O.J. Gonzalez

Let me be perfectly honest. Not too long ago, my culinary achievements consisted of perhaps slapping together a sandwich or making a halfway decent omelet.

With time, however, I’ve somehow managed to acquire a few basic skills, and with them, has come a growing admiration for those truly gifted individuals, like Zachary Laszczack, who transform the preparation of food into an art.

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Although he’s only 19, Zach’s reputation as an up-and-coming chef has been steadily increasing in our area. I was eager to meet him. And after giving him a call last week, we had a terrific visit.

I was truly impressed by this modest young man and by how much experience he has already accumulated.

He worked with Wayne Pelletier at Clementine’s for two years. Eron Lege’ and Kevin Leroux were his other mentors there. And for the past eight months, Zach has been sous-chef at both Bella Figura and Restaurant 1100, located at River Ranch.

He quickly pointed out that Jack Ainsworth, owner of both establishments, and chef Jonathan Kastner have also influenced him.

Perhaps more important, however, is the fact that Zachhas an enviable culinary lineage. His father, David, is executive chef at Cypress Bayou casino.

“Every time I have a question about anything, “ Zach confessed, “my dad’s the first one I think of. And what’s more, he’s taught me to never lose my head in the kitchen.”

I’ve always found it awesome to see how certain talents prosper in certain families.

I noticed passion as well as commitment in Zach’s voice while he talked about his career.

“I love cooking because that’s how I express my creativity,” he stressed. “I also feel that a cook does only what he has to do ... and is finished, but a chef goes well beyond what’s expected.”

As a sous-chef, Zach explained that he does everything from food prepping to organizing the menu and even scheduling the kitchen staff.

Long hours are the rule, and accidents are not uncommon.

He told me that he recently burned his hand on some hot butter while they were understaffed on a very busy day.

“I had thought of going home, but they needed me ... so I stayed,” he admitted.

I asked Zach if there were any famous chefs that he admired.

He answered that, in fact, he was currently reading a book by New York celebrity chef, Anthony Bourdain. He also said that he particularly liked the innovative ideas of Spanish chef Ferran Adria’.

Zach confided, “I’ve been studying some of Adria’s methods and use some, like frozen foams, in my work. He brings a new excitement into the way we treat food.”

There’s no denying that Zach’s youth, his fervor and his complete embrace of the culinary arts will usher him toward a bright future.

Before we parted, he laughed and casually mentioned that “... my friends always ask me to cook for them, even on my days off.”

I thought about this for a split second before concluding that Zach’s buddies were paying him ... the very highest compliment.

O.J. GONZALEZ is a native and resident of Jeanerette. He graduated from USL in printmaking and photography and his photographs have appeared in publications in Louisiana, Alaska, Canada, New Zealand and England.