Q & A with Chef Deb Paquette of etch and etc. Restaurants
Amanda G. Collins
Q: Has being a chef always been your path?
A: It wasn’t until I saw a list of jobs a CIA [Culinary Institute of America] graduate could get when they graduated. They seemed like the coolest jobs ever! A chef on a private yacht? Sign me up. I was ready, until I found out I get seasick, so I decided I had to stick to the land! I applied to CIA, and the rest is history.
Q: What has working in a kitchen taught you about life?
A: Patience! And don’t try to drink as much as people 20 years younger than you.
Q: What personal trait does your team tease you about?
A: My nickname was “Tornado.” I’m always running around and leaving rubble behind. I’m getting better at that, so now I’m just “Tropical Storm.”
Q: What is your biggest weakness in a kitchen or something you’re not very good at?
A: Rice cooking is my weakness. It’s not a favorite food of mine, and I’m not very good at cooking it!
Q: What is your biggest strength in a kitchen?
A: Perseverance and palate. I have been through a lot in over 40 years in kitchens. My palate is a true gift, and I am blessed it has given me so many fabulous opportunities. My perseverance must have been a gift I accessed in the womb!
Q: Dumbest thing you’ve ever done in a kitchen?
A: I was a show-off in the kitchen one day (among many). I have a pretty high kick, and I could kick the hoods above the range. I was challenged by one of the cooks, and when I did, I whacked my foot into the edge of the hood so hard, my scream was acknowledged miles away! Dumb mistake.
Q: Where do your new dishes come from?
A: Cookbooks, chefs, cooks, my husband, eating out, traveling, friends, Good Housekeeping and Fannie Farmer.
Q: What is your most memorable childhood meal?
A: My dad’s chicken and dumplings were the best! He was a good ol’ Southern man who was a great cook. To this day, I cannot duplicate his dumplings and neither can anyone else. He took that recipe to heaven with him.
Q: What are three ingredients you can’t live without?
A: Heinz ketchup, Hellman’s mayo and arugula.
Q: What is the end goal? What do you see as success?
A: Success is knowing I have contributed to the future of young cooks. I call my kitchen “Deb’s bootcamp,” setting them up for the fun, pressures and pride of working with food, helping them develop their own palates and good habits.
As for my own personal success, I am one lucky lady. I started working in this business in 1976 and only stopped twice to give birth to two sons. I have had great jobs, worked for many wonderful people, traveled, have the best supportive husband, had my own restaurant, laughed with so many people, danced and cooked a ton! Success has been achieved, especially with all the people who were and are the best and biggest supporters: our guests.
Check out this roasted cauliflower recipe from etch online or in our cookbook!
Restaurants: etch and etc.
@etchrestuarant
@etc.nashville
