“To make really good food, you have to be completely aware of what’s going on with the ingredients…it’s about combining them in ways that bring out the individual flavors yet allow them to bounce off each other” says Chef Trey Foshee, Executive Chef & Partner at George’s at the Cove in La Jolla, California.
A graduate of The Culinary Institute of America in Hyde Park, New York, Trey joined George’s at the Cove in the spring of 1999 and has since been perfecting the art of highly seasonal cuisine made from the freshest, local ingredients.
We asked Chef Foshee about how he got started cooking and what his personal style is and below are some excerpts from the interview.
ment’or BKB: What inspired you to start cooking?
Chef Foshee: The lack of academic prowess and the desire to surf.
ment’or BKB: When did you start?
Chef Foshee: I started cooking when I was 18.
ment’or BKB: Who was your first mentor or most memorable mentor?
Chef Foshee: Roland Passot, La Folie, San Fransisco.
ment’or BKB: What impact did they have on your personal or professional development?
Chef Foshee: When I worked at La Folie, I already had a fair amount of experience and took a step down from a sous chef job to work there so I understood how the industry worked. Roland showed me how hard it is to be a chef-owner and to balance all those balls in the air. He was always the first in and last to leave. He gave me great advice on the position I left La Folie for, and we have stayed close ever since. He calls me for information and I call him for information. There is mutual respect that you can’t have unless you work together.
ment’or BKB: When did you open your first restaurant?
Chef Foshee: George’s at the Cove opened 30 years ago; I became a partner 15 years ago.
ment’or BKB: What makes a great chef?
Chef Foshee: 100% commitment, looking for inspiration everywhere, always learning and the ability to build and maintain a strong team.
ment’or BKB: How did you develop your personal cooking style?
Chef Foshee: I pay attention to my surroundings.
ment’or BKB: How has your personal cooking style changed over the years?
Chef Foshee: Not sure it changes but more so develops or grows.
ment’or BKB: What does “American Cuisine” mean to you?
Chef Foshee: “American Cuisine” to me means no walls,– inspiration from many cultures, constant improvement, not resting on our laurels.
ment’or BKB: Why are you a part of ment’or BKB, formerly The Bocuse d’Or USA Foundation?
Chef Foshee: I hope I can be of help. I have pride in our Country and want to see it on the podium.
ment’or BKB: Why is the Bocuse d’Or competition important in the grander culinary world?
Chef Foshee: It’s a matter of National pride, we should be competitive like the Olympics.
ment’or BKB: What advice do you have for young chefs and restaurateurs who are just getting started?
Chef Foshee: Search for your own vision and perspective. Use others as inspiration to help you find your own voice.
ment’or BKB: And lastly, why do you think mentorship plays such an important role in the culinary profession?
Thank you to Chef Foshee for taking the time to answer our questions. To learn more about him, check out georgesatthecove.com.