A German chef from Mexico

Name:Juan Salazar

Restaurant: Elbe German and European Cuisine, 117 University Ave., Palo Alto, 321-3319

Education/Background: "I consider myself a chef, although I never studied. I learned to cook German cuisine at the Germania at Hochburg in San Jose. I worked there for five years." (Salazar worked his way from kitchen helper to a chef position. Salazar trained under Karl Peschlew, chef at Germania. When Peschlew's contract expired at the Germania, Elbe then requested Peschlew to work in Palo Alto and Salazar followed.)

Why did you decide to become a chef? "It started as a job, and then it became a really good opportunity for me.

If you were not a chef, what would you be? "When I was a little boy, I wanted to be an engineer. I studied at the University of Culiacan, Mexico. There aren't a lot of opportunities in Mexico. It was really hard for me to study and work at the same time. Here, it's different. I'm thinking about returning to school. I love what I'm doing, but in the future I'd like to finish what I started in Mexico."

Are people surprised to find a Mexican chef making German/European dishes? "I think people need to do what it is that they want to do, and what it is that they are good at doing. A lot of people ask me, 'What is a Mexican doing cooking European cuisine?' Sure I can cook Mexican or Latino food, but I wanted to cook something different. I think people here are more international. I don't think it's a big deal."

What is a typical evening at the restaurant? "I'm in charge of the kitchen. In the kitchen, we try to do our best. I like to give it my best."

How does one become a better chef? "To be a better chef, I think you need to be prepared; you never stop learning. You need to love what you're doing, that's the first thing."

What is the most challenging aspect of your job? When something goes wrong. I hate it when something goes wrong. I want everything to be perfect. I don't want to have any complaints."

What is your most indispensable appliance/gadget in the kitchen? "Every tool is really important. Cooking is kind of like art. It's a creative process."

What is your favorite ethnic, regional or national cuisine? "I eat a lot of vegetables. I don't eat a lot of meat. I like chiles rellenos, a Mexican dish. It's a vegetable dish with cheese, some eggs and spices. It's really good."

--Crystal Carreon

@sub:Odenwalder Hasenpfeffer (a meat sauce) @quan: 1/2 cup white wine 1 tablespoon grain whole mustard pinch salt/pepper 6 green onions 1 tablespoon brandy 2 tablespoons beef stock 4 tablespoons cream 6 diced mushrooms Put all of the ingredients into one medium-sized bowl and occasionally stir. Let it sit for about five minutes, or until it develops a creamy texture. When the main dish, the meat, preferably rabbit, is cooked according to one's taste, use the sauce to flavor the entree.

Back up to the Table of Contents Page