Alex Hampo

Ex­ec­u­tive Chef Oak­lawn Rac­ing and Gam­ing

The Sentinel-Record - HER - Hot Springs - - Culture -

What in­spired you to be­come a chef? My grand­mother owned a restau­rant in Chicago, and I used to help her by wash­ing dishes and bus­ing ta­bles. My mother is also an awe­some cook and I learned a lot about Hun­gar­ian food from her.

Best thing you’ve ever eaten: Beef Welling­ton with duck liver pate and Perig­or­dine sauce (black truf­fle demiglace). Best cook­ing ad­vice you’ve ever re­ceived: Sea­son ag­gres­sively and cook to make yourself happy with the food. If you’re happy, your cus­tomers will be also.

Fa­vorite in­gre­di­ent:

Mush­rooms, es­pe­cially morels

Fa­vorite restau­rant:

La Man­sion Trois­gros in Roane, France Some­thing few people know about you: I still speak flu­ent Hun­gar­ian and read any­thing I can get my hands on.

Fa­vorite thing about Hot Springs: Hot Springs has the best weather of any place I have ever been in the world.


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