Co-Owner/Chef Shawn Lagergren has previously worked at places like Luca’s Café, Village Square Café and Dionysus before he opened Tooloulou. Tooloulou is a small space with a store front and open kitchen.
Jessica Lemmo: Did you cook growing up?
Shawn Lagergren: Yes, Started in my Maw Maw's (grandmother) kitchen at age 4.
JL: What made you decide you would become a professional cook?
SL: At age 12 I decided that I wanted to own a restaurant. I had a lot of positive experiences with cooking and always had an interest in it.
JL: Where you were trained and how difficult was your training?
SL: I was trained by my grandmother in traditional French cooking techniques and then I started working in kitchens at the age of 22 and trained under various chef's to learn all aspects of working in the kitchen. I wouldn't say it was difficult; I enjoyed learning all that I could.
JL: Would you do it again?
JL: What is the best part about the job?
SL: That I get instant gratification from doing something I love and then seeing people enjoying the food that I make.
JL: Best piece of advice you would give a home enthusiast?
SL: Try new things and think outside of the box.
JL: Best cooking tip for a novice?
SL: Don't be scared
JL: Favorite kitchen gadget?
SL: 1950's Hobart Mixer
JL: Funniest kitchen incident?
SL: Not sure if they would be funny to outside people but I am known to do some practical jokes on fellow kitchen staff. It helps lighten the mood when things get stressful.
JL: Favorite food to cook with?
JL: Favorite dish to make at work/signature dish?
SL: smoked duck pizza
JL: Your favorite cookbook?
SL: River Roads Recipes Two - Cajun cookbook that was given to be by my mom.
JL: If you were to write & publish a cookbook what types of things would you include?
SL: recipes to make dough and pasta and some traditional family dishes, like gumbo, biscuits and potato salad that have been given to me by other family members.
JL: When at home, what do you like to eat?
SL: My wife's black beans and jalapeno corn bread
JL: Which item in your home refrigerator would you least like to cop to?
SL: frozen white castle burgers.
JL: In your opinion, what are the most important elements when creating a recipe from scratch?
SL: who its for, balance of flavor, being creative.
JL: What’s your favorite music to play in the kitchen?
SL: Ray LaMontagne
JL: Best meal you have ever eaten at a restaurant? (Chef/Where/etc)
SL: My birthday dinner at Woodberry Kitchen was amazing. That's my most recent best meal.
JL: What’s your favorite meal?
SL: Steamed crabs with good friends and some Natty Bo.
|Smoke Duck pizza|
Stop by and enjoy some unique flavors and friendly service!
4311 Harford Rd.
Baltimore, MD 21214
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