Chef Julie Eslinger

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Episode Transcript

Doug (00:13):
Hello everybody.
Welcome to another amazingepisode of Late Night with
Chefs.
I want to thank you guys so muchfor listening to us on yet
another amazing story fromanother amazing chef that we
have the privilege to interview.
With pleasure, I have the chanceto interview Chef Julie Eslinger
out of Colorado.
She has done quite a number ofamazing things, but most

(00:35):
recently is the chef captain ofthe USA Pastry.
And we are going to get into alittle bit about that.
But First Chef, how are youdoing today?
I'm great, thank

Julie (00:46):
you.
Thank

Doug (00:46):
you for having me.
Yes.
Thank you for coming on.
thank you for spending your timewith us.
I know, in this industry we allvery busy, so we do appreciate
the time that our guest chefs dospend with us on this show.
You know, being in Coloradoright now, it's kind of like a
change of season, you know, herein New York we're kind of

(01:07):
seeing, you know, new vegetablescome into play.
The weather's getting a littlebit colder.
Is it kind of similar there?

Julie (01:13):
Oh yeah.
This is my favorite time of yearand the leaves are starting to
chill.
It's like, I don't really wannadive right into the pumpkin, but
like, just little bit ofpumpkin, just hints, you know,

Doug (01:24):
that's, Yes, I'm ready for it.
Yes, exactly.
It's like, you know, we do likede cota squash, butternut
squash, and then all of asudden, you know, get into that
pumpkin air.
Yeah, it's definitely, you know,it's one of those bittersweet
things.
You, you love to hate it.
Yep, yep.
Gotta have it then.
You do.
You do.
So chef, tell us a little bitabout your background.

(01:45):
What got you started in culinaryarts?

Julie (01:48):
So when.
Moved to Col, I moved toColorado 2003 and I had been
working a lot of differentretail jobs random stuff, you
know, different industries, andit just wasn't very fulfilling.
And I was kind of at acrossroads of my life to where I
was like, like I was 25 and Iwas kind of like, do I move back
home or do I stay here inColorado and figure it out?

(02:10):
And I.
Chose to stay and figure it out.
So I was really into makingcakes at the time, I was
watching a lot of Food Networkand I felt like, Oh, I can do
that.
Or, you know, that would be afun job.
So I looked into culinary schooland enrolled in the Art
Institute of Colorado, and therest is history really.

Doug (02:33):
I am, my guilty pleasure is the great British baking.
Have

Julie (02:38):
you, I actually have not seen that show yet.

Doug (02:42):
No.
Well, I mean it, you know, ittakes something very
complicated.
It makes it very lighthearted,but the amounts of tension in
the room, and typically theyfilm this during the summer, so
the heat always seems to be afactor.
Oh, that you think about thescience of baking and all that.
It kind of brings it allcrashing very quickly.
So I saw, you know, we hadexchanged a little bit and I saw

(03:07):
that you had this past with ICEcarving mm-hmm.
and I think it's interestingbecause I mean I, you know, I
don't know how you feel aboutit, but it seems kind of like a
dying breed almost in thisindustry, and you don't hear
about it much anymore.
So I, I'd love to kind of hearabout your experience with ice
carving and like where thatstarted for.

Julie (03:27):
So for me it truly is a hobby.
It's something that I I wantedto learn when I was younger.
My mentor was a pastry chef atthe art institute and he had a,
a side business that was a ICEbusiness with a couple other
partners.
And I would go to his shopsometimes just to say hi, but I
never got into the ice carbingwith.
And sadly he passed away in2014.

(03:49):
He had pancreatic cancer and itcame back and I always felt sad
that I didn't get to learn thatfrom him.
But somebody that he taught isnow teaching me and we kind of
get, get together around theholidays or when there's like a
festival going on and I can justkind of go and help him.
And it's, that's kind of how Ilearned is just through Ian.
He's my, my ice mentor.

(04:10):
You could say.
So it's a good time cause we canboth get together and like honor
our mentor cause he was, youknow, there for both of us in
different ways and yeah, Ilearned a lot working with him.
So that's, it's fun for me.
Yeah,

Doug (04:23):
I had, limited experience in having ice carbing, you know,
as my background.
I had a prep cook once whoactually went to Chicago at Navy
Pier and like did thecompetitions for the ice.
And he talks kind of about thesemassive, I think a lot of people
think that maybe the blocks thatyou use are small, but they're

(04:46):
huge giant squares that are kindof like, I think of it like how
the barters make the cocktailsfor, or ice for old fashions,
uhhuh that, but on a grandiosescale.
Yeah.
And you're using a plethora oftools and knowledge and
different techniques.
And it's a very, very.
Quick art process.
You have to be fast.

(05:07):
You're working with ice.
Yeah.
But a whole lot of skill.
And so I think that's just a, atestament to your, you know, art
input of the culinary arts isdoing this ice carving is kind
of like a, a tribute.
I, I admire that.
Thank you.

Julie (05:22):
Yeah.
It's, I love it.
I love doing it.
So,

Doug (05:27):
So having some strong mentors in your early career
seems to have really shaped.
What advice would you give toyoung Arians who are trying to
find mentors to help shape theirfuture?

Julie (05:40):
I think what's good is to find a chef that ex, you know,
excels in what you're interestedin.
So if you wanna learn chocolateor if you wanna learn how to
make good croissants, or, youknow, there's so many different
specialized areas of the pastryworld, I feel.
If you're really interested insomething, go find a chef that

(06:01):
does it well.
But then also find like aworkplace that is gonna support
you and not just be like, youknow, I'm just gonna go in and
make a hundred songs today.
Like, find a Chef that's reallygonna help push you and be
creative and support you.
If you wanna do, you know,competition and stuff, you,
you're gonna need to, to be in aplace that can support you.

(06:23):
For those kind of things.
So it's hard because you wannafind place that you can get like
one on one with their chef or,or even a sous chef.
You know?
It doesn't have to be like thechef of this place, but, you
know, find somebody that'sreally gonna be able to spend
the time and not just care abouttheir success, but also care
about your success too.
They're hard to find, but theyare out there.

(06:44):
That would be my advice is gofind that person, move there, do
whatever it takes, and go workfor them for a couple of years.
You know, you'll learn a lot.

Doug (06:54):
I, I definitely agree.
And one of the things that Ithink is so important as we
progress in our industry and,you know, I, myself being 26 and
kind of getting into the souschef and the leadership role now
more than ever is being a chefwho wants to turn out more
great.
And I think that that oftensometimes is lost, like you

(07:15):
said, finding someone who wantsto not only care about their own
successes, but also yours.
I think that's great advice foranyone is look for someone who
is also interested in your ownsuccesses and not just, you
know, self-absorbed in thatmanner.

Julie (07:32):
Yeah, because I, I truly feel like if you invest in your
people or you know, I can speakfor my own experiences.
You know, when I worked at theconvention center for years my
chef Carmen, he really investedin us.
And if we needed extra equipmentor we needed to go do something,
or I wanted to take a class, hesupported us to go do that.
And then you come back fromhaving those experience and you

(07:54):
just wanna put it intoproduction, you know?
So I feel like whatever you putin as an employer to your
employer, like employee, you'llget it.
You know, like, because they're,they feel invested in and
they're gonna wanna do good.
You know, so they'll take careof your business as well, you
know?

Doug (08:12):
Definitely.
So speaking of some of thoseearlier experiences I see that
you have a very high level ofexpertise and, you know, wanting
to make sure that the qualitythat you're producing, whether
it's for a hundred people or fora thousand people, is something
that you are proud.

(08:33):
do you find that you have aspecific skill set when you are
doing, you know, high volume butalso high level pastries or
chocolate work or, you know,even savory work, whatever it
might be.
How do you kind of keep thatquality but also be able to hit
the volume that.

Julie (08:50):
For me, I'm, because I worked there for so long, it was
like a, I'm kind of logisticallyminded, so I try to think of
like what is capable and whatthe skill level of the team is.
And I don't try to, It's good topush, but I don't try to Push so
hard that we're gonna fail andlet's be like this, almost like

(09:10):
could have been cool thing.
Like I, I try to stay within theskill level of the team, but
then also you have SOPs for areason.
You know, so you, you wanna makesure that you're checking on
things every step of the way andmaking sure that like, you know,
you're, your moose isn't lumpyor whatever, you know, cuz so
many things can go wrong whenyou're working to make that,
that kind of production.

(09:31):
Yeah, you just gotta check itevery step of the way and, and
be smart about it from start tofinish.
You can't just, you know, givesome task to somebody that
doesn't have the skill to, tosee it through.
You know, you really gotta be onit and watch.
And that way you know you'regonna end up with a good
product, whether it's small orlarge, you know, you just gotta,
you gotta be on it.

Doug (09:53):
I love the comparison of you.
the only way you would know whatyour team's strength or
weaknesses is, is putting thattime and putting that energy
into learning them.
Mm-hmm.
Which kind of ties back towanting to see them grow and,
you know, as a chef we hit it ona little bit earlier, but like
you get that back tenfold whenyou put that energy.

(10:13):
When you put that time into yourteam, you really can see where
they're at and then see whatthey're able to.
I think that as a chef that'sreally smart, and especially
when you are, you know, highstakes for a thousand people you
don't want ruin, you know,thousands of people's days.
Ruin Not a good day.

(10:35):
No, not a good day.

Julie (10:37):
Go tell your chef like so this isn't quite right.
Start over.
Yes.
Make it nice to hire

Doug (10:46):
twice There you go.
So we are going to get into alittle bit of the k I'm gonna
butcher this, but cook Deon dehistory when we come back from
our commercial break.
But I want to thank you so much,Chef for just spending some time
and talking about your earlybeginnings Hello, late night

(11:33):
with chef listeners.
Thank you so much for returningto our podcast with Chef Julie
Eslinger out of Colorado.
She is, Team captain of thepastry team for usa.
We had the pleasure of listeningto her early beginnings and
career as a chef that has ledher to her successes.
Now.
Chef, how are you doing?

(11:55):
I'm good, thank you.
Yes.
Thank you for spending time withus.
As we hop back into our episodehere I would love to hear about
the interview process for thecoup on the lap history with
team.
Is there a specific, you know,interview guideline that you
guys go through?

Julie (12:15):
If you're interested in trying out for the team,
basically what you do is yousubmit a portfolio of your work
with your resume to the team,and you.
everything gets kind of lookedover and then they invite you to
try out so they can get a bunchof different candidates and then
they select the ones that theywant to to come and have, try

Doug (12:37):
out for the team.
Hmm.
And is there a specific seasonor like time of the month that
people would send theseportfolios?

Julie (12:45):
So generally it's in the fall for, you know, the previous
two years.
Every two years we compete.
So after we compete in 2023,it'll probably be that fall that
they'll be looking forcandidates for the next team.

Doug (12:59):
Hmm.
And would you suggest a, youknow, if someone has a very
strong background in cakes orspecifically in pastries
chocolates, are you guys lookingfor.
Specialized people to kind ofput a team together or are you
looking for those like, wellrounded individuals?

Julie (13:18):
So the, the team is consists of chocolate tier, a
sugar artist and an ice carver.
So those are kind of the threespecialties that you need to
have at least one of thosespecialized in, you know, like
you've gotta either be a greatsugar artist or, or a great
chocolate tier or both.
You.
Our team is really lucky rightnow cause we have a lot of
people that do both things, sothat's kind of worked out for

(13:42):
us.
But yeah, I mean the more skillyou have, obviously the better,
you know, cuz a lot of things dotranslate, but specifically
those are the areas that youreally wanna

Doug (13:51):
be strong in.
Hmm.
Your responsibility as teamcaptain.
Take us a little bit into howyou kind of got into that role.
You know, did you always want tobe team captain?
Did it kind of know?
How did, how did that happen?

Julie (14:08):
So it was kind of a surprise to me, to be honest.
I did not expect that because ofthe, the people on the team are
true professionals and they'revery good at what they do, and I
would've followed any of them.
But no, it, they chose me.
I'm very honored to be theteam's captain.
You know?
It's a great responsibility, youknow?

Doug (14:28):
It is, it is.
And I think that so far whatI've seen, you guys have done an
amazing job.
You guys definitely put forthsome amazing dishes down in
Chile.
Being such a fierce and frequentcompeti.
Do you have any like ritualsbefore competition?

Julie (14:47):
For me it's music.
I always like plug in like rightbefore I go, whether it's like,
you know, I try to give myselfjust that time to like think and
focus.
So for me, I'm always listeningto music, like on the way to the
venue or like while we'restanding around waiting to get
into the booth, I try to havelike my headphones in so I can

(15:07):
just tune out everything elsethat's going on like the.
And what people are saying andyou're looking around at the
other teams and like, you know,it gets to you, you know, so you
really just gotta like focus.
Yeah.
So, yeah, it's music for me for

Doug (15:22):
sure in a much less high stake situation.
That's how I feel of taking thesubway every single day.
voice cancellation.
Yeah.
Tune out everybody.
Is there a specific genre orartist that kind of like puts
you in that?

Julie (15:39):
Yeah, it's funny.
System of A Down, there's thatone.
I always listen to them.
And then Ozzie Osborne for thiswhole Kupman experience.
So every time I think of theKupman, it's like, it's always
Ozzie.
Ozzie is good.
Like Ozzie Osborne, it'll bethere forever.
Like, I'll never forget it.

Doug (15:56):
there you go.
I love that.
That's like, you
know,

Julie (15:59):
I don't listen to that kind of music like every day or
like during the, you know, likein my everyday production.
I don't know.
It just does it, it just worksfor me

Doug (16:08):
to like go and listen to that stuff.
So is there anything that youwould give people who are like
entering competitions?
I mean, we touched on like musicas far as like putting you in
that mindset.
But how meticulously planned outare your days when you're doing
these competitions?
You know, do you have everyminute of the day is so you can

(16:31):
keep yourself on track?
How does that.

Julie (16:33):
Are you referring to like a practice day for me or,

Doug (16:35):
Just specifically during the kon?
Yeah.
Yeah, like on competition day.

Julie (16:41):
So when you walk into the booth, you need to know like
what you're doing.
You, you cannot second guessyourself.
It shouldn't be like, you shouldknow where you're at, whether
you're ahead or.
because you've practiced it somany times, it should be second
nature.
You know, when you walk in andyou, you just have to focus on
what you're doing.
So if you take your focus offsomething for a second or you

(17:03):
put something where you don'tnormally put something, it's
very easy to forget about it.
Or the next thing you know, it'slike now you have to start that
project over.
Cause the timing is all wrongand it, it, a lot of things can
go wrong.
If your head's not in the rightplace, you've gotta be.

Doug (17:20):
Yeah.
So now Team usa, we have hadsome success in Chile.
We are going to Leon.
Are there any changes to thegame plan for Leon moving
forward?

Julie (17:31):
Yes and no.
Like, we know what we have todo.
We have a mountain to climb, butall the teams are in the same
place, you know, so we justgotta work hard.
And really work on thetechnique, work on our timing.
This competition is a lot longerthan the competition in Chile,
so we have way more time now, sowe really have to fill that time
with things that are technicaland beautiful and execute it

(17:52):
really well.

Doug (17:54):
Hmm.
I love that.
And remain that focus.
And make sure to listen to Ozziebefore.
Yes.

Julie (18:03):
Crazy train.

Doug (18:04):
Here we go.
I think that something I sawwhen I was doing my digging for
this.
Is one of the things that youfocus on?
I think for these competitionsspecifically, but also just in
your normal, you know, everydaylife of serving guests is
thinking about how the guest isgoing to feel when they eat

(18:26):
something, you know whether thatbe through the textures, the
colors, the flavors, but keepingtheir experience in mind.
I just wanted to point out thatlike, I think.
You doing that and keeping thatin mind through your
competitions as well is veryevident.
And it's not just a show pieceor it can't just look good, you

(18:46):
know, it's all the criteria isall at once right here, right
now.
As a chef, do you find thatdifficult sometimes to keep that
balance between all thesecriteria?
You're like, you know, doingthis juggling act in the middle,
the very, you know, strenuoussituation where there's a lot
of.

Julie (19:02):
Yeah.
Because you, you obviously wannaexecute something that's
beautiful, but if it doesn'ttaste good, it all, the beauty
points are not gonna get youanywhere.
You know, it has to taste goodfirst, and then you have to make
it look nice.
Second.
So you spend a lot of time onthe taste and you try out all
the different combinations thatyou think are gonna work.
Sometimes what you think isgonna be great.

(19:24):
You try it put together and it'sjust not there, So you gotta
rework the whole thing, youknow?
But taste is the most importantfor sure.
And you know, you try to hit,you know, some nostalgic levels
with people if you can, but youknow, sometimes something new is
great as well,

Doug (19:40):
you know.
Hmm.
I love that.
Well before we wrap up ourinterview, chef, I would love if
you could share with thelisteners, you know, if they're
interested in the coup demand orfollowing your story you know,
where the team is going inJanuary, where can they kind of
stay up to date and keep trackof what you have coming.

Julie (20:02):
So you can follow us on our Instagram page, Pace Team
usa.
You can follow each of the teammembers that are usually posting
a lot.
Of stuff as well.
And cm ary dot com is thewebsite for the competition.
And they also have an Instagramas well.

Doug (20:17):
Awesome.
Perfect.
Instagram keeping us connected.
That's true.
for better or worse.
Yep.
Yep.
Well, chef I just wanted to,again, thank you for spending
the time with us this morning.
Getting out of your busyschedule.
I appreciate you stepping awayand kind of being able to share
with our listeners and hopefullyshare with some of your
followers too, who areinterested in your process and

(20:40):
your path and, you know,inspiring some young arians or
some young ice carvers outthere, some chocolate tier or
some sugar workers who maybelook into like, take that next
step.
And, you know, I thinkcompetitions are a great way to
do that.
I think naturally as chefs we'reall very competitive.
So being able to do that on agrand scale, under the bright
lights with all the pressuredefinitely has an appeal to it.

(21:02):
Yeah,

Julie (21:02):
it's good.
It's good time.

Doug (21:04):
All right.
Thank you so much, Chef.
Thank you everybody for tuninginto another episode of Late
Night With Chefs.
Please follow us on Instagramlate night with chefs, and stay
up to date on all of ourpodcasts through Spotify or
Apple Podcast and we will seeyou all when we see you.
Please stay safe and thank youall so much.