St. Norbert Times

Issue date: 3/8/10 Section: Entertainment

I caught up with Chef Chris Mangless while he was preparing for a charity at his soon-to-open private dining space located in the historic Fort Howard building in downtown Green Bay.

Mangless has had a passion for cooking since an early age. These passions brought him to the culinary school Johnson and Wales, where upon graduating he received a degree in the Culinary Arts. He then worked for James Beard, award-winning chef at one of the top five restaurants in the world: Norman's located in Orlando, Fla. Upon his return to the Midwest, he took on the challenge of opening up his own catering business. The name of his business is "The Traveling Chef," and since its opening, business has grown steadily. The majority of the growth comes from word of mouth throughout the Midwest, allowing him to expand beyond his current location in Green Bay.

What do you want people to get from eating your food?

I want to create emotion. If I can bring somebody to a childhood memory or remind them of a good experience in their life. I want people to not just be satisfied, but for people to experience something exciting when they eat my food.

How do you maintain such a high standard in the kitchen?

It's just my nature. I'm in the business to please people. Every time I cook for somebody the expectations are a little different. Everything in a dinner party is related to the food. We try to go beyond what's expected. That includes making sure the music, silverware and service are perfect.

Where do you find your inspiration as a chef?

Inspiration can be found everywhere. You just have to be open to the idea. The process of creativity requires imagination. Sometimes an ingredient, something I find it at a farmer's market or a sample provided by a purveyor, inspires me. Sometimes I find inspiration in my staff and the people around me. It could be just a great soup that my grandparents made. Food carries me toward the wants of different people.

What is your main focus when catering an event?

My main focus is quality over quantity. To me it's crazy the portion size that typical restaurants around this area serve. People seem to prefer a surf-sized plate full of disgusting food. Everybody deserves to eat good food and that's where I come in.

I've noticed that on this menu that you support a lot of local producers.

Yes, the whole farm to table approach is becoming a new trend in the food industry, but it's something that we have been supporting since the beginning. Why would you want tomatoes that were picked unripened three weeks ago in California when I can serve farm-fresh tomatoes that were picked an hour ago at Ledgeview garden? There are so many great products right here in our backyard. Here at the Traveling Chef, we support over thirty different local farmers and producers.

Can you tell me more about the charity dinner you're working on tonight?

It's important to help out whenever I can and when I can help out a charity while doing what I like to do, which is cooking, I'm all for it.

What's one ingredient you always have on hand?

Salt…olive oil, I guess that's two.

Who's the most famous person you cooked for?

Former President George W. Bush.

What's your favorite food?

Seafood and bacon.

What's the best part of having a catering business?

The instant gratification of seeing a smile on a guest's face.


Additional information about Chef Mangless' services is available at onetravelingchef.com

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