Summary
Over the years, Jeff Egan worked his way up to the role of executive chef, but he doesn't let die toque go to his head. He prefers "JeT to "Chef Egan" (don't even think about calling him "Chef Jeff"), and, when asked about his accomplishments running die kitchens at the Cliff House and The Bee's Knees, he talks about his crew instead.
At the newly renovated The Bee's Knees, Egan is building on owner Sharon Deitz's well-loved favorites. "The [restaurant's] classics have been 'influenced by every person who has cooked in the kitchen, and by the community," he explains. "It's a community-built restaurant: They've created the space, created the menu with their feedback, created the feel."At the Cliff House, the dinner series was a constant challenge. We'd throw stuff on menus we didn't know how to make, and we put them on so we would learn how to make them. I'm not a pastry chef, and I'd take on stuff like ice cream that wouldn't set up in time.See the full content of this document
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Grilling the Chef
Over the years, Jeff Egan worked his way up to the role of executive chef, but he doesn't let die toque go to his head. He prefers "JeT to "Chef Egan" (don't even think about calling him "Chef Jeff"), and, when asked about his accomplishments running die kitchens at the Cliff House and The Bee's Knees, he talks about his crew instead.
"I'm just one person," Egan says. "My job is to put together a team [...See the full content of this document
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