An Interview with Roy BriggsWhat is your full professional name with certifications?
Roy Briggs Cert Ed, C& G, Cordon Vert.
What is your present employment and tell us a little bit about it?
President/owner of Food Manager Testing LLC. FMT LLC offers training & consulting to your specific operational needs including: Certified Food Handler, Prevention of food allergies, Food manager study guide, and Responsible service of alcohol (Includes Responsible vendor). NOTE: ACF members subject to 20% Discount using a “coupon code”.
What special awards have you earned within the ACF?
2011 Presidents award
What special awards have you earned outside of the ACF?
CFHLA Member of the month, BACC Most active member award
Did you attend a culinary school?
Who were your “mentor” chefs and how did they impact your career?
The old classic pioneers: Auguste Escoffier, Sawyer etc…. they helped me understand my craft, and how important it is to learn culinary history before even thinking about how you might contribute to the future. Too many to mention, but during my time as a college lecturer I learned a lot from the former chefs of the Savoy and Ritz (London).
What type of cuisine do you like to cook the most?
What type of cuisine challenges you the most?
What is your favorite culinary television show – past or present?
Past: White Heat ..Marco Pierre White, present: Antony Bourdain
What or who inspires your culinary creativity?
Do you have a favorite cookbook and what is it?
The one I wrote: Food Purchasing and Preparation
Do you remember the first dish you ever made – and who did you make it for?
Used to make pies every morning (before school) for sale in our Bakers shop, when I was eight years old.
What ingredient(s) could you not live without?
Onion…. so versatile
What is your favorite dish to cook for kids?
Cruditiés with dips, to prove veggies can be great!!
Who was the most important person you ever cooked for?
My wife (my biggest critic)
Or who made you the most nervous?
Cooking with my students each year at: Lycee Hotelier Poitiers
Who is your culinary hero/heroine?
Escoffier and my ex apprentice: John Benson Smith
What was your worst disaster in the kitchen and how did you turn it around?
When I was 17 years old telling the manager at a new hotel job that I would be fine doing breakfast for 60 plus guests the following morning on my own…….Started work at 2 am to be ready for 7.30 ☺
What was your best day ever in your culinary career?
Getting my first professional job.
What do you think is “the next big trend” in food?
If people have any sense: “more natural ingredients, sans chemicals”
What advice do you have for new culinarians and chefs entering the field?
Love what you do (or do something else) give 100% every day, learn and keep learning.