Interview with Chef Jason Gancedo

Chef Jason Gancedo is responsible for the Downtown Los Angeles carnivore paradise known as Cole’s: Originator’s of the French Dip. If you are into American comfort food (like I am) then you simply have to stop by Cole’s. Stop by a few times. Start by trying out their classic French dips, go back for the grilled cheese, the mac and cheese and their house-made atomic pickles. Chef Gancedo has taken everything he learned during his time at Huxtable’s Kitchen, the Queen of the Mississippi River Boat, the Columbia Queen Riverboat and the Pride of Hawaii Cruise Ship and brought it to terra firma to the delight of LA. Chef Gancedo took a few minutes to tell me more about his experience and love of cooking. Hungry? Read on.

FE:  Did you cook growing up?

Jason Gancedo: I’ve been cooking since I was five years old.

FE:  Who in your life has influenced your cooking the most?

JG: My mother.

FE:  What made you decide you would become a professional cook?

JG: The prospect of getting paid to do what I love.

FE:  What misconceptions do people have coming into the field?

JG: A common misconception that I’ve seen is that people just entering the field tend to think they know everything. You can only become successful if you are willing to keep learning.

FE:  Best cooking tip for a novice?

JG: Follow the recipe. Follow the recipe. Follow the recipe.

FE:  Which three cooking tools or gadgets are your favorites?

JG: My chef’s knife, my Kitchen-aid mixer, and my digital scale.

FE:  Funniest kitchen incident?

JG: One of the boats I worked on had a jacuzzi on the deck directly above the galley. One evening the person that was filling up the jacuzzi apparently forgot about it and it overflowed. The overflowing water proceeded to leak through deck into the galley. We had to work through the dinner rush with umbrellas.

FE:  Favorite food to cook with?

JG: Butter.

FE:  When at home, what do you like to eat?

JG: Anything and everything. I’m always trying something new.

FE:  Your favorite cookbook?

JG: Actually, my favorite cookbook is still my textbook from culinary school. There’s just so much information in it. I always refer to it.

FE: Is there a specific etiquette in your kitchen that you pride yourself in?

JG: Multi-tasking and cleanliness.

If you happen to be too far from LA to make it to Coles, you can try a taste of it at home. Below is Chef Gancedo’s Recipe for Bourbon Pecan Pie

2 1/3 cup brown sugar

1/2 teaspoon cinnamon

4 large eggs

1/2 cup bourbon

2 1/4 cup halved pecans

1/4 teaspoon vanilla extract

1  pre-baked 9 inch store-bought or homemade pie shell

Mix all ingredients in a mixing bowl with a whisk until thoroughly combined. Pour the mixture into a pre-baked pie shell. Bake in a 350F oven for 40-45 minutes, rotating halfway through. Cool at room temperature. Serve cold or warm. Serves 6-8.

Coles is located at 118 E. 6th st. Los Angeles CA, 90014 213-622-4090