Q&A with Chef Thomas Bohne

What sparked your interest in the culinary arts?

Before I joined the Army, I had never cooked anything—not even Kraft Macaroni & Cheese. I loved to eat but never cooked. The food on German base was terrible so I realized that I would have to cook for myself if I wanted to eat decently. I went to the PX [an on-base military-installed retailer] and bought a 99-cent cookbook and started cooking, for myself first and then for others. Every opportunity I had, I would go to restaurants to absorb as much as I could about food. I also began watching cooking shows to learn more about cooking. I became obsessed with [Japan’s] Iron Chef. When I was stationed in Japan, I traveled to Tokyo from Misawa where I was based and was able to meet chefs Hiroyuki Sakai and Masahiko Kobe.

After Japan, I was stationed in Australia. One day we were having a BBQ and I brought some homemade salsa, which caught the attention of one of the base secretaries. A short while later a dinner was being organized on the base for the Australian Minister of Defense. The base secretary recommended me to cater the event. I created a French Bistro–style meal, which was well received. After that, I was asked to cater numerous high-level military/diplomat functions.

How did you find Frescobaldi’s Tuscany to You recipe contest?

When I decided to pursue food as a profession, I started looking at ways to get more involved in the culinary world in order to get my name out there. I found websites that listed cooking contests [taking place throughout the year]. I filtered through the contests for ones that had prizes I was interested in winning. Frescobaldi’s was the first contest I entered. I think a lot of people do not take advantage of food contests—they are a great way to get your name out and gain exposure. With Frescobaldi’s contest, in addition to winning a private dinner with the renowned Italian chef Donatella Zampoli, I gained cooking experience and was able to work with a public-relations agency.

What inspired your winning recipe, Lobster & Shrimp with Vanilla Champagne Cream Sauce?

It came down to my analysis of the contest. Frescobaldi invited contestants to submit their favorite Italian recipes. I looked at the other entries and saw that most were heavy, home-style Italian dishes—the types of dishes you would see on any old-style Italian restaurant menu. Through the Army I was able to eat at some of the best restaurants around the world. I saw how the best dishes could be elevated. I wanted to create something higher end; something that would please the chef, not the average person. I wanted to stand out from the pack that was creating family-style recipes. I thought to myself, How is my recipe going to stand out? What will appeal to the judge—who was a Michelin-starred chef?

What is your food philosophy or approach to cooking?

For someone like me who analyzes every aspect of cooking, I change my approach. My philosophy changes with each type of cuisine, but I never want to overwhelm the palate. I try to make sure that no matter what I am cooking, it is balanced. I like to use three or four really fresh, high-quality ingredients, but I don’t want any one ingredient to overwhelm the taste buds.

Do you have a particular style of cooking?

No, because I love too many types of foods. My time in Army and the traveling I was able to do have given me an appreciation for a wide variety of cultures and cuisines, which I like to incorporate into my cooking. I enjoy cooking Italian as well as Thai and Japanese. Japanese food is simple and clean; there are not a lot of oils or fat. Sushi or sashimi for example, is one flavor profile—it’s light, not heavy or fatty. I try to apply that concept to other foods, while incorporating balances for other cuisines. Thai food has many flavors, while the best Italian food is simple, using only three or four high-quality fresh ingredients.

What are your favorite ingredients to work with?

Fresh herbs and fresh-off-the-vine tomatoes. I love to cook with fresh herbs—I do not like dried herbs. I particularly like fresh basil and San Marzano tomatoes.

Do you have a favorite food?

Pho—Vietnamese beef noodle soup. Pho is an herbal, beefy, yet clean-flavored, soup. The beef, combined with the herbs—there’s a lot of basil in it—creates a soup with a lot of depth and complexity. It’s simply delicious—I’m obsessed with it. It’s also available with rare beef or chicken.

As a native of Philadelphia, which has wonderful restaurants, what did you think of Denver’s dining scene?

Denver residents like their steak and potatoes! That is, the majority of the fine-dining restaurants in Denver are steakhouses. However, tastes are changing because of world influences that are beginning to permeate the city. The palates are growing fast—people want more. There are many market gaps in Denver so there are a lot of opportunities for chefs. In the next five years, I think Denver will become the first major food city in the Midwest, not counting Chicago.

What is the one food you think everyone try in their lifetime?

Fresh-off-the-vine tomatoes! About 90 percent of Americans have probably never eaten a truly fresh tomato. There is nothing like a vine-ripened heirloom tomato with a little salt. People should go out of their way to find fresh-off-the-vine tomatoes.

What’s next for you?

I would like to have my own restaurant in the future. The location and market will dictate what type of food I offer. While in culinary school, I developed a line of chocolates that had interesting flavor combinations. I received a lot of positive feedback from Chef Johannes Busch, one of J&W’s instructors who recently launched a chocolate line, so I’m also thinking about launching a line of chocolates.

0 comments