Our team members are an important part of Elevation Foodservice Reps so we’re giving you access to them through our new Team Spotlight series. We’ll spend a few minutes with a team member to let you find out a little more about them and how they make Elevation Special.
The first spotlight is with Account Manager/Chef Howard Lewis. Find out how Howard got into foodservice, why he thinks everyone should have sharp knives, and that unforgettable time he mixed up the salt and the sugar.
What was your first foodservice job?
My first foodservice job was in the school cafeteria in fifth grade. They asked for volunteers to help serve and wash trays during lunch in exchange for free ice cream after school. I was in charge of selling second servings to hungry kids. All the food was made fresh in that kitchen.
I remember sheet pans of grilled cheese and brownies. The lunch ladies were very nice, and they wore white uniforms. After the lunch service, the kitchen was surgically cleaned, and the stainless steel was polished with vinegar until it was bright and shiny.
What inspired you to become a chef?
My family! My grandmother was a great cook and made everything from scratch. She died when I was six but I still have vivid memories of her food. My mother was a great cook as well and I started helping her in the kitchen when I was seven. By the time I was ten I started making full meals. I would come home from school to a shopping list, do the dinner shopping, then call my mother at work for directions. Dinner would be ready when she got home from work. I loved helping and I still hear my mother’s voice giving me advice when I cook today.
What's your favorite ingredient to use?
Butter. Whether it’s spread on fresh-baked bread, baked into pastries, on vegetables, in pasta, or as a finish in a sauce. It just makes everything better! Not necessarily healthy but not the evil fat with the bad rap it was given in the seventies
What is something every kitchen, personal and professional, should own?
Sharp knives! A sharp knife does the work for you and makes you fast and efficient. A dull knife is a hazard! Some people take good care of their knives, but many do not. If you cook you should learn how to sharpen your knives. It took me a few years to learn how to sharpen correctly. Your time and patience are well worth the effort.
What's your most embarrassing chef's moment?
My most embarrassing moment came when I was working at a bakery in San Francisco. I mixed up the salt and sugar and produced a batch of very savory blueberry scones. We sold a ton of them and one by one they all came back adding more and more insult to the injury through the day.
Do you have any kitchen tips to share?
When you are working in the kitchen, take your time to do it right the first time. You don’t have time to make it twice.
Are you ready to work with our chefs? Schedule some time to hang out in our state-of-the-art Chef's Playground to get hands-on experience on the equipment you're looking for.
