If you’ve eaten at Talk of the Town’s Lake Mary FishBones, it should come as no surprise to you that its award-winning menu won Best Restaurant and Best Seafood in the 2011 Dining Awards by Orlando Magazine. Not only is it a local favorite, it’s listed as one of America’s Top Ten Restaurants, according to its web site. So, if you haven’t eaten there yet, then it’s time head over to FishBones.

What makes FishBones so special?

Executive Chef A. J. Beaulieu and General Manager Mary Varouh, as well as its talented staff, team up to create a refreshing, lively Key West-style dining experience. Chef A. J.’s motto? “Strive for Perfection, You’ll Achieve Excellence,” a quote from his mentor, Robert Pacheco.

That award-winning attitude and its menu should be worthy in itself. Be prepared to make FishBones restaurant more than a “Been there, done that,” experience.

FishBones offers a bounty of specially selected fresh seafood, gracious service and live music in a swanky yet casual atmosphere. Did I mention incredibly fresh seafood? Of course I did, but if for some reason, gasp, fish isn’t your thing, (I know there are a few of you out there), then be prepared to have sizzling, butter drenched Prime & Choice Colorado beef, aged, cut daily and seared to perfection.

That’s my take on it, but I wanted to know more about the Executive Chef of this classy, incredibly busy restaurant in the oversaturated restaurant/tourist food scene in Orlando, so I called him for this interview last November.

I sat with Chef A.J. to discover what makes this young, talented Chef tick. I lured a fresh salmon recipe out of him and few culinary tips. I also found out how his culinary skills help reel in the satisfied customer base at Lake Mary FishBones.

Where did you get your start?

Both of my Grandma’s let me make pizza, cakes and other weird foods, like cow tongue. When I was twelve, I knew I wanted food to be my life. I attended Johnson & Wales and then went to Belongo Bay in St. Thomas for my Fellowship. I’ve been at FishBones for about four years. I started out as a Sous Chef and have been the Executive Chef for about a year now.

What’s your biggest challenge? And how do you manage it?

I strive to maintain waste, like what to do with a steak that’s not prepared properly.

How do you manage that?

I try to keep my eyes on the grill, but I also need to learn to be more hands off, another challenge.

You spend a large amount of time at the restaurant, what do you do with your time off?

I write hip-hop music in my studio at home.

What do you rap about?

I write about past experiences, like heartbreak, but I write in metaphors. And I spend a t lot of time at the gym.

Ladies, are you reading this? Helloooooo

What’s your favorite movie?

The Count of Monte Cristo and Man on Fire.

Why those two?

I like thrillers and revenge.

What’s your pet peeve in the kitchen?

People who don’t want to try new foods.

What is trending in your opinion?

Organic, healthy foods. I’d like to see more Chef-driven events in Orlando.

What’s your food weakness?

Anything sweet: Crème Brule, Tiramisu.

Will you share a kitchen tip with me?

Sure. You should completely understand a recipe before you try to cook it. Read it all the way through and have all ingredients ready.

Ahhh, the infamous Mise en Place.

Yes.

OK, I have to ask, what’s your favorite seafood?

Raw clams with lemon juice, horseradish and worcestershire. Anything shellfish.

What are your favorite kitchen tools?

My 10” Chef knife and a rubber spatula.

Dream vacation?

Rome, for its wine and cheese culture.

I’m really curious…What’s in your future?

Menu-writing.

Ahhh, a man writer after my heart. Thanks Chef A. J.

Chef A. J. developed a Cedar Plank salmon recipe with gnocchi and fava beans for this interview.

FishBones

Fresh Fish. Aged Steaks. Prime Rib.

www.TalkoftheTownRestaurants.com/fishbones_lakemary.html

Images courtesy of Talk of The Town and FishBones

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