We're excited to announce our ACF Chef's Table October Member Spotlight, Chef Alexander Sapp, CEC, CEPC, CCA! He's one of many active contributors to our community, both in-person and virtual. Let's get to know a bit about him and his culinary journey. He'd be happy to hear from you in a comment below.
October Member Spotlight: Chef @Alexander Sapp
What is your current position?
I’m currently executive chef at St. Johns Golf and Country Club in St. Johns Florida.
What is your specialty in culinary arts/what is your focus?
My specialty currently is pastry, but I also regularly work a station(s) on the line during lunch and dinner services. My focus is to be patient and flexible with my new staff, to teach, to learn and lead by example as best I can.
What highlights have you encountered in your career journey?
Some highlights include working under Chef Albert Ughetto at a la province in Tallahassee Florida (2000), being executive chef at the Chattahoochee River Club for more than a decade and achieving three ACF certifications.
What is one piece of advice you would give to others who are just starting out in the culinary industry?
Obsessed with perfection yet not perfect.
This is a hard industry, it's hard on your hands, your back, and some days, your mental well-being. Although we love what we do, what we do does not always love us back. So, take care of yourself.
Why did you want to become a Chef?
The thought of sitting at a desk in an office somewhere felt like it would be soul crushing. Even years later, when I talk to people about what it is that I do, they get sort of excited. I doubt that would happen if I sold car insurance. Plus, the free cookies.
What is the most exciting or rewarding aspect of your work?It’s the never-ending discovery, bordering somedays on full-blown obsession. Last month it was macarons, then sour dough bread or mole sauce. Who knows what rabbit hole I’ll jump down next…probably actual rabbit.What have you gained by being an ACF member?Being a “good” chef can be a hard goal to maintain with the seemingly endless parade of dinner services, weddings and Sunday brunches. Years can melt away and unfortunately, stagnation sets in-- that was me. I had forgotten the journey, and the certification process helped drag me out of that spiral. I’ve heard chefs wax poetic (both positive and negative) about the value of ACF memberships, as well as the place the federation has in the hospitality industry today. Like many things, you get out of it what you’re willing to put into it. For me, the reason is simple: it makes me a better chef.What did you learn from your first culinary catastrophe?Many things over the years; but ultimately, fire doesn’t care what it burns, and knives don’t care what they cut.What is your signature dish?I don’t really have a signature dish. I’m at the delightful mercy of the seasons and their ingredients.What’s the strangest or most interesting meal you have ever prepared?My last wine (whisky) tasting. Here’s the menu:
Whistle Pig Whisky Tasting
Whistle Pig Old Fashioned
Thyme and Rosemary Flatbread with Ricotta, Sun-Dried Tomatoes Pancetta Ham
*We’ll be serving this family style large square platter with cut flatbread (like a rectangle pizza) for guest to grab as they like, this also doubles as a table bread of sorts
Farm Stock Rye
Duck Leg Confit with Spiced Sweet Potato Strudel,
Sage Mousse and Aged Balsamic Vinegar
Ten Year Aged
Smoked Rabbit Galantine with Watercress and Fennel Salad,
Horseradish Panna Cotta and Cranberry Gastrique
Twelve Year Aged
Maple Glazed Pork Tenderloin with Five Spice Beet Puree,
Fried Parsnips, and Tarragon Gremolata
Fifteen Year Aged
Flourless Chocolate Cake with Brown Sugar Roasted Peaches
and Allspice Tobacco Ice Cream