Chef Troy Schuster of Hurstbourne Country Club

"I love what I do, I couldn't sit in front of a desk all day," Chef Troy Schuster tells me. I had the pleasure of interviewing the very polite and personable Chef Troy Schuster of Hurstbourne Country Club as my third interview. Chef Troy Schuster was born November 30, 1974 in Victorville, CA, and is from a German, French, and Swiss background.

Chef Schuster gives all credit regarding his cooking practices to his grandma. Chef Schuster's grandma was from French and Swiss background and was a great baker and cook. Chef Schuster remembers that she would always prepare "cool stuff" in a big spread every Sunday.

Growing up, Chef Schuster didn't come from much money, and in high school needed to work to have his own car. It was then that Chef Schuster started working at Chi Chi's Resturaunt and washed dishes in the kitchen. After a while, Chef Shuster went over to Azalea Resturaunt to cook. Chef Schuster ended up at 211 Clover Lane and worked there for 12 years as Executive Chef. Now Chef Schuster is Executive Chef at Hurstbourne Country Club and has been in this role for a little over 2 years.

Chef Schuster's favorite cuisine to eat is inbetween French and Italian, but loves the seasonal cooking farmers markets, and the simplistic desserts of French cuisine. He remarks, "The French Cuisine is prepared with so much technique, and is really so awesome."

If Chef Schuster could have any job, he would choose to be a saucier, which is a chef that makes sauces and requires lots and lots of skill. Chef Schuster loves to prepare sauces: veal stocks, demi glazes, and many more stocks, sauces and even soups.

I have a recipe from Chef Schuster for a wonderful Tuscan Garlic Soup, located in the Recipes page!

photo is from insiderlouisville.com

#cook #sweet #Yummy #woweffect