Ulak shares his love for 'Ms. Vita' and keeping Caviar & Bananas classy

Chef Jason Ulak is the executive chef of Caviar & Bananas Charleston, a concept that brings together best of breed products in a gourmet market and cafe setting.

Ulak, who designed the prepared foods menu, sought to make restaurant-quality cuisine accessible to an everyday audience, letting Charlestonians serve gourmet meals in-home any night of the week.

Q: What's your first food memory?

A: My father used to cook (and still does) the holiday meals, especially these Jewish coffee cakes every year for friends and family.

My father used to try to out do himself every year. To this day, he still tries something different every year and actually its quite impressive. He bakes his own bread and during Christmas, he makes handmade pirogies.

Q: What do you cook at home?

A: I tend to do simple stuff. One pot wonders. We have a small child so everything is focused on him. So I do some things that are quick and healthy. Tons of stir fries and the crock pot is used for stews and curries.

Q: What mistakes do you see home cooks make?

A: I think the biggest mistake is not seasoning the food. The simple use of salt and pepper can make a big difference.

Another problem is using old, dried-up spices and herbs and the misuse of things like "Mrs. Dash" instead of something homemade can be a travesty.

Q: What's your favorite cookbook?

A: I have so many cookbooks ... probably over 300. Right now, I think my favorite is something that just came out, Jon Besh's "My New Orleans," is a great inspiration to regional cooking with appropriate recipes and connotation.

Q: What's your signature dish?

A: With so many dishes that have become successful for me, there is one that stands out that has been a crowd pleaser: Sweet Onion Crusted Salmon with wild mushroom grits and charred tomato vinaigrette.

Q: What made you decide to become a chef?

A: I think with my father cooking holiday meals, it inspired me to be an entertainer of sorts with showcasing my talents through food.

Q: Favorite kitchen gadget?

A: I call her "Ms. Vita." It's my vita prep blender. I cannot live without her. If I could marry her, I would.

Q: What do you feel is your greatest accomplishment as a chef?

A: The fact that I have been cooking for over 24 years and to have some sort of recognition from my peers is priceless.

Q: Who is your favorite chef outside of Charleston?

A: I would say, Gordon Ramsay. Not for his TV shows. His food is so simple and pure. His dedication to his craft and to educating folks on simple, pure and seasonal food is totally inspiring.

Q: Who is your favorite Charleston chef?

A: This is tough, although one stands out: Frank Lee. I worked for him years ago. Chef Lee is very inspiring and motivating, yet also very humble. These are qualities that I respect. These attributes still influence me today.

If you go

What: Caviar & Bananas.

Where: 51 George St., downtown Charleston.

Contact: 577-7757 www.caviarandbananas.com.