Interview with Chef Eric Klein of Sw SteakHouse - Las Vegas, NV

Antoinette Bruno: Why did you start cooking? Who or what inspired you to be a chef?
Eric Klein: I grew up on a farm, convent. I ended up cooking, taking turns with the others in my family to make dinner. So when it was timed to find a job, I thought about being a cook and did a trial in the kitchen.

AB: Did you attend culinary school?
EK: I attended culinary school for 3 years. In America, culinary school is not a good thing. People in America go to school to pass the time.

AB: Can you talk about your mentors?
EK: Wolfgang Puck and Lee Hefter were a huge influence on my life. Also Raspier Montenlier. He taught me about authentic simplicity, French cuisine. I wanted to be the best apprentice. He taught me to never take short cuts.

AB: What is your philosophy on food and dining?
EK: My food is simple. Simplicity is a form of beauty.

AB: Are there any secret ingredients that you especially like?
EK: Bacon – I like to make bacon bread. Also lovage for soup.

AB: What is your most indispensable kitchen tool?
EK: My spoon. I always have my kitchen spoon with me. I've had this spoon since 1996

AB: What is your favorite question to ask during an interview for a potential new line cook?
EK: I always ask 1: What makes you think that you are the best “grill cook” or whatever the opening is for? 2: What is your dream? 3: What makes you happy, what drives you?

AB: What are your favorite cookbooks?
EK: Secrets of Baking by Sherry Yard; Escoffier, LaRousse. I like to read reviews in the LA Times. I also read comments online like at Gayot.com.

AB: What cities do you like for culinary travel?
EK: Asia, because they have been cooking for so many thousands of years.

AB: What trends do you see emerging in culinary arts?
EK: Everything that is old is new again.

AB: Where do you see yourself in 5 years? In 10 years?
EK: I’d love to have what I have right now – a restaurant where people love to be.