LSU Dining

1. Where are you from and what brought you to LSU?
I'm from Baton Rouge; I was recruited by a former manager here on campus.
2. How long have you been at LSU?
At the end of July 2007, I will have been on campus 10 years.
3. Who or what inspired you to become a chef?
I was inspired mostly by growing up on a small farm with chickens, a vegetable garden, cattle and parents who liked to fish. We always had an abundance of fresh seafood and fresh produce. My mother was an excellent cook, and I learned a lot from her.
4. How did you train to become a chef?
I graduated from Baltimore Culinary College with an associate’s degree in restaurant management, and then I graduated from The Culinary Institute of America with a degree in culinary arts.
5. What is your favorite thing to cook or prepare and why?
My favorite thing to cook is fish. South Louisiana is all about fresh seafood, and cooking anything that swims in the Gulf is my passion.
6. What is your least favorite and why?
I really don't have a least favorite food; I'm mostly challenged by cuisines that I'm not familiar with.
7. What's your advice for students cooking on a budget?
Be creative with your shopping. Some foods that are inexpensive can be used as excellent alternatives to mainstream entrees. Dried shrimp are a good alternative in gumbos and jambalayas. Pickled pork makes a great substitute for sausage jambalayas.
8. What's your funniest kitchen incident?
One of my cooks made crab cakes out of lard and gave them to me to drop in the fryer. They instantly dissolved, and I was quite mad for a moment.
9. What's your favorite kitchen gadget?
I use a Japanese slicing machine all the time.
10. What dishes do you prepare for yourself at home?
Mostly simple dishes. My kids are very picky eaters.
11. What's your favorite restaurant?
Locally it’s Juban’s. In New Orleans it is Pascal’s Manale or Mr. B's Bistro.
12. What was your first culinary success?
Graduating from the Culinary Institute of America.
13. Who is your favorite chef?
Charlie Trotter. Charlie Trotter is a renowned chef in Chicago. His restaurant Charlie Trotter’s was named the 30th best in the world and 5th best in the United States by Restaurant Magazine.

LSU Dining is pleased to announce Michael Foster will be our new Executive Chef for Resident Dining!  He begins on August 1, 2008.  More details to follow.

1. Where are you from and what brought you to LSU?
I am from a small town Klotzville (population of 125) located on the banks of Bayou Lafourche near Donaldsonville, Louisiana. I attended LSU in the 80s and always wanted to be part of LSU.
2. How long have you been at LSU?
I have been with LSU Dining for 1 year as Purchasing Manager.
3. Who or what inspired you to become a chef?
My culture has always kept me intrigued with food, but my grandfather was my biggest influence.
4. How did you train to become a chef?
Through my 22 years in the restaurant business, I worked with Chef John Folse, Ralph and Kacoo’s Seafood Restaurant and other stops in between.
5. What is your favorite thing to cook or prepare and why?
Louisiana style dishes and the use of indigenous ingredients in other ethnic dishes.
6. What is your least favorite and why?
Classic French, it has too much history and structure to evolve with the ever changing tastes of today.
7. Do you have a favorite ingredient for your dishes?
Vegetables such as onions, celery, bell pepper and garlic.  They are the difference between a good dish and a great dish.
8. What's your advice for students cooking on a budget?
Look for precooked, frozen items and dishes.  Today’s food technology allows us to buy quality, nutritious and inexpensive items that are easy to prepare.
9. What's your funniest kitchen incident?
About 10 years ago in Shreveport, Louisiana, the hood system stopped working at 7:00 pm on a     Saturday night.  I feed eight firemen dinner, so they would bring huge exhaust fans to the back door of the kitchen in order for us to continue operating.
10. What's your favorite kitchen gadget?
My knives.  No one outside of the industry realizes how they can make the job so much easier.
11. What dishes do you prepare for yourself at home?
I grill at home.  Charcoal, no gas.
12. Do you have a favorite and least favorite cooking technique?
My favorite is char grilling, and my least favorite is steaming.
13. What's your favorite restaurant?
I really do not have one favorite, but I love a good mom and pop type restaurant.  I avoid fast     food unless it is absolutely necessary.
14. What was your first culinary success?
When I was with Ralph and Kacoo’s, I won a year long financial goals incentive and got to     travel to Hong Kong for 10 days.
15. Who is your favorite chef?
Anthony Bourdain, of Kitchen Confidential fame, he opened the eyes to world of the restaurant business and showed the public that it was not the pleasant, subdued, Julia Child atmosphere.