Joseph M. Palczynski started out as most chefs, working other positions in the kitchen and learning the skills they need on the job to move up.
Sous chef at Clintons Bar & Grille in Clinton, Palczynski grew up on the North Shore and spent his first 30 years there. “Had some odd jobs here and there after high school,” said Palczynski, “and then spent the majority of my 20s at Home Depot.”
When he turned 30, Palczynski said he realized “I could do what I love for a living. Cooking.”
He said he dropped everything and went to school to learn the basics of cooking. In the process, he said he “met the love of my life.”
“Worked in Boston at The Lenox while I went to school,” said Palczynski, explaining that he later moved to Central Massachusetts, where he got his first real kitchen job at Clintons Bar & Grille.
“Now, a few years later, after starting on garde manger, I am the sous chef,” said Palczynski. “The knowledge and experience afforded to me by Executive Chef Ilias Kakouris can’t have a price put on it. I continue to improve my trade and have a lot to learn still. I look forward to my progress and ventures as my career continues.”
Clintons Bar & Grille, 27 High St., Clinton, opened in 2014 in the former Via Alto Italian restaurant building after renovations. Owner of the upscale restaurant is Ilias Kakouris, also the executive chef.
Restaurant hours: 11:30 a.m. to 10 p.m. Sunday through Thursday; 11:30 a.m. to 11 p.m. Friday and Saturday. Telephone: (978) 598-7002; visit www.clintonsbargrille.com for information about events, private dining, news, reservations and more. Connect on Facebook.
Plenty of fans on social media!
1. What’s your favorite cheap eat?
Beef jerky, or wasabi peas.
2. Who were your biggest influences?
My Nani. I grew up on her food. She can make an amazing family meal that takes a while to prep and cook, or throw something together from leftovers that still taste delicious.
3. What’s your all-time most memorable meal?
Nani macaroni and meatballs, of course. Ha ha!
4. What ingredient are you obsessed with?
Cumin and smoked paprika, for the tie. I love cumin, but it’s a very "dish" specific spice. Only use it in specific dishes/recipes. As for smoked paprika, I put it in most of my recipes.
5. What’s your guilty food pleasure?
A box of Triscuit and a glass of water. I love salt!
6. What’s the kitchen tool you can’t do without?
Tongs. Definitely, my kitchen Swiss Army knife.
7. What food trend has outlived its welcome, and any idea of what’s the next trend in the food world?
Chain restaurants. On the whole, they are crap these days. I’ve been to chains on Newbury Street in Boston, and I was paying a premium for the location. Certainly not the food. They just don’t care about quality. It’s all about corporate, and the money.
New trends, you say? I’d like to give you some insight. But there are so many innovative ideas coming from kitchens all over the world at such a fast rate, I couldn’t even guess. But there will definitely be something new that blows everyone’s mind.
8. What would be doing if you weren’t a chef?
Being miserable. That’s why I became a chef.
9. What’s your favorite meal to make at home?
Tacos. I’m obsessed!
10. What’s the strangest thing in your fridge at home?
I don’t keep strange things in my fridge.