Reynaldo Jandres, chief executive chef at the Ginocchio Hotel, is very proud of what he does.
Before he moved to the United States from El Salvador, Jandres said being a chef had never really crossed his mind, but when he came to the States in 1978 he started working with some friends in restaurants.
“It just happened, it was like I enjoy doing it, and then turned out to be that I can grasp recipes real quick, like (how) some people are good with numbers,” Jandres said. “I somehow came out with that — I can get recipes real easy in my head.”
Jandres has been at the Ginocchio Hotel for about two years, he said, and before that he trained under chefs of different specialties, including French, Italian and Mexican chefs. He then worked at the Village Grill in Shreveport for 28 years before coming to work at the Ginocchio Hotel.
As executive chef, Jandres is in charge of the kitchen. He handles a variety of duties.
“Cooking and ordering and if it’s gotta do with food and with the restaurant, I’m the one doing it,” Jandres said.
Jandres enjoys his job at the Ginocchio Hotel.
“I like the people that I work with,” he said. “People I work with, they’re all nice people, they all care about this place, so when you work with people who care ... that’s what makes it a fun place to work. And even though it’s a little far away from my house, I still live in Bossier City, ...some people may say ‘oh that’s a long drive,’ to me it’s not, it’s... I’m happy to come to work.”
When asked what his favorite dish to prepare is, Jandres said he didn’t have one.
“They’re all fun,” he said. “Some ... you can use your imagination a little more, like maybe with a piece of a fish, maybe you can do more than you can do with a steak. A steak, most of the time people just want a nice piece of meat cooked right and don’t need that much to it, a good piece of meat or beef whatever from the sale, you got a good meat, they’re gonna have a good plate.”
Jandres’ job as a chef is important to him.
“My name is in it, and so I’m very proud of what I do, I don’t like to do anything in a hurry, everything takes time, and everything should be the same every time,” Jandres said. “I ask my people to follow recipes, ‘cause to me consistency is the more important thing, we gotta be consistent in what we do. (Customers) can come one day, and (a dish will) taste one way, and they come back another day, so, the only way we can achieve this is by using a recipe, so it’s even (when) I’m making it, or you’re making it, customer’s gonna get the same product, you know what I mean? So yeah, I’m very proud of what I do. It’s very important to me. And doing it my way is kind of important.”
The Ginocchio Hotel is open for lunch Tuesday through Friday from 11 a.m. to 2 p.m. and open for dinner Tuesday through Saturday from 5 to 9 p.m. with the bar open from 4 to 11 p.m. It is located at 707 N. Washington Ave. in Marshall.