Mario Chavez of Oregon Artisan Foods
We caught up with Mario Chavez of Oregon Artisnal Foods just two weeks after the Ashland Food and Wine Classic's Chef Showdown.
He was kind enough to answer a few of our questions:
Anna: Chef, where did you grow up?
Mario: I grew up in the beautiful Rogue Valley. I was born in Colima Mexico, but my family moved here when I was only a few months old. We settled in Medford.
Anna: Did you eat your veggies? ;-)
Mario: Truly, no, I was not a veggie eater, and I am told I was very picky about food. I remember getting in trouble for telling my mom her food was lacking something.
Anna: When did you know you wanted to be a chef?
Mario: My earliest memory of wanting to be a chef was probably at about ten years old. I was a big fan of the show "Three's Company", and I remember that Jack worked as a Chef in fine dining restaurants, and I always loved those scenes and I remember thinking how cool he was; and it was about then that I would watch episodes of Great Chefs and would just get really into it. By 14 I was asking my mom to let me make dinner for the night.
Anna: What is your favourite food memory?
Mario: That's hard, because there are so many. My mother is a fantastic cook and watching her cook my whole life has been the best of memories. She would make these little round sweet breads called "Semitas" from scratch and proof all the little dough balls on sheets of foil around the fireplace and us kids would just watch them rise - and the aromas! My mother is amazing. She would make fresh cheese, or butcher chickens in the backyard, or she would help my dad butcher a pig. So much fun.
Anna: Where were you trained, and how difficult was your training?
Mario: I was trained in a four month course at R.C.C. in Grants Pass, at a program that they only have offered once. We were a trial run for a culinary class, and had a small attendance of eight students which gave us all a much better hands on approach. The instructor was an incredible little French Chef that was a lot of fun. The tough part of that training was understanding his accent, but it was incredible to work so close with him for four days a week. Most of my training has come from working under a number of great chefs in the area.
Anna: How do you get your inspiration?
Mario: I would say I get my inspiration from my family and from my best friend Mack Walch who passed to diabetes two years ago. I want to make my wife and kids proud of me, and it pushes me to try harder. Also I am always thinking of my best friend who was a wonderful chef - and more than that a wonderful person. He was my sous chef in two different restaurants and he always pushed me to try something new so I always think of him when I walk in a kitchen.
Anna: Favourite kitchen equipment or gadget?
Mario: I love real wooden spoons, and also my chefs knife, and the smoke gun just rules!
Anna: Best piece of advice you would give a home enthusiast?
Mario: I would tell the home cook to quit reading a recipe. Put on some Diana Krall, open a bottle of wine and just go with it! You gotta get creative and dream a little in order to make it good. Try to envision what the end result is that you want.
Anna: Best cooking tip for a novice just getting into the business?
Mario: My best cooking tip for a novice would be: read Kitchen Confidential if you haven't yet, and keep respect to the chef first in the kitchen. Also, look like a chef. This business is a lot about tradition and respecting it's roots, and I think that is what defines a chef from a cook!
Anna: Funniest kitchen incident?
Mario: That would probably be when my wife surprised me by ordering me a lap dance from the local strip club at the restaurant on Valentines Day. It was one of our busiest nights ever, I was tired and cranky, and I had cut myself; so I wanted out of there as soon as I was done, but the whole staff was in on it and they did all they could to keep me there, adding to my anger - until I was approached by a girl in a trench coat. I guess the look on my face was priceless. I love my wife.
Anna: Who in the food world do you most admire?
Mario: I am a huge fan of Thomas Keller owner of the French Laundry in Napa. His book I think formed my life. I was fortunate enough to actually meet my idol one day, I was outside the restaurant with my brother just visiting and we were looking at the garden when a dishwasher came out to dump cardboard. He asked what we were doing, I told him Thomas was my idol so he says "come on I can get you to meet him" it changed my life walking in the back door of that restaurant and seeing him working at his station. And I got a picture to prove it!
Anna: Favourite foods to cook with?
Mario: My favorite foods to cook with would have to be simply Meats. I love pork and beef. Really as a chef we kinda love it all!
Anna: What do you think is the most challenging ingredient to work with?
Mario: Fresh oysters can really be a pain in the you know what when you are slammed on the line! You end up stabbing yourself a lot.
Anna: Do you have a favourite wine?
Mario: My favorite wine would be anything red from Spain. In specific I am big fan of Masi Campofiorin Baby Amarone from Italy.
Anna: What do you like to eat when you’re at home?
Mario: Love P B & J; and also Chorizo and eggs.
Anna: Are there any foods you just don't like?
Mario: I am not a fan of beef liver, or burritos.
Anna: Favourite cookbooks?
Mario: Absolutely. The French Laundry by Thomas Keller and The French Kitchen by Paul Bocuse.
Anna: Where do you see yourself in ten years?
Mario: Myself in ten years is difficult, because I do fear for our economy a bit right now, but I would have to say possibly owning a small bistro and being reserved a few months out would be nice.
Anna: What is going to be the next big thing in the food world?
Mario: I truly can not even guess what will be next in the food world. It is ever-changing and so different in bigger cities. Just when you think you are doing something new, you find out someone did it 30 years ago.
Anna: What do you do for fun?
Mario: For fun I love to spend time with my wife and kids. I really enjoy the outdoors and love to hunt. I also like to photograph wildlife.
Anna: Where is your favorite place in the world?
Mario: My favorite place in the world that I have been to is probably a small covered bridge park named Walch Memorial Wayside in Lake Creek.
Anna: What do you most love about your job?
Mario: I love the satisfaction of creating a memorable moment for diners, and the adrenaline rush in the kitchen.
Anna: If you had just one wish, what would it be?
Mario: If I had one wish right now it would be to be financially set and not have to worry about money anymore so I could just enjoy my family and not miss a moment of watching my kids grow up.
