Standish913.com has been blessed to do an exclusive interview with...
"CHASE CARDOZA"!
Let's get into some exclusive questions...
STANDISH: What is the first thing you ever remember cooking?
“General Joe’s Chicken.” My mom found a recipe in the newspaper while we lived in Beeville, Texas for General Tso’s Chicken. Being a kid with a lisp and only nine years old I couldn’t pronounce it correctly and instead called it “General Joe’s.” The name stuck amongst the family, and it became a staple in our household. Shortly before leaving for Hell’s Kitchen, my aunt found the hand written recipe from my late mom, framed it, and sent it to me. It sits in my bedroom as a reminder of where I started and what matters most to me in my life.
STANDISH: Who is someone you looked up to as a child & still do today?
My father, Mike. Since I was a kid he showed me what it meant to take the high road, and what hard work and perseverance truly mean. He also told me that if I love what I do I’ll never work a day in my life. Twenty years in restaurants, and that still holds true today. He’s my biggest supporter and advocate, and is always there to cheer me on. I hope to be half the man he is some day.
Culinarily, I’ve always looked up to him Dan Barber. As a Montanan, growing up in farm and ranch country, I’m always impressed by his stewardship of land conservation and how he minimizes waste through using the eternity of his ingredients. I draw a lot of inspiration from what he has going on in his restaurants.
STANDISH: What is something you hate doing in the kitchen?
Peeling onions. I cry every time. It’s the worst task, ever!
STANDISH: What's the most nerve racking part of being on Hell's Kitchen?
The lack of privacy. From the moment you arrive in Hell’s Kitchen, to the moment you depart, everything you say and do is recorded and viewed by someone. You don’t have anywhere you can go and get away to unwind in privacy.
STANDISH: How is it working with Gordon Ramsay? Any good advice he's given you?
Chef Ramsey is truly spectacular. He’s extremely talented, and has an amazing ability to see your potential and really drive you to being the best chef you possibly can be. He doesn’t ask for perfection, he demands it, and you’d best deliver. From my departure of the show, the best advice he gave was to take care of myself; put my health first and surround myself with a support network that loves and cares for me. Truly, he changed a lot about my career and I’m thankful for the advice and opportunities he gave me.
STANDISH: Did you expect to land Hell's Kitchen?
Honestly, no! I’d never considered even applying for the show, to be frank. I was approached by a casting producer via instagram who thought I’d be a great addition to the show. I thought it was a scam, but just went along with it. Over several months I sat through an enormous amount of interviews before they told me that I was selected to represent Montana and be on the show. It was a wild ride for sure!
STANDISH: What is your favorite food for take out? Why?
When I lived in bigger cities I was a McDonald’s fiend. Nothing beats a double cheeseburger and an order of nuggets. It’s always consistent, they’re open all night long, and the wait isn’t more than ten minutes. Being back in Montana, it’s always a Sausage Skillet burrito from Town Pump. I live in a town where our only fast food restaurant is Subway, and that closes right as we’re leaving after service. Town Pump makes amazing food from scratch that’s grab-and-go, and it’s a local Montana company. Can’t go wrong there!
STANDISH: Tell the readers your reoccurring kitchen nightmare…
I’m on the line, cooking as fast as I possibly can. The ticket printer is screaming at me. Across the pass previous chefs I’ve worked with scream at me to hurry up, and point out every mistake. It’s an anxiety dream, for certain! Usually those are the days I wake up early, and go through the process of reminding myself why I do what I do and why I love it every day.
STANDISH: What is the most underrated cooking ingredient in your opinion?
Lemon Juice. So many dishes are taken to the next level by the tiniest splash of lemon juice. One of mentors taught me that, if you taste something and your brain screams for more salt, just give it a splash of lemon. It really brightens and balances a dish, and I don’t think enough chefs give it the credit is deserves.
STANDISH: What do you listen to while you chef it up?
I’m all over the place. One minute it’s Rage Against the Machine and Tiger Army, the next it’s Daft Punk and Kraftwerk. I’m known to play ABBA and Depeche Mode in the same day as Orville Peck and Tanya Tucker. For me, music in the kitchen about the mode and keeping the vibe going. Lately, my kitchen has been on a 90’s kick. We’re listening to a lot of Green Day, Radiohead, and Blind Melon. We do any excellent job of sharing the speaker, so it’s always a treat to see where someone’s musical taste lies!
STANDISH: How many times a week does the walk-in cooler hear your screams?
Never. I don’t scream in the walk-in. Instead, I’ll head in there, take a deep breath, compose myself, and conquer what needs to be done. If I’m screaming and shouting then I’ve lost control of the kitchen and my emotions, and that’s not ideal for a smooth and effective service. If my staff sees me screaming they lose faith in my ability to steer the ship and take them through whatever storm comes our way.
STANDISH: If you could change one thing in the world today, what would that be?
The stigma around mental health. Especially in the culinary industry. I left Hell’s Kitchen due to my depression and anxiety spiraling out of control. I involved myself with therapy, and did the work to get myself somewhere that was healthy and beneficial for me and those that matter in my life. It’s hard opening up to a complete stranger, and even harder to actually do the work to put yourself in a better place. Yet, I think the world would be a tremendous place if more people did the work and involved themselves. The only way we can fix this world is if we talk about the problems and solve them together.
STANDISH: What are your social links?
You can find me on instagram @chefcardoza
STANDISH: Anything else you'd like to include?
Thank you for having me here and this opportunity. I always love getting to connect, and share my life in the hopes that it touches and benefits someone out there!
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