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Charles Ramseyer Executive Chef Charles Ramseyer's faced an unexpected challenge as
he developed recipes for his restaurant's elegant new co "Charles has never cooked with ordinary measuring cups or spoons ever before," said Mo Shaw, Ray's general manager. Like many professional chefs, she said, Charles measures ingredients in large volume and by weight, and cooks by sight and taste. "He literally had to start from scratch, cooking and measuring, then cooking again. He carried those spoons and cups with him everywhere!" Not only did he translate the recipes' measurements into reader-friendly cups, teaspoons and tablespoons, but he also reduced the mega proportions necessary to feed the 300-plus diners who pass through the restaurant nightly, into smaller portions that would feed a modest two to six. Charles' passion for food and his meticulous drive "to make it right," helped lead the creation of a richly illustrated book that will allow home cooks to "bring the flavors of the restaurant into their kitchens." "We really tried to make the recipes user-friendly," says Charles, who has served as Ray's executive chef for the past 10 years. "From servers to sous chefs - our staff took them home to test in their own kitchens." The book's 125 recipes reflect the philosophy that has buoyed Ray's popularity for 30 years - fresh Pacific Northwest seafood, simply and deliciously prepared. It also highlights Charles' background as a native of Switzerland, who discovered his love of the kitchen as a teenager and soon afterward became an apprentice at the exclusive Hotel Vorderen Sternen in Zurich. Fluent in German and English, Charles had traveled the world by the time he was 20, exploring the various cultural meanings of spices and flavors. In 1980, Charles immigrated to Vancouver B.C., first working for Hilton Hotels and then moving to the Four Seasons. Charles became known for combining experimental flavor with his classic culinary expertise, as Executive Chef at Seattle's four-star Alexis Hotel. In 1993, Ray's Boathouse lured him to its breathtaking Puget Sound restaurant where he continues to cultivate his passion for deliciously simple and unusual pairings of the natural flavors and local ingredients of the Pacific Northwest. In 1997, Charles was invited to prepare a succulent Dungeness Crab Feast as part of the prestigious James Beard Foundation's Special Event Series. Since then, Charles has been invited to guest chef for numerous hotels and events, including the Hilton Beijing and the 2003 international Taste Washington tour to Tokyo, sponsored by the Washington Wine Commission. He appeared at the James Beard House again in 2002, and was a guest instructor at the prestigious French Culinary Institute in New York City. He made a second trip to New York last spring to help accept the James Beard Foundation 2002 Bertolli Olive Oil America's Classic Award presented to longstanding, locally owned and operated regional restaurants that are beloved by their communities. Much of last year was also devoted to the Ray's Boathouse cookbook, to be released in mid-April. The cookbook coincides with Ray's 30th anniversary and will be available at Ray's Boathouse and numerous locations nationwide. An avid cookbook collector and international traveler, Charles is perennially on the hunt for fresh ideas. The inspiration for his Black Pepper Dungeness Crab, came from a trip to Singapore. Charles gives generously of his time for the community. He is a prominent participant in Seattle's annual Taste of the Nation event, Children's Hospital's Auction of Northwest Wines, and the March of Dimes Star Chefs Gala as well as numerous auctions and fundraisers for AIDS research, children, seniors, the homeless and the hungry. Click here for Chef Ramseyer's Grilled Alaska Halibut With Rhubarb Compote and Balsamic Marinated Strawberries Recipe |
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okbook,
Ray's Boathouse: Seafood Secrets of the Pacific Northwest - using measuring
cups and spoons.
