Greer's OC

Prominent chef Pascal Olhats talked to us about what it feels like to be the subject of a biopic debuting at the Newport Beach Film Festival. “La Tradition," chronicles Chef Olhats’ influence on the fine dining scene in Orange County---he'll walk the red carpet on Saturday, April 23 at 11:15 a.m. at Island Cinema.

The documentary is a touching, informative and humorous look at Olhats’ rise to culinary fame through the food he crafted, the people he worked with, and the challenges he faced. The film is named after La Tradition, Olhats’ first fine dining restaurant in Newport Beach that closed in 2012, one of the highlights of his nearly 30-year career.

Throughout the film, French-born Pascal and his colleagues candidly discuss their passions, perfectionism, career decisions and the challenges all successful restaurateurs go through.

The film was created and produced by the team behind the foodie site GrubTribe.com. They produce chef, restaurant and culinary demo videos, yet this is their inaugural documentary film.

“La Tradition” will debut during the Newport Beach Film Festival on Saturday, April 23, 2016 at 11:15 a.m. at Island Cinema, 401 Newport Center Drive, Newport Beach. Limited seating is available. Tickets can be purchased online at newportbeachfilmfest.com.

Online ticket sales are not available within two hours of show time and must be purchased at the Island Cinema box office.  

Q&A with Chef Pascal Olhats

1. How does it feel to be the subject of a film at the Newport Beach Film Festival?
It is a great feeling of accomplishment and it’s so rewarding. GrubTribe produced a great documentary that represents an exciting time period of the OC culinary scene. It also shows that that there is a great camaraderie between chefs in OC who work very hard with friendly competition. It’s also a tribute to them.    

2. How has the culinary scene changed in Orange County since you first starting working here?
The culinary scene in OC has changed from a non-gourmet region to a foodies land. I remember in the ‘80s when I asked where to eat in OC to locals, and the answer was “don’t come to the OC for a food experience, go to LA.” But, I have to say that 30 years ago there were a couple of restaurants in OC that were serving some great food but they were known and supported by locals. Really the first restaurant that made it outside of the county was Antoine at Le Méridien hotel. Now the there are a lot of choices from trendy casual to fine dining and it is not just OC. There’s even culinary competition within cities. Also the way we run our restaurant has changed a lot, when I first open there was no email, not even Internet or text. We had to spend hours putting together a newsletter and hours at Kinkos to put graphics together and that was avante garde! Now we have to do social media and always be ahead of time, but I guess it keeps me young!

3. What do you see as the next trend in the restaurant industry?
I think it is already starting as we speak. The next trend is about young chefs coming from other states and other countries like Mexico, Peru, Argentina, Korea, and Japan. They are creating new cuisines by mixing their flavorful cultures with local California flair. They are bringing a high level of modern ethnic cuisine---very organic and from more local sources. I actually feel I’m a part of it by being a resident chef at a local farm in Irvine. At Manassero Farms they grow my own produce and I invite young and new in town chefs to come cook and introduce their restaurant to the public. I prefer local, not only for flavor, but for the health benefits. I am a big advocate of the use of spices and herbs, too. As for food trends, I think spices are going to be more and more part of the cuisine; we are not talking about just chilies, but spices from Asia, North Africa, the Middle East, and India.

4. What can you not live without in a kitchen?
A pepper grinder and fish spatula.

5. Pascal’s Epicerie & Bistro in San Juan Capistrano was just awarded the “Best New Restaurant in OC” how did that make you feel?
It is great to receive this award. It shows that there is room for high quality fine dining here and a cozy environment. There are a lot of large, noisy, too corporate restaurants where you feel part of a money machine, so being small and caring and receiving such a big award makes me feel that hard work pays off.  

6. Any words of advice for aspiring chefs?
Work your way through all phases of the industry, learn about front of the house, don’t rush to be chefs until you have learned from other great chefs. Don’t change jobs too fast…listen and share.

7. Who are your culinary idols, and why?
I believe Julia Child is highly responsible for the culinary revolution in the U.S. so she is my domestic idol. She brought the love of cooking to the public not only in a fun way through the media--she was the Food Network of her own--but when she wrote a recipe she did it with perfection. But my French chef idol is Paul Bocuse; he made chefs coming out of kitchens and made them the stars of the show.

8.What are some of your favorite restaurants in Orange County?
I have to say that I don’t go out much mostly because of lack of time, but my favorite are Marché Moderne and Bluefin.

9. What do you think is the most challenging ingredient to work with?
Cooking foie gras. You need to have a great control of heat to sear, and you need to make sure it is cooked, but in a short time so it does not melt and disappear.

10. What do you like to cook at home?
I love cooking on my big green egg in the back yard, but also cooking ethnic food in my tagine.

12. Are there any foods you don’t like?
Not really, maybe tapioca-- not too fond of the texture--but in general I try to stay away of fattening foods and too sweet food.