Trent Page, who is the General Manager of Bon Appétit at Google (working specifically at the YouTube Café), took some time with us recently to share a bit of information about his culinary journey and his love of California Walnuts.
It all started while working in Finance, where Trent frequently had to wine and dine clients. These meals and dining experiences initially sparked his interest and love of food. This led to his classical training at the French Culinary Institute in New York (now the International Culinary Center) and eventually to a position at Quince Restaurant in San Francisco, finally joining Bon Appétit three and a half years ago. Here, Google and its chefs maintain a strong focus on the health and well-being of their guests while creating innovative dishes specializing in a sustainable, plant-based diet, many of which include California walnuts.
Why do you enjoy working with California walnuts?
Because they are versatile, nutritious, and delicious.
What drives you most to work with walnuts (texture, flavor/taste, health benefits, versatility, etc)?
Flavor first, but also the versatility and ability to add richness and texture without the addition of animal fats or dairy.
Where do you find inspiration for original recipes with walnuts?
I look to traditional ethnic recipes. There are lots of great ways to use walnuts in savory applications found in cuisines around the world.
Were allergens a concern for you when working with walnuts? If so, how have you addressed this at your cafes?
Yes – allergens are a major concern. We address this first with labeling and signage – every ingredient in every dish we serve is clearly labeled for the guests so that they can make good food choices and avoid exposure to allergens or sensitivities. Other times, we simply keep allergens on the side and allow the guests to customize their experience based on their preferences.
What walnut items do you currently have available at the YouTube cafes?
Our menus change daily, so walnuts appear throughout the week in many different applications. We use them in salads, stir-fries, sauces, breakfast breads, pastries and smoothies.
What has been the most popular walnut item at the cafes? What are other popular non-walnut items?
Walnut-Kale Caesar. Also, sauces or spreads like muhammara or walnut pesto that guests can use to customize and enhance their meal. With three cafes at YouTube and menus that change every day, everyone has their own favorites.
Does your clientele care about healthy menu choices? Are they are aware of the positive health benefits in California walnuts?
There is a wide range of engagement and education regarding health and well-being. Some folks care deeply about what they eat, where it comes from and the impact it has on the world around them. Others do not. Many people are aware of the health benefits of nuts in general, and part of our job is to continue to educate them and support them in making good food choices.
What is your favorite walnut dish?
Cold soba noodles with walnut dipping sauce.
Do you have a cooking tip for working with walnuts?
Make sure they are toasted properly. It’s the best way to bring out their flavor and richness.
What is your favorite walnut/food flavor pairing?
Walnuts and anchovies, *walnuts and miso, or walnuts and whiskey, depending on your mood.
*Click here for Chef Trent’s delicious Walnut Soy-Miso Tsukemeh recipe.
What do you feel is the next big trend in the industry?
Exploring the potential food sources found in our oceans through aquaculture and how that fits into a more plant-centric diet.
For more information about Chef Trent and to view some of his California Walnut recipes, click here.
