Kathleen Lisson: Hi, this is Kathleen. I am here at Washington Park in Albany with Kevin Everleth, the chef and owner of the Saucy Chef Personal Culinary Services, which is right in the neighborhood at 166, Chestnut Street. Kevin, first of all I guess well, what is your inspiration for having you own cooking business?
Kevin: Oh I have been a chef for 35 years, so it's just -- You know when I had the opportunity to come and do this at Washington Park, my friend Mora and her husband Tam put this together and -- So here we are.
Kathleen: When you think of choosing food for festivals, it's obviously different from other food that you would prepare.
Kevin: Yes.
Kathleen: What do you think of when you are thinking of preparing a dish for a festival?.
Kevin: The key from my perspective is absolutely as simple as possible. You want to bring as little equipment as you can. You want to make food that's appealing to taste bud, but doesn't require 5 years of cooking to get somebody need to be serving, when you are serving so many people. So simple, simple, simple stuff, really good stuff.
Kathleen: But it seems really unique you did shrimp skewers with some noodles and some sauce on it.
Kevin: Yeah.
Kathleen: It's definitely different from a hamburger.
Kevin: That's good though, that's what I am all about, different.
Kathleen: So different, different yet simple.
Kevin: Absolutely.
Kathleen: Alright.
Kevin: I keep it different.
Kathleen: What else do you do besides you do foods for festival?
Kevin: I am a personal chef. I can do catering stuff, I can do wine tasting techniques, I help in personal shopping when people are too busy, I have a whole bunch of the things.
Kathleen: Okay, it's how can I contact you.
Kevin: On my card, Kevin Everleth the saucy chef, saucychef.com, kevin@thesaucychef.com is my email, phone number, 518-505-141.
Kathleen: Thank you.
Kevin: My pleasure.
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