University of South Carolina Libraries
Master Chi By CHRIS DEESE fiAmprncb Stuff WrHor U/VMHI vvm?VI He carefully wipes his hands on a clean part of his blood-stained apron before shaking hands. Master chef Max Egloff has been cutting meat, and says proudly that at his Columbia restaurant on Bluff Road, the meat is cut on the premises and his vegetables are fresh. "No canned or frozen food here," hp SfliH hie Klnnlr miac uiuvn vjr vo Oliaj/pili^ and his nose wrinkling. "You must have the best quality money can buy to do it right, to bring the customer back. The customer, he is the boss." . Letting the customer be the boss ^ 1 Jf m H|r if fflrt 1 n ^p^se. 1_ Sound f fallii tujwu: 91 I 0. STAR-A Eat lunch at oui Bowl 2 Games 1 11am-2pr Getyour shoes Rent-f fflondays < 95.00 for 3 hrs. i Any number off a I AUF0 oI HK vc mnco 921 Assembly ef Max Egli has brought Egloff many honors,, including a kniehthood hv tho Chain d'Rottissour, an association. of chefs in Paris, a gold-stamped certificate from the S.C. House of Representatives. BUT IN HIS kitchen there is no questioning Egloff's authority. Although some foods are prepared by other chefs and assistant cooks, he says "no food goes out of my kitchen without I taste it. It must' be right." He added with a laugh 1 that set his ample stomach jiggling, "I taste all day, diet goes a\yay." Egloff was born in Germany and came to this country in 1954, after three world cruises as chef on luxury ships where he worked 12 to 15 hours a day. He often works those hours now. "From Germany, 1 cook German way, then we go to tropics and I cook tropic way," he said. "Every three or four days, the menu would change." He then worked for a food service comDanv in Chicago ns executive chef, building and staffing restaurants in 40 states, before moving to Columbia in 1972. "When I came here, everything was steaks and chops," he said. "I brought many foods, German, French, all kinds. It was hard before people accept." WITH NEARLY 50 years of experience, Egloff keeps most of his recipes filed in his head, although he might occasionally check an ingredient or proportion rMn, ? Hum uuc vi UIC many COOKDOOKS lining the walls of his office. He tapped a four-inch-thick maroon notebook labeled "Wenzel's Menu Maker" and said, "There is not a recipe in this book I do not know personally. I know 1ft ^vi rtv .9 I AklEe VJ&i" I : mnto r snack bar and for the price of 1 nfTlon.-Fri. frpp u/it-K I l.^f I h WW *? M I v V Vi I )-Lane >nd Fridays ] of bowling 9-12,12-3 >eople can bowl! Phon* 799-0418 rff No cookbook, his rec\ from the head, from the heart, you cannot cook without experience." Egloff is passing some of his experience on. He teaches a restaurant course once a year at USC's Colleee of Genprnl ShiHioc The students learn basic cooking techniques, and also learn about sanitation, machines, meat cutting and proper choice of sauces and wines. "You cannot learn everything in j Grounc AND We'll be d i I I 9 a. Did you ev< I How USC hanc and Facilities, S I Call ASK 777-77"< wmmmmmmmmmmmmmmmamaamummmmmm ipes come from the hea a semester,'' he explained, "but they learn what they will have to know. The kitchen is not strange to them." He spent seven years in Germanv learnine to cook, hakp and butcher. Egloff has some definite opinions about why more men than women are chefs. "A WOMAN not stable, what I can say, she got so many other III r>v r i nog Day c Gameco< m Buy a BarB Sf and get a s m m otyourcnc 'avThursdnv Fph / / / ' ? serving even if the grou oesn't see his shadow ! mmmmmammmmmmmmmmmmmmmmmmmtrnmammmmmmmmmamammmmm SOD m. - 9 p.m. A er wonder... Jles Russell House Activities tudent Government, and mc US 9 a.m. - 9 p. r / tampus Kel IHHMHHEHHHBBHMHni f 1 . '< > I d interests," he said, spreading his hands. "She cook wonderful one day, next day not so good. A women cooks with her feelings more than a man does. You have to cook from the heart, sure, but a woman, she has children, other things than cooking on her mind." "Cooking must be the right way today, tomorrow, next day. Women See CHEF, page 8 I J i special :k Snack Bar t > Que Sandwich | mall beverage ice ?FREE. A ' \ ' 2 ? ndhog I i l : < I j f I I I 1 ? < ' *L ! s ? A-F ' (? DCQTwn tin n r- if? nvjolYUIIUlia 3fe? I m.M-F I. r 11 ations !j i