Ask a Chef: 10 Questions for Chef Tim Haze
Posted on October 18, 2010
Name: Chef Tim Haze
Position/Title: Executive Chef, CEC, CWP
Restaurant: White Bear Yacht Club
Years in the industry: 25 years
1. When did you fall in love with cooking?
My mother has a picture of me on a step stool at the stove making an omelet when I was 3 years old. I guess cooking has just always been in there.
2. Tell me a little about how you got into the food and beverage industry?
After working in fast food and pizza places through high school I vowed to never work in the food industry. After attaining a bachelor’s degree in geography and not finding a job I found myself registering for culinary school. It all just comes full circle.
3. What is your favorite ingredient?
Eggs. They are for breakfast, lunch and dinner. They are for sweet or savory applications and everywhere in between. Other than on vegan menus; you will use eggs everyday.
4. What one ingredient do you think is overused or under appreciated?
I find that beans are under-utilized. Fresh or dry; there is such a variety that can be used in so many ways.
5. What is your favorite part about being a chef?
I enjoy the opportunity to please. It’s a great honor when someone says “let the chef decide for us.” When someone takes the time to walk back to the kitchen to say thank you it feels great knowing that I’ve pleased someone.
6. What is the most challenging part of your job/industry?
I work for a fairly unique company in that we are literally a seasonal operation. We are open for six months and closed for six months. The challenge here is re-staffing, retraining and re-opening each spring.
7. Do you use any special equipment or supplies in your kitchen that you might not find in another commercial kitchen? What is it used for?
We use the meat grinder attachment for our mixer to rice potatoes for mashed potatoes. We are the only operation that I’ve seen to utilize this equipment in this manner.
8. Is there anything in the kitchen you can not live without?
The obvious answer is a good knife.
9. Is there anything in your kitchen you wish you didn’t have to use?
This is a tricky question. I guess I would say ready to eat products. We do as much in house as possible, but sometimes people request off the shelf products, and we aim to please.
10. What advice do you have for someone who wants to go into the business?
If you plan to run a business, don’t snub the value of business school. Less than half of being a chef involves working with food.
Best thing you ever ate?
I know that my answer will change tomorrow, but right now it was a perfect pairing of a seared sea scallop, sweet corn mousse, truffle hollandaise, and a slightly oaky chardonnay.
Tim Haze Culinary Biography
Bachelor of Science from University of Wisconsin River Falls
Culinary Certificate from Dakota County Technical College
Major: Culinary Sciences
Wine Professional Certification from St. Paul College
Minnesota Certified Food Manager
American Culinary Federation
Certified Executive Chef
Board member of St. Paul Chefs Chapter
Chapter Chef of the Year 2005
White Bear Yacht Club Executive Chef 1998 to present
White Bear Yacht Club Sous Chef 1993-1998
Interlachen Country Club Culinary Consultant and cook 2006-2009
Lost Tree Club, Palm Beach Florida, Culinary Consultant and cook 2002-2004
Edina Country Club Culinary Consultant and cook 2000-2001
Line cook positions held at the following restaurants:
California Café, Table of Contents, Red Fish Blue
Tokyo American Club guest chef 2001
Continuing education classes:
Food and Wine pairing for chefs
Club Chefs’ Institute at The Greenbriar