On developing the perfect bun: The feelings I wanted to evoke were fresh-baked, made for me, soft, comforting, pillowy, a roll your fingers sink into. We found that in the potato- flour and potato-flake bun with a light butter note, lightly browned with a dust of familiar sesame seeds to add a nutty touch. I want people to remember when they wait in anticipation for Parker House rolls to come out of the oven at home. We tried a bakery roll with flour dust, but a focus group said it gets all over you when you eat in your car.
On the ““build” of his sandwiches: That’s the formal placement of ingredients. We wanted to add big, bold, full-striking flavors, but there’s a layering effect. The Fish Filet Deluxe has a complex build. First, I want your tongue to get a crispy seafood flavor from the pollock fillet coated with premium Japanese bread crumbs. Then, as you bite down, you sink into the welcoming crown of the potato roll, the creamy dill remoulade, a bit of flavor from chopped onions. Then the cool contrast of crispness from leaf lettuce, the rich, melted American cheese and a little pepper note as a surprise.
On being executive chef at McDonald’s: My favorite entree at the Pump Room was a complicated mixed sautE, loin of antelope and veal medallions. If I sold 12 a night, fantastic. Arch Deluxe, the first month, 100 million orders. I’m touching that many people’s lives. To exceed the expectations of someone who’s eaten burgers all his life–what a challenge for a chef!
