I was exploring the Los Angeles food scene on my own (Ma Maison, Rodeo Café, Spago, Bikini, Citrus, etc.)
Has your view on food/kid menus changed since having kids?
As a chef, you want to expose your kids to the wonders of food, its power and its purpose. It’s a priority for me to include them in my culinary lifestyle and it has even given my oldest daughter the drive to pursue a culinary career (against my better advice, haha). My girls have been eating seafood – salmon, mussels, oysters, crab – from a very early age, because it is what I love to eat most. I say, don’t dumb it down too much. We are in the process of revamping our kid’s menu at the moment. I probably wouldn’t be where I am now had I not had my first taste of lobster at such a young age.
What’s the biggest challenge as a chef dad?
Of course it has to be when the professional duties infringe on the kids’ time. Going away to cater a wedding, working certain holidays or weekends, etc. But they know I always make it up to them. One of the best ways is to cook at home, have them pick a recipe and execute it together.
What’s your go-to dish you make for your kids?
A simple roasted chicken, vegetables roasted alongside and a simple salad is done most often. The younger one is a little bit more picky, as you can imagine. The other night I had to make two dinners because they couldn’t agree — Pan Roasted Chicken with Succotash for Memphis and Linguine with Chicken Meatballs Marinara and Parm for Sofia.
Besides your own restaurant, what OC spot do you go to with your family?
Since they are on the younger side, we go to Ruby’s quite a bit. But they love sushi, so we also frequent Honda-Ya and a fine dining experience thrown in every once in a while, such as Napa Rose.
Chef Greg Daniels
Father to Madeleine, 4.5 and Gregory, 1.5
Haven Gastropub and Provisions Market, Old Town Orange
What kind of an eater were you as a kid?
My favorite meal of the week as a kid was Taco Night. We didn’t stray much from beef, pork, or chicken in our house. Fish was in stick form, or the rare occasion we’d have something my Dad caught fishing. Although my Mom cooked, food was more about sustenance and survival than enjoyment.
My grandmother was a waitress at Chris’ & Pitts, and we would visit her there throughout my childhood. I was introduced to restaurants through her work, and saw the friendships built there; I carried that with me, and I think it had a lot to do with my choice to build my career in this industry. It wasn’t until I was exposed to the food my wife’s family cooked, that I saw it as something more, and spent time exploring.
Has your view on food/kid menus changed since having kids?
I think a thoughtful kids menu can be appropriate, but for the most part, our kids either share from what we’ve ordered, or split something between themselves. Kids will eat more than chicken fingers and quesadillas, if given the opportunity to do so.
What’s the biggest challenge as a chef dad?
Splitting time between the things I love. I’ve told my kids that the perfect solution would be if they were small enough for me to carry them around in my pocket all day. There truly is no better way to lift my spirits than to see one of them smile.
What’s your go-to dish you make for your kids?
I find the most opportunity to cook in the mornings, so pancakes are one of those that we do a lot of. We use yogurt in the batter if we don’t have buttermilk, but always from scratch.
Besides your own restaurant, what OC spot do you go to with your family?
We find ourselves at Solita in Huntington Beach quite a bit, or Din Tai Fung at South Coast. My youngest is getting better at handling restaurants now, so we’re getting excited to take them out for even more.
Chef Brian Jenzer
Father to Everly, 6 Months
SOCIAL, Costa Mesa | www.SocialCostaMesa.com
What kind of an eater were you as a kid?
I was a very adventurous eater as a child – I was eating raw oysters when I was eight years old. My parents exposed me to all kinds of cuisine during my childhood. As I grew up, I become more interested in knowing where the ingredients came from and how to prepare them. I cooked with my mom a lot and she encouraged me to keep going with it once I graduated high school.
Besides your own restaurant, what OC spot do you go to with your family?
Even before we had Everly, my wife Chelsea and I went to Huntington Beach Beer Company almost every week. Nothing has changed now that we have her except that we have to use the elevator to go up. We also love Perry’s Pizza on Brookhurst and Hamilton in Huntington Beach. It is very family friendly, they have great pizza and prices on beer.
Has your view on food/kid menus changed since having kids?
Yes, I’m more willing to alter the menu for kids and make substitutions. Before having Everly, I had the mentality that a kid could just eat what was on the menu. Now I keep her in mind and think, “You want mac and cheese? I’ll make you mac and cheese.”
What’s the biggest challenge as a chef dad?
Not getting to spend as much time with Everly as I can and having enough energy when I come home to be on point and play with her.
What’s your go-to dish you make for your kids?
So far, we have tried steaming and blending vegetables for Everly. We have done peas, broccoli, carrots and sweet potato. The sweet potato is her favorite. We are looking forward to starting her on fruits in the near future.
Chef Yvon Goetz
Father to Mikaela, 22 and Noelle, 21
The Winery Restaurant & Wine Bar, Newport Beach and Tustin
www.thewineryrestaurant.net
What kind of an eater were you as a kid?
I was a good eater and ate everything, except when my mum was trying to feed me pork liver! That didn’t go down well at all – it actually ended up in little pieces behind the fridge that was next to me in our kitchen… I grew up around home-grown vegetables & fruits. Homemade charcuterie, pastries, yogurt, breads, honey, confitures, etc. I look back and must admit that I was very spoiled with “real” food from a young age. That’s the reason I fell in love with the culinary world. My grandmother was a genius in the kitchen and I was always fascinated with what she was cooking.
Has your view on food/kid menus changed since having kids?
I think kids menus have not changed much at all. I always look to put more healthy items on it, but surprisingly, it’s the parents that ask for the “classics” – pizza, chicken fingers, etc. I think that kids must learn to eat whole foods at home first and then they can feel at ease at restaurants such as ours.
What’s the biggest challenge as a chef dad?
The biggest challenge is to not be home when everyone else is enjoying the holidays with their family. On Christmas, New Year’s Eve, Valentine’s Day, Easter… I’m in the restaurant. But that’s the business.
What’s your go-to dish you make for your kids?
My daughters were picky eaters when they were young – which is very challenging for a chef to deal with! My youngest daughter acted as if she was going to die when I had her eat tomatoes! Of course, they both loved pizza. Now, since being away to college, they can’t get enough of good food, and they love coming in to The Winery Restaurant.
Besides your own restaurant, what OC spot do you go to with your family?
- Driftwood and The Deck in Laguna Beach
- Break of Dawn in Laguna Hills
- Bonjour Café in Dana Point
By Sascha Zuger
Photography by Ana Brandt
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