Interview with Chef David Lentz of Hungry Cat - Los Angeles, CA

Antoinette Bruno: Why did you start cooking? What or who inspired you to become a chef?
David Lentz: I always enjoyed cooking when I was growing up, but kind of stumbled upon it when I was 19. I was a drama major in college and that fell through, so I decided to take some classes at a culinary school, then I fell in love with it. From the moment I began in professional kitchens I realized that I wanted to be a chef. I really love the whole lifestyle. The biggest reason though is that it doesn’t seem like work.

AB: Did you attend culinary school? Would you recommend culinary school to aspiring chefs today? Do you only hire chefs with culinary school backgrounds?
DL: I did, briefly. I didn’t graduate and, looking back on it, I really didn’t learn anything that I would not have learned on the job. I think culinary schools are worse then ever and they are almost becoming detrimental to the craft. Most line cooks have culinary school backgrounds. I think these days the kids are taught the wrong things. It has become too much of a business. I don't think they warn them about how hard the work is, and the only reason one should do it is if they love it.

AB: Who are your mentors? What are some of the most important things you've learned from them?
DL: My mentors are everyone that I worked for in the past. I've read probably every cookbook out there and the masters like Ducasse, Robuchon and Bouley stand out as influences. I respect chefs that are successful because it is the toughest business out there. I don't have one mentor that has made me what I am.

AB: What is your philosophy on food and dining?
DL: Let the ingredients do the talking – keep it simple. Food should be approachable.

AB: Are there any special ingredients that you especially like?
DL: Right now I'm into marinated fish. I have a great purveyor in Hawaii that sends me the best fish for sashimi. It always blows me away how fresh it is.

AB: What is your most indispensable kitchen tool?
DL: Probably a fish spatula because you can do everything with it. I also just got a Jade Plancha. It’s great! I cook fish right on the surface and it comes out perfect every time.

AB: Is there a culinary technique that you have either created or use in an unusual way?
DL: I like to make sauces to order and have everything deconstructed to put it together à la minute.

AB: What is your favorite question to ask during an interview for a potential new line cook?
DL: What’s your ultimate goal? Do you want to be a chef? Is it your goal to learn, to get it on your resume?

AB: What tips would you offer young chefs just getting started?
DL: Work your ass off. Read cookbooks and remember, it’s harder at the top. Also, learn to multi-task. Experiment with different food.

AB: What is your favorite cookbook?
DL: Sunday Suppers at Lucques.

AB: What cities do you like for culinary travel?
DL: New York and any city in Asia.

AB: What are your favorite restaurants - off the beaten path - in LA?
DL: Urugawa – the tasting menu is always different every day. Ammo – for brunch. I especially like the poached egg with roasted beets.

AB: What trends do you see emerging in the restaurant industry now?
DL: Chefs opening too many restaurants at one time. At a certain point the quality dips.

AB: Where do you see yourself in 5 to 10 years?
DL: Doing the same thing, maybe doing some different concepts. I like the hands-on aspect of cooking every night.