For Chef Barrett, Cooking is Seriously Funny

To describe Chef Larry Barrett, think Comedy Central meets the cool chef.

Chef Barrett of Simply Gourmet Caterers has been preparing ethnic cuisine with a classical flair for more than 25 years. Chef Barrett’s travels have taken him to Spain, Portugal and Greece
where he mastered the art of Mediterranean cooking in kitchens throughout the region.

He has been the chef/proprietor of Simply Gourmet Caterers in Los Angeles, New York and currently Sarasota. 

In Hollywood, he prepared elaborate dining adventures for celebrity clients. Chef Barrett hosted his own cooking/comedy show in Sarasota on WBSV-TV where the series enjoyed a six-month run.

Chef Barrett has combined fine cuisine, theatre, history and performance art for much of his culinary career.  “I love to
research my projects, it gives me the deepest understanding of food and its origins” says Chef Barrett.  

His most notable events are signature recreations of White House State Dinners. These dinners are based on famous gatherings held during the Kennedy White House era and feature authentic reproductions of actual dinners served. His historically themed dinners are not limited to the White House. The Chef has recreated the cuisine served at the Governor’s Ball, the Titanic, the Queen’s Royal Tea and Delmonico’s Restaurant (America’s First Fine Dining Restaurant).

“My specialty is batch cooking," he said. "I’m at my most comfortable in the kitchen cooking for 100 guests or more. Delicious Food is my passion."

Patch Q&A with Chef Barrett

Patch: What is your favorite TV show?

Chef Barrett: I love the Food Network but I like to make people laugh, really laugh. I actually pitched a show to Comedy Central this year “Party Crashers”.  I show up at large glamorous events in a 1975 Ford Pinto (valet parkers beware). I sneak into the event after a
short discussion with security (they acquiesce after I tip them with a couple of pieces of imported beef jerky). Then there’s the chat with quirky guests and hosts. Off to the kitchen to show how food is prepared and displayed on a grand scale. Party Crashers is a combination of scripted material and improv, it combines comedy and food as it’s never been seen before.

Patch: Best Comedy Disaster in your Kitchen?

Chef Barrett: I’ve had a comical disaster or two in my kitchen over the years. The one that comes to mind instantly — the infamous fried ice cream tale. My wife, Jamie, and I used to love to finish a healthy Japanese dinner outwith a tempura fried ice cream (we’re health nuts at heart). It has the potential to be the greatestdessert~hot/cold and crispy/smooth all combined. I didn’t realize how cold that ice cream neededto be before plunging it into hot oil. I battered up a ball or two froze until firm and then dropped the four ice creamballs into 400 degree oil.  Within, 2seconds, the ice cream balls disappeared. Like I was a magician, no ice cream, just a few floating tempura crisps.

Patch: What seasonings can you not live without?

Chef Barrett: The three seasonings I could not live without; salt,
pepper and fresh basil. Salt is the essence of life; the oceans, our bodies could not exist without it ... and neither could a good piece of smoked salmon. Pepper has so many dimensions. It fills out flavors, adds zip and in some dishes texture. Fresh basil adds a freshness and an herbal quality that I can’t live without. I use basil in it’s dried state and also fresh. I think I could use it as a cologne. Many of mydishes use only the big three.

Patch: Which rock star does your cooking reflect on?

Chef Barrett: I’d like to think Bruce Springstein and I are on the same wavelength. Sometimes my cuisine can be loud and sometimes subtle. In any case it’s always exciting and good. I like to think I put as much energy into my work as the “boss”.   

Patch: And of course Larry- what is the ulitmate last meal for you? 

Chef Barrett: My last day on earth, there would be some serious eating and drinking. Breakfast; poached eggs, spicy hollandaise and crab cake benedict, hash browns. Then wash it all down with a few mimosas.

Lunch, a hot pastrami sandwich with whole grain mustard. A Bass Ale or two would hit the spot.

Dinner, I would go for the tasting menu at Jose Andres Jaleo in Las Vegas. I love Spanish food, it’s down home cuisine with a million twists and turns. I would quaff a bottle of delicious Garnacha, or two.