Chef Reinhold Paul Teuscher - January 2018

Monthly Industry Insights

Hear from industry leaders about their guilty pleasures, the oddest thing in their refrigerator, their inspirations and take on new trends. Learn more about the people behind the foods and dishes you know and love - and others you SHOULD know and love. We've asked all of questions and have the answers for you here.

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January 2018 Edition

Featured:

Chef Reinhold Paul Teuscher

Winner of the 2017 Rapid Fire Challenge: Appetizer Edition

January 2018 Edition

What made you want to become a chef?
I was going to college and studying management while working at restaurants at night. While watching the chefs at the time I started to notice that my culinary skill set was as good if not better than those around me. However at the time chefs were looked at as labor and not artists so for a straight-A student this kind of life was just out of the question. Well I finished school tried FOH management but really did not like it. What I did like was bailing out the kitchen and cooking. I got a job in AC in gourmet restaurants and by 1985 I was offered the Head Chef Job at a NJ restaurant. I have been a Chef one way or another ever since.
 
What was your favorite class in culinary school?
My favorite course in school was Team Management. Building a team has always been my greatest key to success everywhere that I have ever been a chef.
 
What is the newest trend you see emerging?
The newest trend that I see is more Restaurant Quality Meals available to take home i.e. Catering to families at a high level (sorry personal chefs).
 
What’s the strangest thing we would find in your refrigerator?
I don't find any food strange but in my fridge you will always find Joint Juice (which you can't always find at the store) it is a vegetarian glucosamine chondroitin supplement I have been drinking for years. Better safe than sorry.
 
If you could eat anywhere in the world, where would that be?
I would like to eat a meal on Jakarta Indonesia my father was raised there and the cuisine has always intrigued me.
 
Is there one comfort food that you’re secretly obsessed with having at home?
My secret comfort food is Wise BBQ potato chips they are not healthy but that doesn't stop me from polishing off a bag once in a while.
 
Which talent would you most like to have that you don’t possess?
If I could I would love to play guitar, not like a kid, but at a high level.
 
What’s your favorite meal to cook for friends?
My favorite meal to cook for friends takes me back to my Indonesian Dutch roots and that is Bami Goreng  which is a multi-facet noodle dish not seen that often in suburban America.
 
Who was your mentor as you were becoming a chef?
I never had a mentor or hero Per Se however if I was to name someone it would be Chef Frank Forzani he was the chef at the Yacht Club that I worked at as a teenager. Frank really knew that I had a special talent for food and told me what I have now told many others, “Follow your passion and keep cooking".
 
If you could cook for and dine with anyone, who would that be?
The people with whom I love to cook and dine for are my wife Kathy and my daughter Kelly.
We don't sit down for dinner often enough so preparing a gourmet meal for my family is an honor and a pleasure.

Archives

May 2018 Chef Insights - Interview with Chef Michelle Bernstein
April 2018 Chef Insights - Interview with Claire M. Marin, CEO, Catskill Provisions
March 2018 Chef Insights - Interview with Chef Elizabeth Falkner
February 2018 Chef Insights - Interview with Chef Maneet Chauhan