Today’s interview is with Eagle Rock staffer Mark Dougherty, a professional chef who has worked in the kitchens of notable high-end restaurants, hotels, inns, and corporate settings in a number of states. In fact, he’s practiced his culinary skills in New York City as well as four states: Vermont, Connecticut, North Carolina and Florida.
Mark: I was a cook on a Coast Guard cutter for two years before pursuing a professional career. Cooking comes easy to me. I love the instant gratification that comes with cooking.
Eagle Rock: What’s your favorite meal/dish to prepare?
Mark: Favorite dish? Depends on the day or season. It is very easy to prepare a dish when you have exceptionally fresh ingredients. I love Asian ingredients and balance of flavors. I love French food because — contrary to popular belief — it embodies a simple approach to cooking. Fresh ingredients and proper techniques equals great food!
Eagle Rock: What’s the one thing you’d never order when eating out, and why?
Mark: I would never order Moo goo gai pan from a Greek diner. (Stick to the basics).
Eagle Rock: What advice do you have aspiring chefs?
Mark: If you are seriously thinking about becoming a chef, I suggest you be prepared to do some very basic tasks over and over again. (Wax on, wax off grasshopper). You need a thick skin and a good sense of humor and a strong grasp of sarcasm, along with a strong work ethic in order to prosper.
Eagle Rock: What is your all-time Eagle Rock success story?
Mark: About six years ago we had several Continue reading…