Newspaper article St Louis Post-Dispatch (MO)

Chewing the Fat

Newspaper article St Louis Post-Dispatch (MO)

Chewing the Fat

Article excerpt

Talking with Ervin Johnson,

Norwood Hills Country Club, executive chef

Q: Growing up, you wanted to be a carpenter. How did you make the switch to executive chef?

A: I had trouble finding a job as a carpenter, and my brother Londell was the executive chef at the Lennox Hotel. He asked me to try working in the kitchen with him. I started cutting meat when I was 19 and I did a little bit of

everything else. I completed my apprenticeship at the Mayfair Hotel.

Q: What did your brother teach you that you have kept with you all these years?

A: He taught me the importance of good plate presentation, fresh ingredients and to buy the very best of everything, from meat to vegetables.

Q: You have been at Norwood Hills Country Club 20 years. Who has helped you the most at perfecting your trade?

A: A lot of people have helped me. The management at Norwood over the years has been great. They've given me freedom to try and do different things in the kitchen. …

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