PAGU interview.docx - PAGU interview Who are you(individually Philosophy of the restaurant Tracy Chang I am PAGU I Japanese for pug the crazt pug lady

PAGU interview.docx - PAGU interview Who are...

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PAGU interview -Who are you (individually)? Philosophy of the restaurant? Tracy Chang, I am PAGU I Japanese for pug, the crazt pug lady, finds them to be very curious, very friendly, great with kids, she likes ot bring htat personality with every aspect she does. Cooking has always been something I like do with my family friends and my profession and my everyday. I don’t always consider myself like other chefs; I grew up in Lexington; my grandma had a restaurant in the late 80’s. childhood dream was to take over that restaurant. Had all these memories and nostalgia in the restaurant. I wanted to always live that because it seemed like a lot of fun. Scooping greentea ice cream, learning how ot work a cashier machine. That idea always resonated with me, premed in college, finance, I always at the end of the day it always comes back to the table or the kitchen sink or where we are gathering to enjoy something. It wasn’t studying for exams, the most meaningful. Why only do that 1 hour of the day when you can spend more htan that to create something else. After college in my senior I did a couple of things that I thought were a real expression of what I enjoy. I always over loaded on courses, so I took a French class, French cuisine and patisserie is the bedrock of any kind of cooking which would be good to understand. I also found a way to work at O ya. In 2009, it was kind of intentional, reminded me a lot of my grandmothers restaurant and what I enjoyed in dining. The economy is kind of bad for finance, should do something that I enjoy. So when I graduate I’m not worried about what I am going to do. Because maybe I’ll leave this area. Hey let me put together a portfolio. Do they care about my internships that I’ve done or excel? Nope. I brought a matcha tiramisu, 243 page portfolio and interview for host. Wanted to show that I am more passionate food than I am about managing schedules. That got me a stache, 8 hour stints, working for free and enjoying it. Not a brunoise, enjoyed being tired, disagreement with owner, 60 hours unpaid per week for a month. Loved it didn’t worry, kept doing what I really enjoyed, speaking japnaes with the sushi chefs, coming in early to break down fish. And then one day someone said we are going to start paying you. Thatwas my first restaurant experience, paid and unpaid. From there decided to make different carreer moves to move to paris to study pastry and then on a cooking scholarship to san Sebastian. Anyone htat wants to be a michilan star chef. Pagu is an extension of my living room, I don’t see it as a concept, boxes I have to check. Asian Spanish fusion is box to check, for me its about creating food that’s nourishing, an environment that’s nice to work in, a family that’s nice to work together. That’s why we have such a great group of people. Such a regular crowd of people that come 3 times a week, two times in one day. That’s what I envisioned. There are other components, events that we are starting to do now. PAGU is a gathering space, for the everyday, the celebrations, someone elses soap box. A bunch of different things.
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-What dishes are you using it in now? Lobster roll – a squid ink brioche, and we use it to rise the buns. We use it for our sake kasu brioche rolls (used for large parties). It lends a different type of sweetness to it that is a rice sweetness, in terms of yeast, when you taste bread that ‘s bake dwith yeast, sour dough, we’ve done side by side comparisons and we’ve preferred the sake kasu. Sour dough has a savory umami, the rice sweetness reminds me of Japanese bsckeries where you get anpan, which is very distinct from going to san fran bakery and getting sourdough, use lard, vs butter, vs oil. Certainily it does affect the falvor and we are talking about umami in different ways. It’s a subtle savory sweet umami, rather than a mushroom cheesy, umami. Less frequent: We’ve used it in specials before Hamachi kama (created a marinade for sake kasu). WE’ve also done pickle specials with it. Light pickles are not as salty from salt, more mild, has that umami, sweetness from rice, has a sourness and from sake kasu. Salty, briny. You could eat a 100 of them instead of 3. Can be a quick pickly to 30 – 60 minutes. Rich did an overnight, 24 hour and found those ot be quite strong.
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