Dan Bower, 98twenty bistro & lounge, Spokane, Washington
I understand that you are currently engaged? When is the wedding?September 26th. It's not coming fast enough. I love her a lot and I can' wait to marry her (Alyssa).
Where did you grow up?
Born and raised in Spokane, Washington. I've traveled around Seattle, Florida and Alaska cooking.
As a child, what did you want to be when you grew up?
A chef.
You always wanted to be a chef?
I have vivid memories of being a little kid announcing to my friends at slumber parties that I was going to be a chef. I'd make breakfast for everyone in the morning. I'd been saying that for years.
Was there someone in your family that influenced or encouraged you?
Two family members: My mom's horrible cooking (laughing) and my Aunt Ruth and Grandma are wonderful cooks. That's probably more where it came from.
What was your first job in the food industry?
I was a dishwasher at the Spokane Country Club. It was my very first job ever. I was 16 years old, in high school, did it mostly for car insurance and lift ticket money for skiing.Do you have any formal training?
Yes, I went to Spokane Community College, Culinary Arts. It is an ACF certified culinary school. I have an Associate of Applied Sciences in Culinary.
First job after graduation.
I worked the meat/roast station at Manitou Golf and Country Club. It was the first job that required technical skills. I worked my way up to sous chef and stayed there 5 years. Jim Walters, executive chef, was a mentor to me, we're like family.
Is there a high profile chef that you admire or aspire to be like?
Chef Roland Henin, Certified Master Chef, out of Seattle. He was a judge in many of the culinary competitions I did when I was young and always liked what I was doing. Pretty much anyone that was a CMC (Certified Master Chef) was my God. What they said, was what food was, to me at that time. There are guys like David Calloway, who I mostly knew as judges, who critiqued my cuisine, but have had a huge impact on my career. Is there a culinary trend that you embrace?
I embrace simplicity the most. There is a large movement of people, even in these molecular times, that are getting back into the simplicity and wonderfulness of food, without changing its complexity. I do enjoy 'splashing' around some molecular gastronomy things, it's fun, but I enjoy what Michel's (Nischan) approach is. Everything as close to nature as possible. As untouched as possible.
Chef Philip Foss, shared with me, that year's ago, like many chefs, he kept a journal, so to speak, of recipes. Years later he went back and looked at them and realized he didn't need half the ingredients he originally included. But those times dictated certain practices, today the focus is on simplicity.
Yes, we say to ourselves, "What was I thinking?" Everything is relevant to the times. You look at restaurants .jpg)
like El Bulli, Alinea, WD50, these guys are absolutely amazing culinary experts. You can't take away what Grant or Feran is doing, but at the same time, it's not something that you would eat every day.
like El Bulli, Alinea, WD50, these guys are absolutely amazing culinary experts. You can't take away what Grant or Feran is doing, but at the same time, it's not something that you would eat every day.People don't understand that those techniques have been alive and well in a pastry kitchen. Those ingredients and chemicals have thrived in a pastry for years. Only recently have they made their way into the savory kitchen, say the last 10 years.
Is there a trend you wish would just disappear, enough already?
I'm over the term Asian Bistro. Asian people don't have bistros.
What is the rule of conduct/etiquette that you enforce in your kitchen?
That's a good question. My pet peeve is that I hate water spots. We spend a lot of time wiping things down. Cleanliness is very important to me.
What has been your biggest inspiration?
My very first food memories are of working on my Aunt's farm. I'd go there every summer and work for 3 weeks. They were apple growers in the state of Washington for 50 years.
There was a 3 acre garden in the center of the property and every morning I'd help my aunt weed. At the end of the day, we'd be back at the house making all these jams, preserves and jellies. I swear she is the lady you invented fruit rollups, she'd make what she called, fruit leather. She had a rudimentary dehydrator with light bulbs and used screen doors. That has always been my inspiration, the fascination behind giving each ingredient the ultimate respect and love, no matter if it is foie gras or parsley.
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What is your greatest professional success to date?Probably the opening of the Club at Black Rock on Lake Coeur d'Alene (Idaho). It is a very high end club with many well known members, a very public one is John Elway. Opening a club of that level, and going higher than the expectations was a very proud, crowning moment in my career.
Describe your cuisine.
My cuisine is Technique Based Regional American Cuisine. I am very focused on perfecting each technique, whether it's braising, roasting, sous vide, I want it to be flawless. The regional American is, right now I'm in the Pacific Northwest and I'm using those ingredients that are abundant to this area. When I was in Florida we were doing what they called low country, North Florida, Alabama, Georgia, Louisiana. A lot of corn, grits, wild greens and ingredients like that. I just switch what I do with whatever ingredients are in the part of the world that I am. I just make sure that I use flawless techniques.
What do you enjoy most about being a chef?
Being a part of someone's memory. One of the things I've learned about myself as a chef is that I am a people person. Food is my medium to reach out to people. I love the idea of being part of someone's special occasion/event. I've been blessed to be a large part of those for a lot of people.
What do you think is the most unique memory that you created for someone?It was at The Club at Black Rock. Being a seasonal club we had what was called the 'last day of the year,' think of school. The members would allow me to blow them away, I could do whatever I wanted to do. I did a 10-12 tasting course menu, paired with wines, on the seat of my pants. At the same time I would create tasting menus for their kids, and that was really fun.
Do you have a favorite kitchen gadget?Microplanes. I always love my Vitaprep mixer.
Cooking tip for a novice.
The most common mistake a lot of novices make is being afraid to season food properly. I think there is a lot of fear of salt. They need to not be afraid.
Your favorite spice.
Star Anise.
What is the last flavor that you want in your mouth, your last meal?
Pate from Cafe Campagne in Seattle, some pommes frites, Pelegrino with a little lime.
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Tell us something about yourself that might surprise your family and/or friends.Whether it's 10 degrees or 100 degrees, I always wear two pairs of socks!
Now with respect to food, what is one thing you'd like to share with us about yourself.
I cook with passion and whimsy, with my guest's happiness in mind above all else.