John and Lisa Are Interviewing…Chef Fred Kellermann of Elements Cafe

When we started doing these interviews, we were hoping to come across chefs that had a unique perspective on their craft and their industry. Chef Fred Kellermann of Elements Cafe in Haddon Heights certainly has his own opinions, and is not afraid to express them. The next series of SJ Hot Chefs’ Chef Wars is currently taking place this month, and Chef Fred took some time from the kitchen battlefield to answer some questions.

J&L: Your restaurant focuses on small plates rather than typical entrees. How does that make the dining experience different?

Chef Fred: The idea really is a play on a tasting menu. People are meant to be able to experience many flavors and styles but yet stay within their own personnel comfort zone. You need to want to dine not just eat and not everyone is comfortable with that. We want people to experience something new but yet still fulfilling.

J&L: How important to you is using locally-grown ingredients?

Chef Fred: The most important thing is to use good ingredients and lucky for me there is a lot very close by. I think if you go to a good restaurant you should expect them to use quality ingredients. I’m proud to take the time to source quality ingredients and the staff stands behind them.

J&L: On your website, you also mention collaborations with local wineries. What do you think of South Jersey wines?

Chef Fred: I’m a bit of a wine snob, so I don’t really care for New Jersey wines in general. I think the wineries spend too much time appealing to the lowest common denominator to make a quick buck. Just look at the high sales of fruit wines in this area. When I do find a good winery, I find that they make true wines with a nod to tradition and history, like Auburn Roads.

J&L: You also do in-home cooking demos. What do you enjoy about doing these kinds of demos?

Chef Fred: The interaction with people that really like food. Some people eat to be full, and some people eat as a social part of the day – whether it’s with family or friends, it’s an event. And the latter are the ones I really like working with, talking about food and showing them a different way to look at something.

J&L: What do the chefs think of the Chef Wars series? And what has been the response from the customers?

Chef Fred: The chefs love it for two reasons, I think. First, the chefs really enjoy the interaction with other chefs. It’s just fun being in someone else’s kitchen and cooking with someone new. Second, it’s a time for us to “show off” our knowledge and skill – cook just a little different then what we normally do.

The response is tremendous. When we walk out into the room and talk to the guests their joy and gratitude for the hard work is amazing and very gratifying.

J&L: Besides the Chef Wars series and the upcoming SJ Restaurant Week, what other projects are being planned by SJ Hot Chefs?

Chef Fred: Right now we have two projects in the works; first is an Autism benefit on Thursday April 22nd where 10% of the diners dinner checks will be donated to the local Autism foundation. Second, in addition to the Farm to Fork Week in July we are doing three to five “Feast in the Fields” events where we take the customers to the farms where we buy the food. It’s a great time. Here’s one I did last year.

J&L: Where do you see the culinary scene in South Jersey right now – and where do you see it heading?

Chef Fred: It’s really difficult right now to see the good in the South Jersey culinary scene. Beyond the hard working chefs, their staff and the great support of our regular customers, the state of the economy has hit our industry really hard. Everyone has it hard now, but the first thing most people do to save money is stop eating out (bad for my business). But the good that has come from it is restaurant owners and chefs are working twice as hard – if that’s possible – to come up with new and interesting ideas for the dining public. Restaurant chefs are teaming up for guest chef dinners, theme dinners, farmers dinners and wine dinners are some of the things you’ve seen in the past 12-18 months and I know there will be new things to come.

J&L: What do you think of food bloggers and foodie message boards such as Chowhound or Yelp?

Chef Fred: I like food bloggers; they are usually people who love food like me. Chowhound and Yelp are difficult. Too often they are used for negative comments. I don’t care for one-sided conversations, and if a customer has a problem at a restaurant or any business their first place to talk about it should be at that business. If that same business ignores the customer, then they should go to a message board; but too often it seems like the first thing a customer does (whether they’re right or wrong) is go to a message board.

J&L: Besides your own place, what local restaurants do you enjoy?

Chef Fred: I don’t go out to eat very often, but I’m lucky: I know a lot of chefs and when I go to see them, they feed me. Chefs love to feed other chefs. I would suggest that if you get the chance to go out for a “special dinner” at a restaurant, grab it. When someone like Kevin Taylor at Los Amigos gets the opportunity to step out from his normal menu, it’s really special. This is young man that spent years at The Mansion on Turtle Creek and The Inn at Little Mansion and really knows his stuff. It shows on his regular menu and explodes in his special menus.

J&L: What do you love most about the restaurant industry?

Chef Fred: The new direction it’s taking now. Whether you’re a fan of the slow food movement and classic cuisine or modern cuisine, i.e. molecular gastronomy, there’s something new to learn. It’s always changing or becoming new again.