WHO'S COOKING MY FOOD ANYWAY?
Wow, who would have guessed that chefs would be as popular as they are today?  Thanks to the many foods channels and food shows out there, chefs have risen to the top of the celebrity ladder.   And whether they’re famous or not, people just LOVE to ask a chef questions.  And since Pepper’s Catering is fortunate to have such a talented group of chefs, we thought we’d give you a little insight into what makes them tick. 

The series starts with our Executive Chef de Cuisine, Paul Wilson.  Chef Paul joined Pepper’s Catering three years ago and has been a professional chef for nearly 25 years.  He graduated with a hotel/restaurant management degree from Johnson & Wales University, and is an active member of the American Culinary Federation (ACF).   He currently serves as president of the Massachusetts Culinary Association, a local chapter of the ACF.  Prior to joining Pepper’s Catering, Chef Paul was the owner and executive chef of The Brass Pineapple restaurant in central MA.

WHEN AND WHERE DID YOUR CAREER IN FOOD BEGIN?
My first job was in 1977, working for my dad in our hotdog stand.  My mother also encouraged me to whip up a few dinners in the kitchen.  I wasn’t afraid to experiment and they weren’t afraid to try, so things worked out well in my house. 

WHO OR WHAT IGNITED YOUR PASSION FOR FOOD?
My father was definitely my inspiration - working with and watching him organize and prepare breakfasts, luncheons and dinners for various local community organizations when I was a kid.  He brought a lot of happiness to people with his food and through his actions, and that was something I really wanted to be a part of.

WHAT HAS GIVEN YOU THE MOST PLEASURE AS A CHEF?
Putting out the best food possible – creating new dishes and being able to discover and work with different or unique foods.

WHAT INFLUENCES YOUR COOKING STYLE?
I’ve always been drawn to French classical techniques, but I like to modify them a bit by adding a modern touch or a global influence. 

WHAT IS YOUR GREATEST FOOD WEAKNESS?
Cookies – the crunchier, the better!

WHAT IS THE MOST UNUSUAL THING YOU'VE EVER EATEN?
Rattlesnake.  It’s also something I’ll never eat again.  It was hard to get past the smell while preparing it. 

WHAT IS YOUR FAVORITE SECRET INGREDIENT?
Citrus juices, flavored vinegars and Dijon mustard - they are very versatile and flavorful enhancements that often eliminate the need for salt.

WHAT ONE RULE/VALUE DO YOU TRY TO INSTILL IN ALL OF YOUR CHEFS? 
That you’re only as good as your last meal – complacency has no place in the kitchen.  You need to stay focused and be the best that you can be.

WHAT ARE SOME OF YOUR FAVORITE FOOD & WINE PARINGS?
Asian-inspired shellfish (especially tempura-battered, crispy and spicy) with an Oregon dry Riesling or Alsatian Riesling.  Domestic lamb or game meat, like venison or buffalo, with a California zinfandel.  I also enjoy spicy Caribbean food with a “hoppy” IPA.

WHAT IS YOUR LEAST FAVORITE FOOD?
Cooked spinach.