The gamecock. (Columbia, S.C.) 1908-2006, February 02, 1978, Page Page 7, Image 7
Master Chi
By CHRIS DEESE
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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,"
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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
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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
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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
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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
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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
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