{"id":1038,"date":"2013-11-21T16:40:45","date_gmt":"2013-11-21T20:40:45","guid":{"rendered":"https:\/\/www.bu.edu\/scnc\/?p=1038"},"modified":"2015-03-13T11:35:14","modified_gmt":"2015-03-13T15:35:14","slug":"interview-with-adam-pagan-executive-chef","status":"publish","type":"post","link":"https:\/\/www.bu.edu\/scnc\/2013\/11\/21\/interview-with-adam-pagan-executive-chef\/","title":{"rendered":"Interview with Adam Pagan, Executive Chef"},"content":{"rendered":"

By Annette Goldberg, SCNC Dietetic Intern<\/em><\/a><\/p>\n

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\nRecently, I had the pleasure of sitting with Adam Pagan, the Executive Chef at 100 Bay State Road to learn more about the man behind the delicious meals.\u00a0 Adam was born in Middleboro Mass and raised in Brockton.\u00a0 He currently resides in Bridgewater, MA with his wife, Suzanne, and their children Nicholas age 7 and Leah age 9.\u00a0 The kids enjoy school lunches at George Mitchell elementary school.<\/p>\n

Adam graduated from Johnson and Wales in 1996 with an Associates Degree.\u00a0 He has been in food service his entire career \u2013 starting at the age of 15 as a dishwasher.\u00a0 Before joining 100 Bay State Road, he worked for Aramark at the Boston Convention Center.<\/p>\n

Adam, why did you decide to join 100 BSR?<\/b><\/p>\n

I like opening businesses\/cafes, l thought it would be a challenge.\u00a0 And I like the direction BSR is going with campus dining. <\/i><\/p>\n

What is your position and what does it entail?<\/b><\/p>\n

I am Executive Chef with 100 BSR.\u00a0 I do work with Sargent Choice, special meals across campus, help with Catering on the Charles at GSU and the campus chef doing VIP events, etc.<\/i><\/p>\n

What is the most important skill required to be an Executive Chef?<\/b><\/p>\n

Time management.\u00a0 It is a position where you need to be able to multitask \u2013 knowing what needs to be done first, second \u2013 in order.\u00a0 It is a skill you learn as a cook.\u00a0 If you need to make a pasta dish, you put the water on first.\u00a0 It is all about time management and prioritization.<\/i><\/p>\n

How does the Executive Chef differ from the Food Service Director?<\/b><\/p>\n

My position focuses on the food.\u00a0 The Food Service Director focuses on the financials.<\/i><\/p>\n

What is the most challenging part of you job day to day?<\/b><\/p>\n

Communication between staff members would probably be the toughest.\u00a0 It is important to get everyone on the same page.\u00a0 There are a lot of employees with a lot of personalities. <\/i><\/p>\n

Tell me more about the walkie-talkies I see everyone carrying?\u00a0 And how did you earn the code name \u201cBlade\u201d?<\/b><\/p>\n

My code name \u201cBlade\u201d was given to me by a co-worker.\u00a0 I\u2019m guessing it has to do with working with knives.\u00a0 We have used the walkie-talkies since we opened; they are awesome.\u00a0 I used them at the Convention Center and it is a way to make communication easier.\u00a0 We don\u2019t have to check our phones or look around searching for somebody; it\u2019s instant.\u00a0 And when someone calls us on the walkie-talkie, we know it is work-related.<\/i><\/p>\n

Is it true that people who work in food service and kitchen thrive on chaos?<\/b><\/p>\n

It is more organized chaos.\u00a0 Unorganized chaos drives me nuts.\u00a0 I think back at the Convention Center when we plated meals for 10,000 or 15,000 people.\u00a0\u00a0 You could have 125 or 150 people in the kitchen at once, but if everyone knows what they need to do someone with experience can walk into that kitchen and tell it is running well.\u00a0 The chaos is organized.\u00a0 You know right away if the wheels are going off the bus\u2026.<\/i><\/p>\n

What part of your job is the most fun?<\/b><\/p>\n

This is a generic answer, but I would say the food.\u00a0 Tasting is fun.\u00a0 When you taste something and it is right on \u2013 that\u2019s nice. <\/i><\/p>\n

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How does technology play a greater role in food service and the cafeteria?<\/b><\/p>\n

It is the instant feedback.\u00a0 You don\u2019t wait for a survey to go out every three months; you have a survey everyday \u2013 instantly.\u00a0 We have a Director of Social Media that manages our twitter account and forwards the appropriate tweets to the dining halls.\u00a0\u00a0 We utilize Facebook and Instagram as well.\u00a0 All of our equipment utilizes the latest technology.\u00a0 If our refrigerators go below or above the specified temperatures, not only does an alarm sound but an email is sent to our Director of Sanitation.<\/i><\/p>\n

What are the unique challenges of serving a college population?<\/b><\/p>\n

The different palates.\u00a0 Everyone has a different flavor profile.\u00a0 What they like, what they don\u2019t like, what they grew up with.\u00a0 People are more \u201cfoodies\u201d than they used to be.\u00a0 There is instant access.\u00a0 The students can watch a demonstration on the food network and look up the recipe on their phone while they stand in line.\u00a0 It is good for us because they are more informed but it can be a challenge at the same time.<\/i><\/p>\n

What do you love about the student population?<\/b><\/p>\n

I love the energy.\u00a0 It picks you up when you walk around a place where everyone is on the move.\u00a0 You feed off of other people\u2019s energy and the fast pace is nice. <\/i><\/p>\n

What do you wish the student population would do a bit differently?<\/b><\/p>\n

I think going out of their comfort zone and trying new foods.\u00a0 There are a few students who don\u2019t hesitate to try something new.\u00a0 But there are the other times when you put out the meatloaf and mashed potatoes; some students are going there every time.<\/i><\/p>\n

What important piece of advice would you give to kids moving to apartments where they have to cook for themselves?<\/b><\/p>\n

I would say don\u2019t be intimidated, you really only need to know 2-3 cooking techniques in order to cook just about anything. Learn how to saut\u00e9, braise, and how to use a knife.<\/i><\/p>\n

Who cooks and grocery shops at home?<\/b><\/p>\n

Suzanne.\u00a0 I cook a little bit at home but not much.\u00a0 Our meals today are geared toward the kids.\u00a0 We try to keep it standard and low maintenance.\u00a0 I\u2019m pretty easy to please.<\/i><\/p>\n

How do you get your kids, Leah and Nicholas, to try new foods and eat healthy?<\/b><\/p>\n

It can be tough with both Leah and Nicholas.\u00a0 We always try to talk about it.\u00a0 The kids do school lunches this year.\u00a0 Our new big thing (which is awesome) is to talk about what they had at lunch every day and critique it.\u00a0 We have fun talking back and forth.\u00a0 For example, the kids came home and said they had nachos for lunch.\u00a0 I asked them to describe it \u2013 which wasn\u2019t flattering.\u00a0 So, that Friday, I made them nachos.\u00a0 We made them together with fresh salsa, etc.\u00a0 They didn\u2019t go near it, but it was fun to make and show them!\u00a0 You have to keep trying.\u00a0 It is easy to introduce and educate when you are in the food business. <\/i><\/p>\n

What is your favorite healthy meal and your favorite unhealthy meal?<\/b><\/p>\n

Favorite healthy meal \u2013chicken breast.\u00a0 It can be prepared simply \u2013 marinated with fresh salsa.\u00a0 Favorite unhealthy meal\u2013 onion rings \u2013 anything fried!<\/i><\/p>\n

A few of Adam Pagan\u2019s recipes have been featured on our blog before:<\/p>\n