Meet the chef matt knickerbocker gt scene record-eagle.com gas vs electric water heater

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Training: Took a year-long culinary program while in high school through the Kent Career Technical Center in Grand Rapids. Learned on the job from his older brother, Jay, also a chef; his twin brother, Nate, is — you guessed it — also a chef. “It’s hard to have three chefs in the kitchen (for family gatherings). We take turns.”

Experience: Olives and Wine, Bowers Harbor Inn and Jolly Pumpkin/Mission Table; Reserve Wine and Food in Grand Rapids; The Remedy Cafe; and until late last year, he had been on the road for about 16 months cooking for rock and country stars and then on a movie set.

Favorite things to make: Anything breakfast. “My favorite is poaching an egg. A lot of people mess it up and a lot of my friends make me do it because they can’t pull it off.” His secret? Using no vinegar in the water; getting the boil right — “Not raging, just rolling”; and making a whirlpool in the pot with a spoon — “Get the water in a whirlpool and drop the egg in the center of it, then wait about 45 seconds for the first egg to tighten up, do the whirlpool again and then drop in other eggs after.”

Best memory: “My best professional memory was probably having a weird conversation with Michael Douglas on the movie set (for a sequel of Marvel Studios’ “The Ant Man and the Wasp” at Pinewood Studios in Atlanta while cooking for its cast and crew) … It was a little intimidating — fun, though.”

Worst professional memory: “There was an explosion on the food truck in Akron, Ohio. I was doing the Future (rapper) show, somebody had left the pilot on, but it had blown out and the gas was still on. I came in first thing in the morning to light the pilot for the flat top … it blew up and my head was engulfed in a ball of flames. It burned a good amount of my hair, eyebrows … luckily, I was wearing glasses. It freaked me out.”

Intimidated to cook for: He’s not. “I have some clients who are extremely wealthy that I cook for privately at their homes in the summertime and at first it was intimidating. I’ve cooked for the Beard Association. But as long as I’m set up and ready with my mise en place (French term for having ingredients and equipment prepared and ready to go), I wouldn’t be nervous.”

Training: Took a year-long culinary program while in high school through the Kent Career Technical Center in Grand Rapids. Learned on the job from his older brother, Jay, also a chef; his twin brother, Nate, is — you guessed it — also a chef. “It’s hard to have three chefs in the kitchen (for family gatherings). We take turns.”

Experience: Olives and Wine, Bowers Harbor Inn and Jolly Pumpkin/Mission Table; Reserve Wine and Food in Grand Rapids; The Remedy Cafe; and until late last year, he had been on the road for about 16 months cooking for rock and country stars and then on a movie set.

Favorite things to make: Anything breakfast. “My favorite is poaching an egg. A lot of people mess it up and a lot of my friends make me do it because they can’t pull it off.” His secret? Using no vinegar in the water; getting the boil right — “Not raging, just rolling”; and making a whirlpool in the pot with a spoon — “Get the water in a whirlpool and drop the egg in the center of it, then wait about 45 seconds for the first egg to tighten up, do the whirlpool again and then drop in other eggs after.”

Best memory: “My best professional memory was probably having a weird conversation with Michael Douglas on the movie set (for a sequel of Marvel Studios’ “The Ant Man and the Wasp” at Pinewood Studios in Atlanta while cooking for its cast and crew) … It was a little intimidating — fun, though.”

Worst professional memory: “There was an explosion on the food truck in Akron, Ohio. I was doing the Future (rapper) show, somebody had left the pilot on, but it had blown out and the gas was still on. I came in first thing in the morning to light the pilot for the flat top … it blew up and my head was engulfed in a ball of flames. It burned a good amount of my hair, eyebrows … luckily, I was wearing glasses. It freaked me out.”

Intimidated to cook for: He’s not. “I have some clients who are extremely wealthy that I cook for privately at their homes in the summertime and at first it was intimidating. I’ve cooked for the Beard Association. But as long as I’m set up and ready with my mise en place (French term for having ingredients and equipment prepared and ready to go), I wouldn’t be nervous.”