HollywoodLife.com got a chance to catch up with Chef Louis Tikaram, the executive chef at LA’s hotspot, E.P. & L.P., who tells us he’s beyond excited to bring Southeast Asian cuisine to Park City, Utah but he just hopes the grills don’t go out!
One of Sundance’s hottest events is Chefdance and HollywoodLife.com got a chance to talk to Chef Louis Tikaram who will be cooking for over 200 people on Jan. 23! Louis tells us that he’s cooked at a couple of big events before but nothing of this magnitude.
“I’ve cooked for a couple big events but not something I do all the time,” he tells us. “I am really planning the menu out just so I can explain and really show a great example of the food I cook in LA on a large scale format. There will be lots of grilling that’ll be my main thing … red curry, grilled flank steak.” Our mouths are watering as speak! “I’ve had to kind of wrap my head around a few recipes. I am bringing one chef, that’s really all I can take out of the kitchen in LA. It will be challenging … I’m really excited to travel to Utah and cook a cuisine that these guys have probably never cooked before. It’s kind of daunting but exciting.”
We asked him if he’s worried about anything and he said he’s most concerned about getting fresh produce! “I think the number one thing is my produce. The [produce] that I use is quite unique. Turmeric and Thai Basil, it’s not that common and it’s unique to the area so I’ve had to do a lot of research and make sure they have it. So that’s my number one priority … getting my produce I need. That would be a massive disaster that I couldn’t get a specific ingredient.” But one other concern of his is making sure the equipment works! “The steamer or the grills going down … those are the two most important parts of my menu. Being a chef in the kitchen you have to face these scenarios every day. But being a good chef … you have to adapt.”
HollywoodLifers, this is an event you don’t want to miss! Keep checking back for fun pics and updates from Chefdance!