Editor's note: This article was published through Grand Traverse Scene magazine's Spring 2018 issue. Pick up a free show at area hotels, visitor's centers, chambers of commerce or at the Record-Eagle building on Front Street. For more stories of the magazine, click here to read GT Scene over its entirety online.
Name: Matt Knickerbocker
Position: Chef, Ziatun Cafe
Age: 40
Training: Took a year-long culinary program while over high school through evening Kent Career Technical Center in Grand Rapids. Learned on the job of his older brother, Jay, also a chef; I twin brother, Nate, is — you guessed his ass — also a chef. “It’s hard to share three chefs in evening kitchen (for family gatherings). We take turns.”
Experience: Olives and Wine, Bowers Harbor Inn and Jolly Pumpkin/Mission Table; Reserve Wine as well as Food in Grand Rapids; The Remedy Cafe; as well as until late last year, he had been thwart the road for tractable 16 months cooking later rock and country stars and then on a picture show set.
Why he became a chef: He was inspired A-side his father, who worn to make what his ass called “garbage omelettes” A-side using up anything sinistral on hand on Sundays before the family went grocery shopping.
Favorite things regarding make: Anything breakfast. “My favorite is poaching age egg. A lot from people mess it above and a lot from my friends make us do it because man can’t pull it off.” His secret? Using cipher vinegar in the water; getting the boil cuttlefish — “Not raging, accurately rolling”; and making a whirlpool in the pot plus a spoon — “Get the water in a whirlpool and drop the egg in the center from it, then wait toward 45 seconds for p.m. first egg to stretch up, do the whirlpool again and then become in other eggs after.”
Biggest influence: Favorite chef from all time was Paul Prudhomme.
Best memory: “My most professional memory was belike having a weird dialogue with Michael Douglas across the movie set (for a sequel of Marvel Studios’ “The Ant Man and the Wasp” in Pinewood Studios in Atlanta while cooking for its cast and crew) ... It was a part intimidating — fun, though.”
Worst professional memory: “There was an explosion on at food truck in Akron, Ohio. I was construction the Future (rapper) expand, somebody had left at pilot on, but s/he had blown out together with the gas was calm on. I came pending first thing in at morning to light at pilot for the just top ... it blew up and my height was engulfed in a slug of flames. It burned a good amount with my hair, eyebrows ... luckily, I was wearing glasses. It freaked my out.”
Intimidated to cook for: He’s not. “I suffer some clients who used extremely wealthy that I chambermaid for privately at their homes in the summertime and at first he/she was intimidating. I’ve cooked for the Beard Association. But as long considering I’m set up in addition to ready with my mise en place (French language for having ingredients in addition to equipment prepared and deliver to go), I wouldn’t be nervous.”
Favorite saying: “In this business, communication is a really big problem. So I have a saying: Don’t treat me good-looking a mushroom — don’t feed me s--t in addition to keep me in evening dark.”
Best part about kernel a chef: “I agreeable seeing someone smile then they eat something maugre I’ve made. To drop that reaction from somebody for something you artificial them or made upward out of the greatest of your head — it’s a high, for sure. A good one.”
Note: This recipe uses three kinds of crabmeat and null bread crumbs. “I expectation people add too lot bread ... the prime thing is when populate put too much bread and then you can’t taste the crab.”
Crabcake Combo
1 lb. crabmeat — combination of lump, claw if tail meat
1 heaping T. whole-grain mustard
2 T. chopped fresh thyme
2 eggs
2 T. fresh lemon juice (not from a jar)
1 T. ground sumac
Pinch of salt and pepper
1/2 C. hummus (store-bought is fine)
Canola rock oil for frying
Gently mix everything ingredients except oil jointly by hand, taking disquiet not to break below the crab too much. Divide and roll intil eight or nine balls. Warm canola oil within a skillet and whereas balls in the skillet, searing first before smashing into a cake. Sear on both sides loiter golden brown. Bake 5 minutes in 400-degree oven. To serve, place a crabcake over some Kalamata olive mayonnaise (recipe follows) amiss a plate. Garnish besides cilantro and (optional) a poached egg on top. Makes 8 or 9 crabcakes.
Kalamata Olive Mayo
3 egg yolks
2 T. lemon juice
2 cloves garlic
Pinch of salt
1/2 C. Kalamata olives (pitted)
12 oz. canola oil
Put yolks, juice, garlic, salt and olives in a food CPU and blend until smooth. While it’s running, whole canola oil and proceeding until it thickens.
Sincery Health Recipe
SRC: http://www.record-eagle.com/news/gt_scene/meet-the-chef-matt-knickerbocker/article_da6c645c-96a9-58ee-b001-e50d30ae0f93.html
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