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Chef Spotlight: Eric Tucker
Restaurant: Millenium
Chef: Eric Tucker
Position: Executive Chef
Age: 37
Q. How long have you been a chef?
A. I’ve been [the executive] chef at Millennium since 1994,
cooking since I was 4.
Q. Do you have animal companions?
A. I have a cat, Serma!
Q. What type of cuisine does your restaurant focus on?
A. We are a fine-dining vegan restaurant. We focus on an eclectic, global,
very seasonal, and predominately organic menu.
Q. Do you have a personal specialty at your restaurant?
A. Well, it used to be the Asian Napoleon, which was basically a dissected
Thai curry layered in sesame-crusted Phyllo wafers. Mostly anything we wrap
in phyllo pastry and showcase exotic or wild mushrooms and/or truffles [in]
becomes an instant hit. Really we sell a pretty even menu mix.
 Q. What is the most
popular dish at your restaurant?
A. Well, it used to be the Asian Napoleon, which was basically a dissected
Thai curry layered in sesame-crusted Phyllo wafers. Mostly anything we wrap
in phyllo pastry and showcase exotic or wild mushrooms and/or truffles [in]
becomes an instant hit. Really we sell a pretty even menu mix.
Q. What are the most important elements in cooking great vegetarian cuisine?
A. Really good-quality seasonal produce. Referencing various ethnic
cuisines to check out how they treat vegetables, as well as what and how
they season/spice their cuisine. Another very important element is to cook
what you like, cooking inspired because you want to cook.
Q. What is the key to getting meat-eaters to enjoy vegetarian food?
A. Make it exciting in all facets, from flavor to presentation!
Q. What, in your opinion, is in store for the future of plant-based
cuisine?
A. “Plant-based cuisine,” exactly—to many, a less
scary term than “vegan.” We will see more and more “plant-based
cuisine” integrated into more mainstream cuisine and restaurants.
It is another option that will not be thought [of] as some sort of fringe
cuisine; people will be integrating more and more vegan cuisine into their
diets.
Q. What are your favorite ingredients to work with?
A. Probably mushrooms, chiles, and tomatoes (OK, I’m writing this
during [the] peak of tomato season).
Q. Fun question of the day: If you were stranded on a deserted island
and could only eat one kind of ethnic food, what would it be?
A. Perhaps Chinese!
Q. Do vegetarian restaurants have any special obstacles that they face
versus meat-based restaurants?
A. The public’s preconception of what a vegetarian restaurant should
be.
 Q. Can you give us
one great cooking tip for aspiring vegetarian chefs?
A. Look at ethnic cuisines and not necessarily vegetable-based cuisines
and extrapolate the essence of that cuisine and apply it to veg[etarian]/vegan
cuisine. The general fundamentals of cooking are still the same whether
vegetarian or not.
Q. What are some food ingredients you recommend that vegetarians and
vegans should have in their kitchen for cooking?
A. Really good-quality oils like organic extra virgin and grapeseed [oils].
Whole spices that you grind as you need them to keep them from oxidizing
and going rancid.
Q. Are there any newer vegetarian products on the market that you are
particularly fond of?
A. Some of the quality vegan ice cream-like products are pretty good, though
we make our own at the restaurant.
Q. From the mail bag: I’m a longtime vegan, but my husband—though
sympathetic—can’t seem to be satisfied without meat or cheese
in his meals. Any tips?
A. Make sure he’s getting some quality vegan proteins like beans,
tempeh, or seitan. Though don't go out of your way to mimic meat.
Q. How do you best prepare tempeh?
A. Tempeh is porous and can really be enhanced through a marinade. Simmer
the tempeh in the marinade of your choice for upwards of 40 minutes. Then
grill, sauté, or roast. Tempeh also takes well to being smoked. See
the Millennium cookbook for smoking suggestions.
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