Page 22 - Flathead Beacon // 2.19.14

22 THE FOOD ISSUE // FEBRUARY 19, 2014 FLATHEADBEACON.COM

Four Questions with Chef Nai Kang Kuan

World-renowned executive chef to Iron Chef Masaharu Morimoto visits FVCC

BY JUSTIN FRANZ OF THE BEACON
are accepted and appreciated by all food cultures
Iand I’m all about those lavors. There is also a lot
t’s not often that a culinary stu- of commonality in diferent cuisines. A lot of

dent in Kalispell has the oppor- people talk about how everything is diferent,
tunity to learn from a world- but in reality it’s one big lavor, it’s one Earth, it’s
renowned chef whose boss just one world lavor.
happens to be an internationally
Beacon: A lot of people in Northwest Montana
known television star. But that’s exactly what are interested in the local food movement; is that
happened last week at Flathead Valley Com- important to you and your cooking?
munity College’s Culinary Institute of Montana Kang: I ind it really interesting that we used

when Executive Chef Nai Kang Kuan paid a visit. to eat local because of transportation. The abil-
While you may not recognize Chef Kang’s name, ity to move food and keep it fresh was limited at
you’re probably familiar with his boss, Japanese one time, but then in the 1950s we had the ability
Chef Masaharu Morimoto, who is a regular on to ship food. But when gas prices spiked, every-
Iron Chef and Iron Chef America. Kang is the one started eating local again because the cost
executive chef at Morimoto Napa and was in Chef Nai Kang Kuan, world-renowned executive chef to Iron Chef Masaharu of transportation went up. Is it big in my cook-
the Flathead last week preparing a special din- Morimoto, plates Hamachi crudo with blood orange gastrique, hearts of palm ing? Absolutely, but I’m also spoiled because I’m
ner and conducting demonstrations for FVCC and cucumber, during a demonstration at the FVCC culinary school.
in California. But it’s not just about produce and

students. The Beacon caught up with the chef to GREG LINDSTROM | FLATHEAD BEACON
meat, it’s about trying to make most things in-
talk about the local food movement and advice house and in your kitchen, to try and get away
for up-and-coming cooks.
from industrial produced ingredients.
Beacon: How did you meet Morimoto and how did you Las Vegas.
Beacon: What advice do you have for up-and-coming
become the executive chef for Morimoto Napa in Cali- Beacon: Your formal training is in French techniques, cooks or even just people cooking at home?
fornia?
but you also have insights in East Asian cuisine. What Kang: I always tell young cooks to think like a fat guy
Kang: Before working for Morimoto I was at French type of cultures and food inluence you?
and be organized. Here’s why: Because the fat guy will
Kang:
Laundry in Yountville, Calif. for ive years, where I was I’m Chinese, so I use a lot of Asian lavors in my not get up four times during the Super Bowl halftime
a sous-chef. When they opened Morimoto Napa, the food, but my stepfather is Italian, so my irst meal in show to get a sandwich, to go to the bathroom, to change
opening executive chef was looking for a replacement the United States was baklava with red sauce, raisins into his pajamas and pet the dog. He’ll do that all in one
and I was tapped because I was an acquaintance and and olives. I’ve also worked at Swedish and Italian res- trip. The fat guy is the most organized guy in the kitch-
worked at a prestigious place. I’m the executive chef for taurants, so I’ve got a diverse background, but overall, en because he gets the most done with the least amount
the restaurant and I’m also the general-purpose guy for I cook what tastes good. Culturally I’m not limited to of efort, that’s why he’s fat. But the more you’re like
Morimoto, so I do all food events for him and I’m on the one cuisine or culture. In every culture there are foods that guy the more you can do because you know how to
opening team for new Morimoto restaurants, includ- that show well and foods that don’t show well; there are manage your time and organize yourself.

ing ones opening this year in South Beach, Chicago and
certain dishes that are world-renowned because they
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