On The Line: Cody Storts of HopScotch, Part Two
Cody's parting words seemed more appropriate for our introduction. His thoughts echo many of our past subjects, but we think he expressed them best.
"I'm a huge proponent of the sharing of knowledge and resources, especially culinarily speaking here in OC. It only makes us all better. We have an incredible wealth of talented chefs, sous chefs, pastry chefs and so on that rival among the best anywhere. What I'm doing here in our kitchen at HopScotch is completely inspired and driven by the talented individuals around me."
Read our interview with Cody Storts of HopScotch, part one.
And now, on to part two . . .
Hardest lesson you've learned:
Patience. Everything that's good takes the time it needs.
For those thinking about holiday parties, what's the capacity in your different dining spaces?
We can hold 120 downstairs and 75 at the main patio. We also have our upper bar/dining area and a separate patio that can be packaged into private parties. It's an intimate cigar patio, complete with lounge chairs.
Why is it called HopScotch?
Beer hops and Scotch whiskey
When you're not in the kitchen, what are you doing?
Playing with my daughter, Rhylan (3). And sleeping.
Last movie watched; how was it?
Watched Wreck It Ralph with the little one. Pretty funny, actually.
Where did you grow up?
Texas, between Dallas and Fort Worth. My family is originally from right here in Fullerton.
Let's talk about your previous culinary experience.
I studied at Le Cordon Blue Pasadena, and have done restaurant consulting and catering for years.
When you use the internet, what's on your homepage?
Last thing you looked up online:
The life expectancy of a lemur. Don't ask.
What would you be doing if you weren't in this business?
Most likely, live theater.
Last song playing on your radio:
Probably something by the Dave Matthews Band.
Do you have any skills that are non-food related?
Apparently I do a mean robot, but the jury's still our on that one. Oh, and I'm a clown.