Catersource

Adam Gooch

Executive Chef
Purple Onion Catering Co., Vienna, VA
www.purpleonioncatering.com

What is your favorite meal to cook when you are home?
Something easy and fresh! I like to eat a salad  with grilled protein!

What new trend or trendy ingredient are you using today?
Xantham gum - it's a great tool to make the perfect sauce or dressing.

What are your favorite "foodie" websites or blogs?
I like Caterbuzz on FB! I know a lot of people on there and get info that works!

If you could spend a day with a famous chef, either living or deceased, who would it be?
I would like to go back in time and work with Mike Roman when he was running his company! Imagine the things that you would pick up in one day! Only if my car could hit 88 mph and was stainless steel.

BIO
Chef Adam L. Gooch graduated from the Pennsylvania Institute of Culinary Arts in Pittsburgh, PA and quickly became a rising star in the industry. At 25, Chef Adam was a nominee for the Chef of the Year Award and was running 7 different restaurants located in the Pittsburgh International Airport.  Since then, he has won numerous awards and accolades for his food and culinary inventiveness.  In 2004 he and his team opened The Willow Room earning them rave reviews and the Table Top Award for Best New Event Center.  Chef Adam and his food have been written about in many local and national culinary publications. 

Continuing to expand upon his knowledge and exceed his diner’s expectations, Chef Adam has done field studies in France at la Cordon Blue and Le Ritz Escoffier as well as here in the U.S. at the Culinary Institute of America.   He is a member of the International Caterers Association, has served as a Board Member for the American Culinary Federation, and was cited as being one of the area’s best new chefs.

In his spare time, Chef Adam is an avid and award winning ice carver. At age 26 he was ranked 24th in the USA and has taken home many gold medals. The love and passion Chef Adam has for the industry definitely reflects in his food.

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