Fort Lauderdale

October 20, 2011

Interview with Jeremy Ford, Chef de Cuisine at 3030 Ocean

Two weeks ago Dean Max was the Chef in the Spotlight and this week we’re bringing you his 3030 Ocean protégée, Jeremy Ford. Ford is at the helm of Max’s acclaimed restaurant housed at the Harbor Beach Marriott in Fort Lauderdale. Jeremy Ford is young, talented, and culinarily inspiring. Given much freedom to develop and create the menus at 3030 Ocean, Ford has taken this opportunity to shine in his own right bringing continued success to this Modern American Seafood Restaurant. Very much like Max, his boss and mentor, Ford is amiable, easy going and gregarious which allows for the muse to flow to from so many channels that it’s nearly impossible to not see this served from chef-artist to dinner-guest’s plate. Let’s find out more about this week’s Chef in the Spotlight, Jeremy Ford of 3030 Ocean.

South Florida Food and Wine: Where do you get your culinary inspiration? Jeremy Ford: Anywhere and everywhere. When Dean and I travel, we get to eat at a lot of great, new restaurants trying different food. This always sparks new ideas and outlooks on cuisine, allowing us to experiment and try different things with new ingredients.

South Florida Food and Wine: When did you realize that cooking was your passion? Jeremy Ford: Ever since I was about nine, I’ve always been intrigued by the art of cooking. I would have my mother change the channel from Barney to The Galloping Gourmet.

South Florida Food and Wine: What is your favorite item on your menu? Jeremy Ford: Being that our menu changes daily and by season, it’s hard to choose one particular dish. Although, if I had to choose right now, it would be the dish I did tonight which was; Pan roasted Alaskan Halibut, heirloom tomato, buttered kale, crispy garlic, salami, and cockle basil broth.

South Florida Food and Wine: What is your favorite dish to make at home? Jeremy Ford: I love eating Korean food, so when I’m off, my girlfriend and I try to experiment with traditional Korean cuisine. My favorite is mandu (pork dumpling with shredded carrots, chopped kimchee, glass noodles, soy sauce, green onions, and sesame oil)

South Florida Food and Wine: It’s your last day on earth, what would your final meal be? Jeremy Ford: I would love to experience one last time, a traditional French family style feast, being that my career started in a French Michelin star restaurant (L’Orange; Beverly Hills, CA)

South Florida Food and Wine: Who is the one person you would love to cook with and why? Jeremy Ford: Besides Dean Max, which is OBVIOUSLY my first choice, Eric Ripert would come second due to his finesse and simplicity. His food is “soigné”.

South Florida Food and Wine: What is your one guilty pleasure food? Jeremy Ford: American fast food. Cheeseburgers, French fries, and a good old fashion chocolate milkshake! Mm Mm Mm!!

South Florida Food and Wine: What was the last restaurant you ate at? Jeremy Ford: 1500 Degrees. It’s Paula DaSilva’s restaurant, who is the former Chef De Cuisine of 3030 Ocean. Also my mentor for life! She’s impacted my career as a chef.

South Florida Food and Wine: Who would you most like to cook for? And why? Jeremy Ford: My former chef, Christophe Eme, to show him how far I’ve come along.

South Florida Food and Wine: It’s your day off, what do you do for fun? Jeremy Ford: Since I work with my best friend, Joe Mizzoni (Sous Chef at 3030 Ocean), it’s rare for us to be able to get together and hang out. So an ideal day for us would be surfing, eating fish tacos, and talking about next weeks menu. I also love hanging out with my daughter Madelynn and my girlfriend at the beach playing volleyball.

3030 Ocean 3030 Holiday Drive Fort Lauderdale, FL 33316 (954) 525-4000







 
 

 
Jordan Chef’s Reserve Caviar by Tsar Nicoulai

Jordan Winery Debuts Its First California Caviar

The luxurious taste of caviar has been a part of Jordan Vineyard & Winery’s elegant hospitality for decades, and the French-inspired wine producer’s connection to this culinary delicacy reaches new heights this month with...
by SFLFoodandWine Editor
0

 
 
Taste History Culinary Tours

Summer Schedule Announced for Taste History Culinary Tour in Palm Beach County

Taste History Culinary Tours of Palm Beach County has listed its summer tour schedule for 2017. The Taste History Culinary Tour is four-hours and a combination of bus riding and 4 to 6 blocks of walking. Three to four eateries ...
by SFLFoodandWine Editor
1

 
 
BAILEYANA

Niven Family Wine Estates: Baileyana

Niven Family Wine Estates is a family wine company in the truest sense. Family patriarch, Jack Niven, pioneered wine grape planting in the Edna Valley in the early 1970s, and today, his children and grandchildren are carrying o...
by SFLFoodandWine Editor
0

 

 
Sunset chaser

Summer Value Wines

Brancott Estate Sauvignon Blanc 2016 SRP <$15. Sauvignon Blanc is grown almost everywhere in New Zealand, but in Marlborough this variety finds its utmost expression of anywhere in the world. Winemaking influences are kept t...
by SFLFoodandWine Editor
0

 



0 Comments


Be the first to comment!


Leave a Reply

Your email address will not be published. Required fields are marked *

*

CAPTCHA

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>