Name: Chef Georges Zeidan
Restaurant: Gathering Company for Restaurant Management
Title: Corporate Executive Chef
My Breakfast: Instant oats with rough-chopped spicy breakfast sausage, cilantro, fried shallots, soy sauce, Sriracha, and a poached egg.
My Knives: I’ve owned a Global G-2 8-Inch Chef’s Knife.
Most overused spice: Oregano, paprika, parsley, rosemary, saffron, sage, star anise, sumac, tamarind, tarragon, thyme and turmeric.
Favorite Foodie Destination: New York City is the greatest food city in the world.
Favorite Kitchen Gadget: Loads! I love the Microplane zester.
Favorite Food Aroma: Freshly baked bread – satisfying and an aromatic hug!
Q: Why did you first get into cooking?
Cooking is my passion.
Q: Describe your favorite dish.
Spaghetti with asparagus, sundried tomatoes and capers.
Q: Name three items you can’t live without in the kitchen.
A cast-iron skillet, a good blender and a whisk.
Q: What is the most important part of a sandwich?
The quality/deliciousness of bread, condiments and sauce, meats and veggies used etc…. My answer is the bread, because everything else can be fantastic, but bad bread will ruin it all. With good bread, average innards will taste amazing.
Q: What’s your favorite sauce of all time?
Sriracha mayo sauce.
Q: How does your personality differ inside and outside the kitchen?
Inside the kitchen, I am focused and strive for perfection. Outside the kitchen, I am friendly and adventurous.
Q: If you weren’t a chef, what would you like to be?
Q: If you could choose, what would your “last supper” be?
BBQ baby back ribs.
Q: What do you think will be the biggest food trend of 2018?
Healthy is the way to go.