View Full Version : Chef Paul Morgalis interview!

10-27-2011, 02:55 PM
Imagine yourself a Renowned Chef: <span class="ev_code_GREEN">Paul Morgalis</span> Tells All!


Paul in his kitchen


Meet Paul Morgalis from NOPA— a foodie phenom consistently heralded as one of the top restaurants in SF, if not the country. Paul is a rising star in the culinary world, having trained at CCA and been involved in the very beginnings of NOPA. His unique, affable, style in the kitchen, creating everything from spicy flatbread pizzas to country pork chops with grilled peaches & olive tapenade makes him the perfect choice to be featured in Imagine Town!

Paul, so girls and young women all over the world in the Imagine game want to know what it’s like to be rising culinary star…

Tell us a bit more about you and your story: What was the moment when you knew you wanted a Culinary career?

It was during a friend's wedding in Southern California. I was unhappy with my job and wanted to do something else. A friend told me that I've always been into food and cooking and told me I should think about pursuing a Culinary career. I haven't looked back from there.

What are you most passionate about with your job?

It's all about giving guests the best experience. So from a back of house standpoint, that means providing great dishes and making sure that the guests get what they want.

Walk us through a typical day-in the-life of as a cook or Chef at a busy restaurant?

For a line cook, it means coming in and starting your day with prep and getting ready for service. We then do a line-up of most of our dishes to make sure that they taste the way we want for service. Then we go through service busy most of the night cooking food. You never really get a break and sometimes you don't even have a chance to go to the restroom. But it's exhilirating -- you get an adrenaline rush and you push through.

What was it like to be part of helping to create a restaurant like NOPA? Any stories from the early days?

I remember seeing Nopa as it was just a skeleton. The oven and the rotisserie grill were both still wrapped in plastic and were not in place yet. It's gone through quite a number of changes over the years, but always for the better.

How do you maintain excellence every day in the dishes you make or create?

Well, as I said before, we do line-up everyday so that we can taste the food and figure out if we need to adjust things. But other than that it's just about passion and loving what you do... if you care enough, you're going to make sure you make great food.

What’s your favorite food/dish? Is there anything you just can’t stand?

I love working the wood-fired oven and making flatbreads. Our flatbreads are essentially like a thin-crust pizza. There isn't dish that I can't stand -- if it's bad, then it wouldn't be on our menu.

What’s the strangest recipe you’ve ever prepared? Was it surprisingly good, surprisingly bad?

We really don't do anything too strange or out of the ordinary at Nopa. We're all about using fresh, locally-sourced ingredients and giving them respect and preparing them in a simple manner to let the ingredients themselves shine. There was one time when I was helping our chef make a squid chili for a contest. It didn't win, but I thought it was interesting and turned out pretty good.

What would your advice be for young Chefs just starting out or those thinking about a career in the Culinary arts?

You really have to be passionate about what you do. It's long hours on your feet all the time with a lot of physical demand and it can be very stressful. You don't get paid very much. It takes a lot of dedication and devotion to your craft. But if you really love it, it can be so rewarding. So I would just tell people to make sure that they truly are passionate about food and cooking or else it might not be worth your time.

Paul posing as Jack Sparrow in front of his oven!


11-09-2011, 05:20 PM
Wow! I want to be a chef now when I grow up!

11-09-2011, 05:50 PM
I love watching the food channel, sometimes my mouth starts drooling!

11-09-2011, 06:55 PM
Awesome http://forums.ubi.com/groupee_common/emoticons/icon_smile.gif

And that costume works well for him XD

11-09-2011, 07:29 PM
Great information! Hehe that costume DEFINITELY suits you! You could even be in the movie http://forums.ubi.com/groupee_common/emoticons/icon_wink.gif

11-10-2011, 05:44 AM
I think it is really awesome to be a chef even if it's stressful. And that costume does suit him and he does look a bit like Jack Sparrow.

11-10-2011, 09:01 AM
Wow, thank you so much for the professional advice! What and awesome interview!

11-11-2011, 02:30 PM
This is so cool! I like how the interview was detailed! http://forums.ubi.com/groupee_common/emoticons/icon_smile.gif

11-16-2011, 07:06 AM
Very interesting interview! Thank you Chef Paul!!!!!


11-21-2011, 08:09 AM
That costume suits him well!LOL!I think I've heard of him from somewhere...

11-27-2011, 10:25 AM
Wow! That's really cool! I love the Cooking Channel! http://forums.ubi.com/images/smilies/88.gif

12-01-2011, 01:18 PM
wow that's fantastic http://forums.ubi.com/groupee_common/emoticons/icon_wink.gif

12-23-2011, 05:53 AM
cool i dident know this at all http://forums.ubi.com/groupee_common/emoticons/icon_smile.gif))

12-23-2011, 01:22 PM
wow he must be an awesome cook!