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







 
 

 
Craft Beers photo: southfloridafoodandwine.com

South Florida Beer Week Begins January 17, 2015

For the fourth consecutive year, South Florida Beer Week is back.  This weeklong event begins Saturday, January 17th, and features local breweries from all over Florida.  Including special edition and hard to find beers as ...
by SFLFoodandWine Editor
0

 
 
HEALTH in Balance

Health in Balance, the essential elements, a seasonal cookbook by Carol Maglio and Dr. Ken Grey

Health in  Balance, the essential elements, a seasonal cookbook by South Floridians, Carol Maglio and Dr. Ken Grey. Health in  Balance is a cookbook based on the seasons with each season utilizing the freshest ingredients in...
by SFLFoodandWine Editor
0

 

 
#MaximumFlavorSocial Adrianne Calvo

Miami Chef, Adrianne Calvo’s New Book, #MaximumFlavorSocial On Sale Now

Food It’s undeniably become the social media generation’s runway supermodel, its glitzy cover girl. Yet long before putting our dinners and desserts on digital display became the norm, the concept of “sharing&...
by SFLFoodandWine Editor
0

 
 
HALL Winery

Appellation Exploration at HALL Winery Rutherford

HALL Wines of Napa Valley, has launched a luxurious Appellation Exploration experience at its Rutherford Winery. The premier offering will provide guests an unparalleled opportunity to isolate and experience the quality and var...
by SFLFoodandWine Editor
0

 
 
Events_Art_and_Sculpture

Fine Wines | Upscale Ales 2015,” at Fairchild Tropical Botanic Garden

Fairchild Palms presents its signature event, “Fine Wines | Upscale Ales 2015,” at Fairchild Tropical Botanic Garden. The event will be held amidst the art of master glass sculptor Dale Chihuly. This cocktail party ...
by SFLFoodandWine Editor
0

 

 
st-regis-bal-harbour-wine-vault

Sommeliers Club at The St. Regis Bal Harbour January Events

The Sommeliers Club at The St. Regis Bal Harbour is back with an exclusive series of intimate weekly wine events presented by St. Regis Bal Harbour Sommelier, Sebastian Verrier. The January Sommeliers Club Events are: January 1...
by SFLFoodandWine Editor
0

 
 
Oakland Park Farm to Chef Showcase

Oakland Park Farm to Chef Showcase Begins Its 2015 Food & Wine Series on January 14

Wednesday, January 14, 2015 at 5:30pm the Oakland Park Farm to Chef Showcase at the weekly Farmers Market kicks off the new year with its first culinary demonstration presented by Jack Garabedian, owner of Jefe’s Original...
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 Image

*

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>