April 10, 2025 -  Chef Malcolm

Irwin introduced Chef Malcom and raved about his blueberry pie, he gives it a 15. 

Chef Malcom’s first restaurant job was as a busboy in Palo Alto. His parents invited him to spend the summer in Paris, he had planned to take care of the house while they were gone, but the exchange rate was fantastic and he decided to go at the last minute. He attended a summer program at Cordon Blue and wound up staying 10 years in France, initially as an illegal immigrant. He went native while he was there. He  learned the language, made friends with the locals, got legal after five years and became a card-carrying resident. He loved the culture. The training was rigorous, he worked in some very fancy places—they are not fun to work in. 

He went back to America to seek his fortune, he’s still seeking. He gave up free medical care and 8 weeks vacation to move back to the US  to “earn his fortune”. He spent seven years in New York and has been a professional cook for 40 years. 

As a hands-on chef, not an executive chef, Malcom dreamt of owning his own restaurant. It turned out to be a bad move.  His La Honda restaurant lost money, but he had a blast doing it. He’s given up the restaurant business, but he hasn’t given up food. Currently he is a Greenhearts Family Farm delivery driver.  He brought some beautiful produce from the farm to share. He is also a private chef with a focus on nourishment and intention. He currently has several clients, he’s cooking every week. He’s looking for the next step. Part of his compensation from Farmer Paul is a box and he recommends trying it. 

On Michellin Stars—he had an eye opening conversation with a 3 star chef his whole career. He handed back his stars, “you guys are a-holes, I don’t want your stars”. Because of silly rules, we’ve excluded so many potential customers and people who love what they do. It started a trend in great chefs to have little casual places off to the side. 

Questions:

If you were going to a restaurant, where would you go and what would you order?  I’m partial to Pasta Moon. We went to It’s Italia recently. I’m very excited about Breakwater BBQ opening up their larger space soon. 

What’s for dinner?  I have a nice roast. He does dinner most nights. When catering, he can cook in you kitchen or he can bring it already made. He does the set up and clean up. 

Do you do cooking classes?  I have, not often, but happy to. 

Favorite French dish to cook. Blanc de Vou, a veal stew, it’s white. 

Any tips on baking a chicken?  He uses a convection oven. Just salt and pepper.  On the inside, a couple of sprigs of thyme, a bay leaf and a couple of cloves of garlic. Truss the chicken, with skewers and close it up. Put it in a 400 degree on convection for 45 mins, turn off the oven and leave it until the oven cools. 

His favorite desserts are fruit pies. Also,likes making bread and burritos. 

His dad helped develop the Trans dermal patch. He was one of the test subjects. 

Other cooking techniques and spices?  Facinated by Indian food, would go there just for the food. Would love to try using a tandoori oven. Chinese food, Thai, Vietnam. 

What’s for dinner?  What do you offer your clients?  Soup, roast chicken, potato dish and greens or other vegetables. What about cassoulets and beef burgeon?  Yes, would happily do those.  

Where do you source your proteins?  Markgard some, a butcher in SF. 

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He was thanked and given a certificate to vaccinate 15 kids against Polio .