5 Questions for Josh Graves
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Josh Graves is pastry chef at Ray’s & Stark Bar at LACMA. He’s a Southern California native who received his formal culinary training at Le Cordon Bleu College of Culinary Arts in Pasadena. He has worked in a number of Los Angeles bakeries and restaurants including Boule, Mani’s and Casa.
What’s coming up next on your menu? I’ve been playing around with a yeasted ice cream. I’m not sure exactly where it’s going to go, but I’m excited about it.
Latest ingredient obsession? Bergamot. It’s a subspecies of bitter orange and the flavoring in Earl Grey tea. The aroma is intoxicating, I love using this in a tart frozen yogurt.
What restaurant do you find yourself going to again and again? I frequent this little hut in Burbank called Yaki’s. They do teriyaki bowls, burgers and my favorite, the Bulldog. The Bulldog is a hot dog wrapped in cheese and wonton skin then deep fried. They serve it with froggy sauce, which is teriyaki sauce mixed with some other dressing I can’t put my finger on. I usually get a chicken teriyaki bowl with a Bulldog.
The one piece of kitchen equipment you can’t live without, other than your knives? Bowl scraper. I wish I had a hand that was shaped like a bowl scraper.
What chef has most influenced you? Kris Morningstar has helped me grow immensely. He has taught me how to make things taste good and given me endless inspiration for flavor combinations. I am very fortunate to have met Kris and to still be working with him.
5905 Wilshire Blvd., Los Angeles, (323) 857-6180, www.raysandstarkbar.com
Photo Credit: Lauren Noble