Chef Alumni Feature: Following Up with Executive Chef Justin Goerich
At The Seasoned Chef, we have been incredibly lucky to have such a great crew of instructors over the years. While we wish we could hang onto our chefs forever, it is exciting to check in with them and see what they are up to now! This week our Chef Alumni feature catches up with Executive Chef Justin Goerich! When Chef Justin first came to TSC, he was working as the Executive Chef of Zolo Southwestern Grill in Boulder. Over 3 years ago, Chef Justin left Colorado to pursue other adventures. Read on to find out what he has been up to!
It has been over three years since you taught a class at TSC, catch us up on what you have been up to.
I moved to Ohio. I became the Director of Operations for Skyport Hospitality at the Cleveland Hopkins International Airport for three years. I am now the Executive chef for FTBHG and Kitchen Social, a restaurant based out of Columbus Ohio. We are opening our third location in early June in Beachwood Ohio.
What has been the most challenging aspect of your new role?
Staffing! Staffing is one of the most challenging issues. With Covid, everyone had a lot of extra time at home with their families. It has been difficult to get people to come back to work. I am also struggling to find employees with a good work ethic. It will get better and easier with time and patience.
How does the food scene in Ohio differ from Colorado?
From my experience where I am from in Colorado, most people are very healthy eaters. People are very health conscious on the front range in Colorado.
Here in Ohio, the chile dogs are piled as high as possible with cheese and I have never seen burgers so big.
Photo Credit: Kitchen Social
If you are ever in the Columbus area, be sure to stop in! Do you have a recipe you would like to share with us?
Absolutely, this is a delicious Grilled Buffalo Sirloin for Two! (Hint: this would make a great dinner idea for Mother’s Day!)
GRILLED BUFFALO SIRLOIN FOR TWO
Crispy Potatoes, English Peas, Chipotle Steak Sauce, and Habanero Bacon Jam
Meat Marinade
1 Tbsp garlic, chopped
1 tsp oregano, chopped
1 tsp thyme
1 tsp cumin
1 tsp chile powder
1/2 Tbsp salt
1/2 tsp black pepper (coarse grind)
2 (8oz cut) Buffalo Sirloin Steaks
Mix all ingredients. Let steak marinate at room temperature for one hour.
Grill sirloin on hot grill until the center reaches 135 degrees. Let rest for 4 min
Crispy Potatoes
4 medium-size red potatoes
1 Tbsp salt
--
2 cups vegetable oil for frying
1 Tbsp garlic, chopped
6 sprigs thyme, chopped
5 stems, oregano, chopped
1 Tbsp parsley, chopped
1 Tbsp butter
salt and pepper to taste
Boil potatoes in salted water until fork-tender. Let potatoes cool.
Heat oil to 350 degrees.
Smash potatoes until the skin opes up, potato should remain intact and not fall apart. Fry potatoes in oil, rotating until all of the potatoes are golden brown and hot.
Mix all remaining ingredients in a bowl and toss in fried potatoes. Season with salt and pepper to taste.
English Peas
3 cups frozen english peas
1 Tbsp butter
1/2 tsp salt
Heat peas in a medium saucepot. Drain excess liquid. Add butter and season peas with salt.
Chipotle Steak Sauce
1/2 yellow onion, sliced
2 scallions
2 red peppers, seeds, and stem removed
1 carrot
2 limes grilled
2 cloves garlic
2 chipotles from can
1/4 cup red wine vinegar
1/4 cup vegetable oil
1 tsp salt
1/4 tsp black pepper
water as needed (about 1/4 cup)
Char onions, scallions, red pepper, carrot, and lime on a hot grill. Add all ingredients to a blender. Blend until smooth and season to taste. Use water to thin if needed.
Habanero Bacon Jam
1/2 lb bacon, cut into thin, short strips
1/2 yellow onion, chopped fine
1 tsp garlic, chopped
2 habanero, chopped fine with seeds
1 cup sugar
1 Tbsp gelatin
2 Tbsp water
Render bacon in a saucepan until golden brown and crispy, do NOT discard fat. Add onion, garlic, habanero, and saute until onions are soft.
Dissolve gelatin in water. Add gelatin, water, and sugar to the pot.
Bring to a boil for 20 seconds and cool completely before serving.