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Ryan Day | Food & Beverage Focus | Midweek.com

Ryan Day

Jo McGarry
By .(JavaScript must be enabled to view this email address)
Friday - March 11, 2005 Share | Del.icio.us | podcast Podcast | WineAndDineHawaii.com

Who:
Ryan Day, executive chef of product development, Palama Meat Co., Kapolei

Age:
33

First professional cooking job:
At The Alexander Inn in Connecticut. I started when I was 15. It was an eye-opening experience. Very hot and crazy busy.

Culinary influences:
My parents’ friends had an older son who graduated from the Culinary Institute of America in Hyde Park. He was a product development chef for Nabisco, but had worked at many restaurants in NYC. Speaking with him and working with another chef at the Inn from the CIA, I was inspired to go to the CIA.

Favorite dish at his own place:
Currently here at Palama Meat, my favorite dish is our May’s Teriyaki Chicken. I like to barbecue it. It has a nice flavor and stays juicy.

Favorite dish at a Hawaii restaurant:
Kalua pig. I can eat that until I’m sick.


What’s always in your refrigerator?
I would say the most consistent item in my refrigerator is beer, but I always like to have some cheese and wine too.The blues, Cheddars and Bries are my favorite.

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