Parsnip chef Jeffrey Salazar talks basketball, vegetarian meals, and Chopped


Chef Jeffrey Salazar is recounting his latest expertise as a contestant on Meals Community’s “Chopped,” which is ready to air on Nov. 5 at 9 p.m. The present pits 4 cooks towards one another, every supplied with a basket of thriller elements wanted to create a three-course meal. However the best way Salazar is telling it, he might have been taking part in pick-up.

“I’m simply operating round like I’m taking part in basketball,” he recalled. “I strive to not get too burdened, simply attempt to keep targeted on the duty at hand after which on to the following one, like, OK, what do I do subsequent? The rounds are tremendous quick, however I’m in a position to simply focus and consider a plan and comply with by means of with the plan. Little issues right here and there would possibly occur, however so long as you’ve gotten a plan it really works out in your greatest curiosity.”

The Rhode Island-based chef, who joined Havard Sq.’s vegetable-focused restaurant Parsnip in March, went to culinary college at Johnson & Wales College, however determined post-graduation to comply with his different dream: basketball.

“I’ve at all times liked basketball,” mentioned Salazar, whose Filipino heritage prompted him to maneuver to the Philippines and prepare with the Philippine Basketball Affiliation (PBA). “It was my first girlfriend. I’ve at all times wished to go strive [the PBA], since you simply by no means know. I wished to chase my goals, see how far it could take me. I’ve youngsters, too, so it’s like: How am I going to inform my youngsters to chase their goals if I don’t attempt to chase my goals?”

Parsnip in Harvard Square
Parsnip in Harvard Sq.. —Sarah Storrer

Salazar ultimately moved again to the U.S. to give attention to his culinary profession, working in New York at Caribbean-centric Cove Lounge and Bobby Flay’s Gato and the now-closed Bar Americain, then serving as govt chef at Berklee School of Music’s…



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