One of the best opportunities this blog has presented me with is the opportunity to meet and chat with restaurant owners and chefs. It’s such a diverse field and I love being able to see what drives each individual and what the really love about being in the kitchen.
I was recently given the opportunity to sit down and chat with Chef Brad Kent of Blaze Pizza. Along with learning about his fascinating background and passion for food, I also learned all about the heart and soul that Chef Brad put into creating the perfect formula for pizza here at Blaze.
Chef Brad is involved with every step of the pizza making process - every little nitty gritty detail. Starting with the crust, which he describes as "delicate with a crunch." Taking inspiration from the way the french make baguettes combined with the ratio of the way the Italians make pizza he created a formula for the perfect crust. As far as the cheese, sauce and olive, Brad makes sure that the people who provide the ingredients are passionate about their product and that they love and respect every part of the process.
Best thing I ever ate: An oyster poboy with creole, tomatoes, hotsauce and fried oysters at a Jazz Fest in Nola.
Go-to Pizza topping: Arugula
Craziest Pizzas Made: Persian – chicken kubideh, saffron potatoes (tadeek style), marinated cucumber salad, shallot yogurt and sumac / Southeast Asain – shrimp, panang red curry, dressing of lime, chili and fish oil finished with crispy shallots
Key Kitchen Tools: Microplane, Nice Blender “you can do anything with a nice blender”
Key Kitchen Advice: “Don’t be afraid of the heat” and emphasizes the importance of searing – “don’t touch the food until it is ready- listen to your food, it will tell you when it is ready” and“If food comes out bad, don’t always blame yourself, it could be a bad recipe”