Part 2 of my interview seris with Dallas’ True Food Kitchen, featuring chef Jason Finnerty.
How is your New Year’s Resolution going? Have you been able to stick to your health goals? I sure hope so, but I know with life headed at you full speed, it can be difficult to concentrate after a few weeks, especially when you get super busy! One way to make sure you are staying true to your goals is to pick restaurants that offer healthy fare, and in Dallas and other cities in the US, True Food Kitchen is here to help! You may remember my last post about True Food Kitchen, an interview with the Dallas location’s GM, Amy.
Today I’m sharing the second part of my interview with True Food Kitchen’s Dallas Executive Chef. And if you head in any time soon, be sure to get the Roasted Vegetable board with vegan dips. It’s to die for. As is the Braised Bison Short Rib. No deprivation here. Just honest, yummy, and healthy food!
Now for Q&A with Chef Jason Finnerty:
Tell me about your food philosophy as a chef.
- Simple is better. As long as it’s fresh good quality, then simple, few ingredients can be the best. It’s the quality you want to shine through. I would rather not serve something than have it be poor quality.
What made you want to start a healthy restaurant?
- Letting ingredients speak for themselves is something I live by. What we’re doing at TFK is something not a lot of people do.
What inspires you?
- Everything about food! I think about food way too much. Making it taste good and look good on the plate.
- And the guests. Making food and watching it arrive on a plate to a guest is really inspiring. I like to see a guest’s reaction when the food arrives.
How did you get your start as a chef?
- I worked as a dishwasher at my parents’ friend’s restaurant at 13, and kind of fell in love with the kitchen. Then I ran the restaurant in my high school kitchen. I worked my way through kitchens in Detroit and finally became a chef.
Is it a challenge to make healthy food appealing for your customers?
- I think so. A lot of chefs have this thing where they feel like they need to add butter or heavy cream if they think a dish needs something. I like to let the ingredients speak for themselves which is sometimes not expected. It was a transition.
What is your favorite meal to make at home?
- I like a lot of comfort foods. What’s in season, what looks good at the store.
- One of the things I like to do if I’m really tired is pick up a really good seafood or piece a of steak with simple salt and pepper.
What do you do in your free time?
- My son is a year and a half old, so spending time with him, going to the park.
How do you like your eggs?
- I’m kind of a purist. I like them over easy.
To learn more about TFK and to find a location, visit their website at www.truefoodkitchen.com. What other restaurants do you want to learn about? Let me know in the comments below!
Images courtesy of True Food Kitchen. Thank you to Chef Jason Finnerty and Amy Adams for all of yor help with this interview!