Louie Jocson is no stranger to us Weeklings. In fact, he was one of my early On the Line subjects in 2011. Back then, Jocson was launching a collaborative effort in Huntington Beach known as Red Table. These days, he went back to his roots as Zov's Corporate Chef for their multiple locations throughout Orange County. We wrap up 2014 catching up with Louie.
When you first worked in Zov's kitchen, how old were you? Can you share any memories?
One of my first employment opportunities was Zov's Bistro in Tustin, 1987. I was 15 years old. I remember everything was made fresh daily and by hand. Today, recipes are made in the same fashion, with the addition of a blender or two.
What are your day-to-day responsibilities at Zov's?
Each day is a new challenge at Zov's. No two days are ever the same. I am constantly engaged in how we can make it better. This pertains to food preparation and efficiency, overall maintenance of our facilities, team morale and development, recipe development and cost controls, talent recruitment, working with Zov and simply just working side-by-side with my team in the kitchen.