search
Loading
|  home | feedback | help          
StarChefs

Erin Beach

Laurence Jossel
Nopa
560 Divisadero,
San Francisco, CA 94117
(415) 864-8643

Interview:
Will Blunt: When and why did you start cooking? What inspired you to pursue cooking professionally?
Lawrence Jossel: As a teenager I got a summer job bussing and waiting tables in Houston to earn money to buy a car. When I turned 18 I moved out and decided to go to CCA.

more >>



Chef Laurence Jossel
Nopa | San Francisco


Biography
Laurence Jossel got into the restaurant business as a teenager, dishwashing, bussing tables, and waiting on them. By the time he was 18 he knew that food was his passion and enrolled at the Culinary Academy in San Francisco to get behind the line. After school Laurence spent time at La Folie and The Dining Room at The Ritz-Carlton San Francisco under Gary Danko. From there Laurence opened Kokkari, Chez Nous, and finally Chow, where he met the partners for his current project: NOPA. Together with fiancée Allyson Woodman and Jeff Hanak, Laurence has built a neighborhood restaurant that’s making simple, hearty, accessible food with local ingredients and a focus on sustainability. You won’t see it advertised on the menu because part of his philosophy is to carry out his philosophy without making a fuss. Dishes like his simple but perfectly executed White Beans with Feta and Oregano do the talking. But behind-the-scenes at NOPA, menus are recycled, food waste is composted, and absolutely all the ingredients are organic. Laurence sets the standard very high when it comes to sustainability, committed to leaving the smallest imprint possible as a restaurant.

back to top

Interview Cont'd

WB: Where have you worked professionally as a chef?
LJ: I worked for Roland Passot at La Folie for 17 years. It was there that I learned how to cook with speed. I was the sous chef at Gary Danko for 4 years and I spent 3 years at Tony Gulisano’s restaurant Chow.

WB: Would you recommend culinary school to aspiring cooks? Do you hire chefs without a culinary school background?
LJ: CCA was great back when I was there, but I think it’s become too expensive for what it is. I usually try to hire a good half and half balance of trained and untrained chefs.

WB: What question gives you the most insight to a cook when you’re interviewing them for a position in your kitchen? What sort of answer are you looking for?
LJ: I ask why they cook and find out the last time they were at a farmer’s market. I try to suss out the most intelligent candidates. I’ll take a smart and lazy hire over someone stupid but hardworking.

WB: Is there any ingredient that you feel is particularly under appreciated or under utilized?
LJ: I think the general freshness of the ingredients themselves is underappreciated.

WB: What are a few of your favorite flavor combinations?
LJ: An acidic ingredient offsets anything wood smoked well.

WB: What’s your most indispensable kitchen tool?
LJ: A rotisserie grill.

WB: Is there a technique that you have either created of borrowed and used in an unusual way?
LJ: We use the grill as a smoker, which doesn’t occur to a lot of people.

WB: What are your favorite cookbooks?

LJ: The Zuni Café Cookbook by Judy Rodgers is a favorite. I think she’s a genius in the way she breaks things down to their simplest forms. Even though it’s not technically a cookbook, The Omnivore’s Dilemma by Michael Pollan is a really good book for a chef to read. It is a really important book for chefs.

WB: Where to you like to go for culinary travel? Why?
LJ: Italy to learn about rustic cooking.

WB: What are your favorite restaurants off-the-beaten-path in your city?
LJ: Firefly is a great, friendly neighborhood restaurant. I like Da Flora in North Beach for Italian. It’s run by Hungarians. They make their own bread and have great gnocchi.

WB: Which person would you most like to have dinner with?
LJ: MFK Fisher or Elizabeth David.

WB: If you weren’t a chef what do you think you’d be doing?
LJ:  Teaching kids.

WB: What is your philosophy on food and dining?
LJ: Keep ingredients local, sustainable, and accessible.

WB: What does success mean for you? What will it look like for you?
LJ: I think success means to grow enough to be able to give others responsibility.

hotlinks_general_narrow
  • San Francisco Rising Stars Why They Shine

  •    Published: June 2007

     Sign up for our newsletters!|Print this page|Email this page to a friend
     QuickMeals   Chefs   Rising Stars   Hospitality Jobs   Find a School   Wine   Community   Features   Food Events   News   Ask the Experts   Tickets   Cookbooks
    About Us | Career Opportunities | Media Kit | StarChefs in the News | Site Map
    Please help keep StarChefs a free service by displaying our button on your website. Click here for details.
      Copyright © 1995-2014 StarChefs. All rights reserved.  | Privacy Policy