By: Ria Rueda
Welcome to Barcelona’s “In the Restaurant Series.” We go behind the scenes to meet the staff of Barcelona and learn what it takes to be part of a team that works hard to contribute their talents and passions to the life of the Barcelona community.
Today, we are going to introduce you to Emilio Garcia, Sous Chef in Brookline. For those of you who are unfamiliar with the role of a sous chef, our sous chefs are second in command after the executive chef. It’s important that the sous chefs be familiar with all activities of the kitchen and be prepared to do them in a pinch. He/She prepares and cooks food, assists in menu planning, handles inventory and manages supplies. During meal times, it’s important for them to be quick on their feet and make smart decisions instantly. And now without further ado, meet Emilio Garcia…
Q: How and why did you get into the restaurant industry?
A: My Mom was a great cook and she prepared all of the family meals. I would help her in the kitchen often and really enjoyed it. At 17, we came to the States from Guatamala and the first job I had was at a restaurant. Initially, I worked for free at a few restaurants just to gain experience.
Q: What were the steps you had to take to become a Sous Chef?
A: There are so many roles in the kitchen. It’s not just the chefs. My experience at Via Matta was memorable because it was the one place where I gained a lot of experience. I did everything from making pastas and salads to working in different stations and eventually cooking the food.
Q: Prior to joining Barcelona, how long were you at Via Matta?
A: I was at Via Matta for several years and then I took an Executive Sous Chef position at a Latin fusion restaurant called Tico. After Tico, I helped open Happy’s Bar & Kitchen and then I made my way to Barcelona.
Q: Who is your culinary mentor?
A: Adam Halberg. I worked with Adam at Via Matta and he showed me how to look at the industry differently. He taught me that I could have fun while I’m working and that it’s ok to seriously work hard and enjoy myself while doing it. He also taught me how to manage my stress and not let other people see how stressed I really am. No matter what happens, it’s going to be okay at the end of the day and the guests will always remember all of the good things I prepare. It’s nice to work with Adam again because I respect him so much and if it wasn’t for him, I wouldn’t be working at Barcelona right now.
Q: What is your signature dish when cooking at home?
A: Gnocchi with fonduta sauce. Fonduta is a cheese sauce made of fontina, parmesan and cream cheese. I love to make it during Christmas.
Q: What do you love about your job?
A: I love to make people happy. I smile each time I see the guests enjoying the food and having a good time at the restaurant.
Q: What is your advice to someone who wants to follow your footsteps and become a chef?
A: Although I didn’t attend culinary school, my experience working at different restaurants in different roles helped me get to where I’m at now. If you have the opportunity to go to culinary school, then definitely do it but if you do not, you can achieve your culinary goals by working in the kitchen. You have to really like this industry; work hard every day; learn the different stations in the kitchen and read a lot of culinary news. These days, there are so many food shows and magazines so it’s pretty easy to do. I also think working in many different types of restaurants for free is a great thing to do. Work in a casual place but also work at a five-star restaurant so you can see what it is like to work in a fine dining environment. No matter what, you should take notes on every single dish and be 100% focused every day.
Q: What are your favorite restaurants in Boston?
A: I love the gnocchi at Ecco and any fish dish at Coppa. I also love the chicken, broccoli, and garlic pizza at Santarpio’s.
Q: What are the two ingredients you cannot live without?
A: Thyme and garlic.
Q: What are a few of the dishes you helped create here at Barcelona with Chef Steve?
A: The veal picatta with bone marrow and mashed potatoes; pork tenderloin with tonnato sauce and the grilled duck pimenton breast with honey crisp apples.
Q: What is the most challenging ingredient you work with?
A: Cumin. It’s very flavorful but it can taste very overpowering if you do not put in the right amount.
Q: If you were to host your dream dinner party, who would you invite and what would you prepare?
A: I would invite my Mom, Mother Teresa and Pope John Paul II. I would serve a meat and cheese platter as well as a farro salad with mizuna, honey crisp apples and delicata squash. I would make my gnocchi with fonduta sauce and rib eye stakes with a creamy mushroom sauce as well as halibut with seasonal vegetables.
Q: When you’re not working, what are you doing?
A: Spending some quality time with my wife and two sons.