Chardonnay Golf Club

CHARDONNAY INSIDER - Fall 2014

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PROFILE > C L I C K H E R E F O R C O M P L E T E I N F O R M AT I O N O N T H E V I E W B A R A N D G R I L L W hen it comes to career ambi- tion, Chardonnay's Execu- tive Chef Adolfo Garcia knew his life's calling at an early age. "I was only 10 years old when I knew I wanted to be a chef," he said recently. "I always enjoyed cooking as a youngster and enjoyed helping my mom in the kitchen preparing meals for my brothers and sisters. I knew being a chef was the best career for me." He became a profes- sional chef in 1988 and has been the Executive Chef at Chardonnay for the past 14 years, after spending time at various Napa Valley establishments. What is your primary responsibility at chardonnay? To run the kitchen not only for the day-to-day golfer but to host weddings and other events for up to 350 people. I can tailor the menu to meet the needs of our clients whether they are golfers, wedding guests or ex- ecutives from the NASCAR Circuit! What do you enjoy most about being Executive chef at chardonnay? Meeting the needs and requests of our customers. I strive to deliver what they want, but I am al- ways trying to broaden their culinary tastes. What is your greatest strength in the kitchen? I am ex- tremely organized and cleanliness is a must in my kitchen. I also enjoy being creative and creating new dishes for the menu that you would never expect to find at a golf course. favorite go-to ingredient? Salt! With- out salt most food would be tasteless. favorite gadget in the kitchen? Robot Coupe food processor. What is your no. 1 rule in the kitchen? Sanitation is a must. Also, I teach my cooks never to compromise a dish to simply meet a deadline. Sometimes you only have one chance with a customer and if a meal arrives incorrectly you may never have that opportunity again. What's the best cooking tip you've ever received? Every dish you prepare should be prepared as if you are pre- senting it to your mother! What do you like to do when you aren't working? I love to spend time with my grandson, whether it is fishing, playing or teaching him something. Of course, I also love to play golf. What do you consider your greatest achievement? When I was young I was told I would never be a chef and would never be anything more than a dish- washer. By the time I was 18 years old I was an executive chef! rEcIpE fOr succEss Executive Chef Adolfo Garcia fulfills a childhood career ambition PANSEARED ALASKAN HALIBUT S tart with fresh Alaskan halibut cut into filets and salt on both sides. In a hot pan add 3-4 tablespoons of Canola or vegetable oil. Sear fish until golden brown on both sides. Add white pepper towards the end. Do not add pepper at the beginning as it will burn. MangO rElIsh • 2 Kent mangos peeled. • Rub mango with canola oil, salt and pepper. • Grill mango, then dice. • ½ red onion peeled; salt and pepper, grill then dice. • 2 tablespoons of chopped Italian parsley. • 2 tablespoons EVOO. • 2 tablespoons rice vinegar. • 1 tablespoon lime Juice. • Salt and pepper to taste. Serves 4-6 people. A RECIPE FROM THE EXECUTIVE CHEF BOOK  a TEE TIME

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