Joel Kotrc

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by Melissa Coulter

Joel came to the Blue Cat at the beginning of February and serves as our Kitchen Manager. He's the one who makes up those tantalizing dinner specials and helps to create the beer dinner menus as well. A few weeks ago, I sat down to chat with Joel to talk about food, life, and - oh yeah - beer.

MC: So, Joel K-- Koo - How the heck do you pronounce your last name? There aren't enough vowels!

JK: It's pronounced "caught - rick."

MC: Thank you. So, Joel Kotrc, tell me a little bit about your culinary background.

JK: Well, I trained at Scottsdale Culinary Institute in Arizona, and I worked at the Wigwam Resort there. Then I moved to Cincinnati, Ohio, where I worked at the Omni Hotel. Most recently, though, I served as executive chef at Duck City Bistro in Davenport.

MC: How was that?

JK: <laughs> Next question.

MC: OK, let's talk about food. What is your favorite dish to eat?

JK: You know, it's hard to find one I don't like, but probably dessert.

MC: I think a lot of people would agree with you on that. How about a favorite libation?

JK: Alcoholic or non-alcoholic?

MC: Both.

JK: Well, Mountain Dew for the non-alcoholic and I would have to say Champagne for the alcoholic - particularly Veuve Cliquot. OR, Off the Rail Pale Ale here at Blue Cat.

MC: Mmmm. Yum. So tell me something not related to food. Any dark secrets you'd like to unveil to everyone visiting our website or amusing stories from your childhood?

JK: Nnnnooo...I really don't have any. I was only allowed out of my cage for school.

MC: <laughs> OK, well how 'bout this? I'm a huge "Inside the Actor's Studio" fan so I'll throw a few questions at you from Bernard Pivot that James Lipton always asks at the end of the show. OK?

JK: OK

MC: What turns you on?

JK: New food. Or champagne.

MC: What turns you off?

JK: People with "been there, done that" attitudes.

MC: If you could hold any other occupation, what would it be?

JK: Food or restaurant critic. Imagine being paid to eat!

MC: Well, thank you so much for chatting with me. This would have been a longer interview if I had a huge stack of blue note cards in front of me. We're glad to have you here and I hope you enjoy working at the Blue Cat.

JK: I'm happy as a clam. I love the atmosphere, the beer, the people, the beer, the chance to be creative and have fun with the food I'm making...and did I mention the beer?

MC: No. Really? You like the beer?

JK: I LOVE the beer.