Compliments of the Chef with Jake Godby

This week, Chefs Feed met up with renowned chef Godby at his ice cream shop in the Mission.

December 6, 2013 ● 1 min read

CF: I'm best known for my _______ but I can make one hell of a _______. 
JG: ice cream; duck confit cassoulet. I make it every Christmas. It takes a week to prepare but it feeds 40 people. 

CF: A few words your sous chef would use to describe you. 
JG: Quiet, professional, and easygoing—no drama. 

CF: What are you most excited about right now in your ice cream shop? 
JG: The season of fresh summer fruit, like strawberries and rhubarb. We're bringing back our Szechuan Strawberry sorbet, Rhubarb Crème Fraîche, and White Miso Peach ice cream. 

CF: Which chef would you drop everything to stage with? 
JG: I wouldn't call her a chef, but it would have to be Soyoung Scanlan of Andante Dairy. She's the cheesemonger for all the high-end restaurants here, and she's amazing. I first met her years ago at the Fifth Floor. She currently does the cheese program for Coi and The French Laundry. 

CF: Insider tip from the kitchen for diners. 
JG: Don't be afraid of food. We don't do things for the sake of being weird and kooky, we only do things that we actually believe taste good. Everything we do makes sense to us, so just try it. We're not trying to hurt you. 

CF: Message to professional food critics. 
JG: When reviewing, I think it's important that critics leave their personal preferences at the door. For example, some restaurants are meant to be louder than others, and not everyone may like or agree with that. When you're out dining, you've got to buy into the whole package. The restaurant is just a personal expression of the people who created it. 

CF: How often do you rotate your flavors? 
JG: We make small batches and only serve 12 different flavors at a time, so our flavors change often throughout the day. Make sure to check your feed or follow our Twitter page for live updates. 

CF: One piece of advice for aspiring young chefs. 
JG: I'm not a big fan of culinary school (I'm still paying it off 15 years later), but if you do go, go in with eyes wide open. You're only going to make 10 bucks an hour for a long, long time. 

CF: What's your favorite froyo combination? 
JG: Cheesecake with granola and blueberries.