5 Questions for Tim Carey
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Tim Carey is executive chef at Papilles. He began his culinary career as a fish monger in San Diego before graduating from the California School of Culinary Arts and going on to eventually work at Patina under executive chef Tony Esnault. At Papilles, Carey creates and executes a new seasonally inspired menu every week. The menu consists of only two appetizers, two entrees, a cheese selection and dessert. Past menu items include a mushroom veloute with mushroom mousse and brioche croutons and braised lamb neck, Tahitian squash gnocchi, mint and mustard salad.
What’s coming up next on your menu? Next on the menu will be roast chicken, some slow- cooked meats and stews. It’s pouring rain right now so comfort food is in order.
Latest ingredient obsession? My latest ingredient obsession is smoke. I have a digital smoker that cold as well as hot smokes, and fish has been the recent recipient of this treatment.
What restaurant do you find yourself going to again and again? Love going to the Lazy Ox Canteen after work for whatever they have on the menu. On days off its El Vaquero in Alhambra for a torta ahogada.
Favorite kitchen soundtrack? During the day while we’re prepping for service you’ll hear A Tribe Called Quest or Wu Tang coming out of the stereo. At night it’s Louis Prima or Louis Armstrong.
Favorite day off from the kitchen? Favorite day off from the kitchen is getting on a boat in the ocean, catching some fish, then bringing them home to cook with friends I don’t see all week.
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-- Jenn Harris
twitter.com/jenn_harris
