Q & A: Rob Lafond, JTM Food Group Corporate Executive Chef
We sat down with Chef Rob to talk about his culinary background and what inspires him as
a chef.
Why did you decide to become a chef?
I was fortunate at a very young age to feel like I had a clear direction. The experiences that I had in the restaurant business while in high school were a clear indication that I had found something that I really liked to do. I began preparing myself to attend the CIA and receive formal education based on the suggestions of two grads who were working in the restaurant with me at the time.
How long have you been in the foodservice industry?
32 years and counting! The great thing about it is I was afforded the opportunity to learn and grow as I progressed and was constantly challenged. It’s nice to be able to reinvent yourself every few years and be able to put yourself in a situation where you can be exposed to new aspects of the industry. It’s a very interesting industry with lots of great people.
What contributed to your love of cooking?
I was able to help with putting meals on the table to help my mother at a very early age. I really enjoyed combining ingredients and coming up with a finished dish. Some early dishes that I got pretty good at were American chop Suey, Chicken and dumplings, Shepherd’s pie and Spaghetti & Meat sauce.
What is the best part of being a chef?
I love the part where there is so much creativity and unlimited boundaries. Provided you follow the basic cooking techniques in preparation and have an understanding of the compatibility of ingredients and flavors, the sky is the limit! The whole concept of fusion cuisine is very compelling. There’s nothing like making a twist on the traditional and coming up with a completely different dish.
Where did you go to culinary school?
I am fortunate to have been educated at the greatest school in the industry, The Culinary Institute of America in Hyde Park, NY. Fresh out of high school I immersed myself in the experience and was able to get a really strong foundation for the future. I have been able to return there periodically to either take continuing education courses or in some cases facilitate some classes as a visiting instructor.
How does travel influence your cooking?
Travel has a profound influence on my cooking. Being able to get exposure to regional cuisines and food specialties and ingredients is a huge bonus. I have not travelled internationally (as much as I’d like) but living in Puerto Rico and travelling extensively throughout the United States has had a definite impact on my overall approach towards food preparation, menu composition and recipe creation.
What are some things that inspire your cooking?
I love to the fact that obtaining knowledge is so instantaneous these days. Browsing on the internet, turning on the Food Network, dining at some great establishments there is a constant supply of history, techniques and creative ideas to fill out a professional chef’s toolkit.
What the most important thing to consider when creating a recipe?
I think there are two very critical things when creating a recipe:
- Keep in mind that the dish needs to appeal to others. While it’s important to take in account personal tastes, preferences and beliefs, at the end of the day it comes down to the customers’ acceptance and if they don’t like it they’re not going to come back.
- Good technique is also a very critical component in creating a good recipe. Well prepared food can overshadow certain flaws. Let the food speak for itself and not get lost in excessive amounts of garnish or extraneous ingredients.
How do you implement healthier foods into your cooking?
I have been focused on this approach now for several years due to some personal reasons. Minimizing salt by adding flavor with fresh herbs, spices and developing flavor thru the cooking process is key. I am very interested in the use of reduced sauces as opposed to conventionally thickened sauces. It provides for bold flavors in a much healthier manner.
What new trend in the foodservice industry are you particularly excited about?
I am very intrigued by the globalization of the food industry and the demand for “authentic ethnic” foods. People are becoming increasingly food savvy and are looking for these authentic flavors from all over the world. With his demand has come an increased availability of exotic ingredients and exposure to bold new flavors. We are fortunate to have one of the greatest international markets here in Cincinnati called Jungle Jim’s. There are endless possibilities when you go into that store into terms of exploring rare ingredients and foods from around the world.
To contact Chef Rob for learn more about JTM’s commitment to creating great dishes visit:
