November 2004

Chef Matt Kempf

by Martina Priadka


Chef Matt Kempf

From dreams of becoming a chef to working with the best chefs in the cities, traveling as far as Southeast Asia to running a global kitchen, Chef Matt Kempf is really making a large impact on the restaurant scene in the twin cities. His career has lead him through many experiences, which have given him the background for creating unique and multicultural food with style. Keeping a very busy schedule, Kempf finds the time to run a restaurant, teach cooking classes and even cook in private homes on his day off when he gets one. Ten course tasting menus and humble cooking are all on his list of talents.

TS: What have been your biggest influences in pursuing your career as a chef?
MK: My very first job was in this industry. Through persistence and sacrifice I was awarded the opportunity to work with Kevin Cullen, formally of Goodfellow’s Restaurant, for six years. During that time I went to the James Beard House in New York as a guest chef. Another highlight was when I was the guest chef at Lux in Hong Kong.

TS: So you have traveled internationally as a chef?
MK: Yes, being in South East Asia was one of the highlights of my career. I particularly enjoyed seeing how other cultures respect, prepare and serve their cuisines. In one restaurant I was cooking in, they brought me a fresh chicken still warm from it’s own heat. I was very impressed by the freshness of the product.

TS: What do you love about cooking?
MK: I love the heat, the stress and the camaraderie. It’s definitely not for everyone. It’s a labor of love and I consider myself married to my work.

TS: What is your least favorite part of the restaurant business?
MK: The hours. Some days I work 18 hours straight. Fortunately, I love what I do.

TS: If you were faced with a duck, your favorite vegetable, all the ingredients for sauces that you need and one pan what would you make?
MK: Green duck curry. Simple. You can just throw it all in a pot and let it stew. And it's oh so good.

TS: If you had a date with someone who is a food lover what would be on the menu?
MK: Chicken fried sweetbreads with apples and cinnamon. I can teach everyone to enjoy sweetbreads.

TS: If you had a date with a McDonald's lover, what would be on the menu?
MK: Chicken fried sweetbreads with Creole mustard. It's like creamy chicken mcnuggets with special dipping sauce.

TS: What is your favorite dish to prepare?
MK: I have many! How can I decide on just one? I simply cook what I would like to eat. By using different cooking techniques and flavors some great cuisine is created. Cooking is an art form and I definitely encourage my team to “play with their food”

TS: Do you have a favorite wine?
MK: Anything funky, mineral and earthy as far as red goes. For whites, in the summer I love the Alsatians. Generally, because I cook, I choose wines that are good food wines. Something that can stand up to the food I make. I'm always working even during leisure time.

TS: What is your favorite food and wine pairing?
MK: There was a particular bottle of Chateau Margaux I had the opportunity to try that would be perfect with the beet braised short ribs and smoked onion barbecue that I do right now. The wine had an amazing amount of smoke that would hit the sauce just right and the pickled beets in the braise have the acidity and sweetness to cut through it. Beautiful.

TS: What is the funniest thing you have seen happen in a restaurant behind the scenes?
MK: Is that a joke in itself? There is a lot of humor happening behind the scenes. The funniest thing recently though is the singing duet I have in the kitchen between the 260-pound Polack and the 130-pound Polack. Once one of them starts they just keep going. It may not sound that funny, but when you see them next to each other plating food and just belting out a song it's hilarious.

TS: What is a chef's worst nightmare?
MK: Cooking for robots. They don't need food. I don't know. The age when people stop eating real food and replacing it with shakes that provide them with all the sustenance they need. Simply using food as fuel and not enjoying the nuances behind each dish.

TS: What is the biggest benefit of being a chef?
MK: Food and drink at cost.

TS: If you were not a chef what profession would you choose?
MK: Armchair intellectual.

TS: What would you never want to be?
MK: Without love.

TS: Would you say you’re a hopeless romantic then?
MK: I have always coined myself a hopeless romantic…now I am not hopeless.

TS: What do you want to be doing a year from now?
MK: The same thing. Ultimately, I want my own place.

...Now That's Theskini!::permalink


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