Wednesday, May 5, 2010 - 8:00pm - 11:00pm
SEMINAR NIGHT For An Empty Plate in the Café du Grand Boeuf Featuring James Walsh, Head Chef at Pastiche Restaurant
Through the generous support of David Hendricks. Seminar Night following 7:30 PM performance of
An Empty Plate in the Café du Grand Boeuf. Held at The Invisible Theatre, 1400 N First Avenue (at Drachman), Tucson, AZ 85719. Ticket Price: $22. Call (520) 882-9721 for reservations and information. Discounts available for groups of 10 or more.
The Invisible Theatre is delighted to welcome to Seminar Night on May 5th, the Head Chef from Pastiche Restaurant, James Walsh. James was born in Scottsdale, Arizona, the youngest of six children. With the exception of five summers working in Colorado, he has resided in Arizona his whole life. He has two teenage children, a son Dylan and a daughter, Chelsea.
He started cooking professionally when he was fifteen and discovered early that he had a passion for eating and creating great food! He moved to Tucson in 1989 and worked for large corporate hotels for eighteen years, holding a range of positions including Sous Chef, Garde-Manger and country club Executive Chef.
James’ food philosophy is that consistency is a top priority in any restaurant, but having the ability to improvise is crucial. He has recently made the transition back to the independent restaurant scene where he feels more in touch with his customers and more closely connected to the community.
Q & A WITH HEAD CHEF, JAMES WALSH
What is your training and restaurant experience?
I trained under several talented European chefs, predominantly in upscale hotels, specializing in Garde-Manger; executive chef at La Paloma Country Club and Hacienda del Lago.
What is your food philosophy?
In any restaurant, consistency is top priority, but having the ability to improvise is crucial.
What is your favorite food to cook?
Old World classics, soups, stocks, sauces, and traditional dishes.
What is your favorite food to eat?
Foie gras and sushi
What is a guilty pleasure?
Anything deep fried, or smothered with cheese or cream on it!
One Piece of Advice for home cooks…
Never let any recipe or dish intimidate you – experiment as much as you possibly can and share your efforts with those you love.
The worst thing I ever ate…
One ingredient I would never cook with – habenero peppers!
Three things that are always In my fridge…
Real butter, fresh vegetables and fruit juice.
1400 N First Avenue
32° 19' 23.3184" N, 110° 57' 39.9888" W