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OKG Newsletter


 

Sam R. Parrett


Chow Chat

By Carol Smaglinski November 6th, 2012

Sam R. Parrett is soux chef at Republic Gastropub, 5830 N. Classen Blvd. The 29-year-old was trained at Sarasota County Technical Institute.

What is a sous chef: “I pretty much deal with day-to-day business, making sure the food comes out looking and tasting good. The executive chef is usually doing paper work upstairs dealing with scheduling, payroll and all of the numbers.”
Your best feature:
“I am a great-looking guy all around.”
What makes you a good friend:
“I am honest, which is not the nicest thing, but it gets the point across.”
Favorite indulgences:
“Good food, good drinks.”
Favorite restaurants you haunt:
“Ludivine, Red Prime and The Coach House.”
People don’t know:
“That I am a bit of a perfectionist.”
Necessary equipment:
“My hands and knives.”
Would like to someday live in:
“Washington State in the mountains.”
Fix me a:
“Jameson on the rocks.”
Preferences in a possible employee:
“Ambition, drive and punctuality.”
You’d love to meet:
“[The late] Escoffier and [Spanish chef] Ferran Adria.”
Inspired by: “My father, Sam Parrett, of Florida.”
First started your career:
“When I was 14, I rode my bike over to a restaurant, Pelican Alley in Sarasota, by the water and started as a dishwasher."
Best thing I did last year:
“Was moving out to Oklahoma and getting a job with Good Egg.”
Most difficult thing you ever did: “Wine pairing dinners — 12 different wines with 12 courses. Very difficult.”
Your own signature dish:
“I make a mean Osso Buco.”
On your day off:
“I walk my dog, Jasmine, and pick up stuff around the house.”
Listen to music on:
“Pandora.”
Quick tip for the amateur chef:
“Listen to every word the chef tells you.”
Die and come back as:
“George Washington.”
Funny happening in the kitchen:
“Giving a teaspoon of cinnamon to someone and watching them choke on it and blow it out of their nose.”

 
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