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Luxe Chef, Spencer Hinkle [INTERVIEW]

Luxe Chef, Spencer Hinkle [INTERVIEW]

A good story is like a good meal. It entertains, leaves you satisfied and then when hunger strikes again, it takes you back and leaves you wanting more.  Like me, you find you’re mesmerized by food programming. I’m not what you would call an adventurous eater, however, I do love to watch cooking shows. They’re fascinating and zero calories if you just watch! 

Luxe Beat Magazine is proud to introduce our readers to one of our new contributors, Chef Spencer Hinkle. He’s starring in and co-producing a new series called Luxe Chef, along with along with “Luxe Beat’s Lifestyles Editor & Director of Photography” Dale Sanders. Episode 1 features Saganaki, (fried cheese) and if you’re looking for a “hot” recipe, this is the ticket. Have your fire extinguisher standing by. When you watch this first episode, note that it was filmed twice because the fire got a bit larger than anticipated. You’ll want to follow his instructions carefully! Fried cheese is always worth the effort. Now let’s get on with the interview…and yes, he’s shared his recipe for Pan Roasted Salmon with Mustard and Maple Syrup Sauce below.

Who is this chef?

Spencer Hinkle is a retired educator who can’t stop teaching. Most of his adult life has revolved around sharing knowledge, learning and improving the lives of his students. His own education began at the University of South Florida where he received his Bachelor’s degree. He went on to take courses in secondary education at USF and after moving to Oregon, received a degree in Building Construction Technology.

He ran a successful remodeling company in Portland Oregon that focused on Kitchen design and remodeling, and while running the business he taught kitchen design and a number of construction courses at Portland Community College.

There is a reason why his remodeling company focused on kitchen design; Spencer has always loved cooking and is a consummate entertainer. Friends will tell you that when you come to a dinner party at Spencer’s you are in for an evening of incredible food, and music. Although he has never been a professional chef he is a prolific reader and owns cookbooks that could fill a library. Music has also played an integral part of Spencer’s life. From his days of playing in bands, including Chuck Berry’s Florida tour band, he has continued writing and playing music to this day.

In 1992 Spencer and his business partner sold the remodeling company and he became the regional sales director for Design Craft Door, a cabinet door company in Portland Oregon. In 1994, his dream of teaching full time came true when he was hired by Portland Community College. After fourteen years of running a business and teaching part time, he was now a full time instructor focused on teaching and learning. After his first year he was tenured and became the Department Chair. He grew the program to include a new Construction Management degree and a Design Build Remodeling degree. Spencer solidified his life long love of cooking and kitchen design by becoming associated with the National Kitchen and Bath Association. After passing their grueling equivalent of the Bar exam, Spencer became a Certified Kitchen Designer, and soon thereafter, redesigned his Design Build Remodeling curriculum, making it the first construction program to become an endorsed NKBA program.

During his 18 years of teaching and learning at PCC, he racked up an incredible number of teaching awards.

Spencer retired from teaching in 2013, and he and his wife Susan moved to St. Pete Beach, Florida. He designed and built a new kitchen and remodeled their new beach condo where he is focusing his attention on his two passions, cooking and music.

Spencer is a skilled home chef and entertainer who loves to cook and offer his guests a unique dinner party experience; everything from barbecuing on the beach to teaching guests how to roll sushi. He is a teacher at heart. In 2015 he posted his first YouTube video to show his Brother-in-law how to use a new wok and bamboo steamer. Spencer’s only expectation was that he would start steaming food, but to date the video has been viewed over fifteen thousand times.

He will tell you “the cook is at the center of all things social, and the way you get around the impossibility of cooking for everyone all the time, is to share your knowledge and inspire. Equally important, the kitchen is the heart of the home, and if well designed it will facilitate productive workflow and create an inviting atmosphere for guests to observe and participate”. Those principles guide Spencer and his viewers through each episode of his new cooking videos on Luxe Chef, while his skills as an educator, musician and video producer make the journey fun and informative.

Interview with Chef Spencer Hinkle:

When did you start showing an interest in cooking and how did you get started?

From a young age I have always been interested in cooking. My mother taught me how to crack an egg and cook eggs over easy. I learned how to make an incredible cheeseburger from my grandmother when I was a teen. And in college I was always the cook at weekend parties.

What is your favorite station in the kitchen?

The prep table. In my home kitchen the prep table is where the action is. It’s where ingredients are evaluated and approved for preparation. It’s where knife skills are required for chopping, mincing, chiffonading, and peeling. I love preparing and assembling ingredients for salads, preparing herbs, and zesting. It all happens here in my kitchen.

Favorite comfort food.

Fried Chicken with potato salad and baked beans.

Favorite dessert.

Crème Brulee.

Favorite type of food to prepare.

Fresh seafood and Asian fare.

How do you view food presentation?

There are three pillars to a great meal – fresh ingredients, proper cooking technique and presentation.

What is your favorite cooking utensil?

My shrimp deveiner knife. Answering what’s my favorite kitchen tool is tough but I chose my shrimp knife because of its Unique design and function. Blade on the top edge and serrations on the bottom edge, and shaped perfectly. No other tool can cut and devein a shrimp all in one motion.

If you could provide one or two tips for prospective chefs, what would it be?

Pay as much attention to your own physical and mental health as you do to your career as a chef because it is a demanding career both physically and mentally.

What is your favorite part about being a chef?

There is not one thing, but shopping for fresh ingredients is high on the list as well as getting positive feedback from diners.

When you go out, where do you go to eat?

I love to frequent locally owned ethnic restaurants. Some of my favorites are Cuban, Vietnamese and fresh fish restaurants on the beach.

Do you focus on using local products?

Absolutely yes!

How do you work with local farmers and distributors, if you do?

I shop for produce from our farmers markets, and because I live on the Gulf Coast of Florida I get freshly caught fish and seafood from a neighborhood fishmonger.

Anything else you would like to share about being a chef?

A successful career takes dedication and the love of food and people. Curiosity is a key ingredient that has helped me broaden my perspective and sharpen my approach to cooking.

Pan Roasted Salmon with Mustard and Maple Syrup Sauce

Ingredients:

4 (6- to 7-oz) pieces center-cut salmon fillets

1 Tbsp. Avocado oil, or Olive oil

3 Tbsp. water or stock

2 Tbsp. Dijon mustard

2 Tbsp. pure maple syrup

2 garlic cloves, finely chopped

2 Tsp. mustard seeds

1/4 cup chopped scallion greens

1 Tbsp. unsalted butter

Directions:

Preheat the oven to 350˚.

Pat salmon fillets dry and season with salt and pepper. Heat oil in a 12-inch skillet over moderately high heat until hot but not smoking. Place Salmon filet(s) flesh side down in skillet and cook until the flesh releases, about 4 minutes. 

  1. Turn the fillet over with the skin side down and place into a 350˚ oven for 3 to 5 minutes.
  2. While you wait, mix together the remaining ingredients except for butter. Use an oven mitt to remove the skillet from the oven. Turn the mitt around to cover the hot handle.
  3. Remove the salmon to a plate and cover with foil. Return the skillet to a medium low burner on your cooktop, pour in mixture and stir in butter until it is incorporated. Serve with sauce poured over fillets, reserving enough to add as the salmon is eaten.

Chefs Tips

  1. One of the biggest mistakes rookie cooks make is trying to turn the salmon fillets, or any meat for that matter, before it caramelizes. The flesh needs to form a crust, and when it does you will be able to easily turn it without leaving uncooked flesh in the pan.
  2. Cooking time depends on your oven and whether you like your salmon medium rare or medium well done.
  1. If you don’t cover the handle with an oven mitt I can almost guarantee you that you will inadvertently grab the hot handle and burn your hand. Hum…wonder how I know this?

introducing luxe chef episode 1 saganaki

About The Author

Sherrie Wilkolaski

Sherrie Wilkolaski is the Editor-in-Chief of Luxe Beat Magazine and CEO of Luxe Beat Media. She's a luxury lifestyle journalist, bestselling author, speaker, radio talk show host, content strategist and Publishing Architect™. France is her favorite country to visit, her most memorable travel experience was walking the Great Wall of China and she is looking forward to making her inaugural visit to Ireland soon! Her column Cookies & Cocktails is Luxe Beat's most popular. She’s a former International Food Wine and Travel Writers Association board member and treasurer. Her most recent book, Publishing Architect’s Blueprint: Self-Publishing Fundamentals is a 2017 Indie Book Awards Finalist. She's currently studying for her first Sommelier exam. She is a member of the Society of Professional Journalists.

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