The Digest | New Jersey Magazine
Issue link: https://magazines.vuenj.com/i/1535089
always check the quality and presentation of dishes before they are delivered. Q: Do you have any memorable guest interactions or stories that remind you why you love what you do? A: Every guest interaction is fun because it's always something different. We get all types of people at Rosie's and that's what makes it so much fun. Both for the vibe and guests and also for me. We get a great mix of regulars and some fun celebrities and special guests from time to time! Future Plans & Legacy Q: What's next for you and Rosie's Ocean Gate? Are there any exciting plans, menu changes, or expansions on the horizon? A: We are getting ready to open outdoor seating, both on the second-floor deck and out back in our courtyard. Susan creates such a fun and eclectic vibe out there in the summer months; we are so excited for it. We also update our menu seasonally so watch out for that soon! Q: What do you hope your legacy will be as a chef ? A: I would love to be remembered for empowering my team. Creating a strong team atmosphere is always a recipe for success. Q: How do you balance seasonality with consistency in your menu offerings? A: We try to play to the seasons but also try to provide a nice contrast when possible. We are having a lot of fun right now with garlic scapes. Culinary Trends & Inspiration Q: Are there any emerging food trends that excite you right now? A: I like the idea of small plates. We can give people so much more variety that way. Q: Where do you find inspiration when developing new dishes— do you travel, experiment, or draw from past experiences? A: Past experiences but most of all from the rest of the culinary team at Rosie's. It really is a team effort! Q: If you could cook a meal for any chef or culinary figure, past or present, who would it be and why? A: Anthony Bourdain. He has an appreciation of food but also the entire culture behind it. I would have loved to have met him. Guest Experience & Hospitality Q: What do you want guests to take away from their dining experience at Rosie's? A: I want them to remember it and keep talking about it. We want them to feel the passion behind the food and the entire experience. Q: How do you ensure that every dish leaving the kitchen reflects the restaurant's vision and quality standards? A: It starts with the deliveries; if the product isn't up to our standards, it doesn't come into the kitchen. We instill principles with our staff to VUE ON | CUISINE 94 VUENJ.COM