Executive chef Wolfgang Weber, Crow Canyon Country Club, Danville, California
What food reminds you of childhood?
Semolina pudding, rice pudding, and spaetzle.
Who or what influenced your decision to become a professional chef?
It wasn’t Mom or Dad, but rather my school grades that made the decision. I thought of becoming a pilot or a doctor, but that did not happen. I discovered the fun of being creative in the kitchen.
Who would you invite to your fantasy dinner party?
Emeril Lagasse, as well as the Iron Chefs from the Food Network.
What is your favorite international cuisine?
Of course! German and Italian. I worked for 10 years in Switzerland and Italy before coming to the United States.
What is always in your refrigerator at home?
I have milk for my 4-year-old son, and for myself I have Franziskaner Hefe-weisse.
Do you cook at home? If so, what’s your favorite food to cook at home?
I just was allowed by my wife to buy a stainless steel barbecue, so I do barbecue often. I don’t have to clean the kitchen (smart, right?).
Do you have a favorite food indulgence?
Dark chocolate from Trader Joe’s and red wine.
What is your favorite food and wine pairing?
Blood sausage and liverwurst cooked in sauerkraut with cumin seeds, mashed potatoes, and Franziskaner Hefe-weisse (you know, the one from my fridge next to the milk).
What do you think will be — or should be — the next trend in fine cuisine?
I think it should not get too crazy. Chefs should not mix different flavors (or countries) on one plate. If you start with Italian, then you finish with Italian. If you start with Asian, you also finish with Asian.
What is your go-to ingredient that you use time and time again?
Herbs, herbs, and herbs again … but the most are rosemary and basil.
If you were not a chef, what might you be?
Well, earlier I said I would have liked to be a pilot or a doctor. But now flying scares me and I cannot look at human blood. How about making biodiesel and selling it?
When you’re not cooking, what are your favorite pastimes?
Playing with my son, doing home improvements, playing piano, and, yeah, I have three wiener dogs … I play with them too.
What is a cooking tip that most novices don’t know?
Always use a sharp knife when you are cutting something. The chance of cutting yourself with a dull knife is much higher than with a sharp one.
Photography by Edward Caldwell.