Friday - October 28, 2005 Share Del.icio.us | Podcast | WineAndDineHawaii.com
Jason Koppinger is the new executive chef at one of my favorite hotels in Hawaii, the oceanfront Outrigger Keauhou Beach Hotel in Kailua-Kona.
Born in New York and raised in Trinidad, Koppinger’s cuisine is influenced by his multicultural upbringing. You can expect to see lots of “world cuisine” on the hotel’s menu in the near future.
Age : 30
First professional cooking job?
My first professional cooking experience was at a restaurant called the Sugar Bar owned by famous pop duo Ashford & Simpson.
Who has influenced you most in your cooking career?
My grandmother, mother and Aunt Ingrid.
Favorite dish at your own restaurant?
Currently I’m addicted to our Crab-Stuffed Lobster with Ginger Butter.
Favorite dish at another Hawaii restaurant?
I’ve been trying out loco mocos and haven’t found my favorite yet, nor have I been able to finish an entire one.
What’s always in your fridge?
Cheese and pepper sauce. I have a collection of pepper sauce from all over the world
Favorite late-night snack?
Crackers with guava jam, cheese and, of course, pepper sauce.
For whom would you most like to cook dinner (living or dead)?
What ingredient can you not live without?
Any secrets from the kitchen that our readers might appreciate?
Yes. When making any dish calling for a dark roux, bake the flour first instead of cooking it over a stovetop.
How would you describe your cooking?
I was recently told that it was like a marriage of French elegance and Caribbean soul - hey, I can live with that.
How do you relax when you’re not in the kitchen?
Diving, reading cook-books/magazines - and I’m working on a cookbook of my own.
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