Chad Clift - Tips For First Time Restaurant Owners

When it comes to restaurant statistics, Chad Clift usually isn’t paying too much attention. He knew his own odds, and there wasn’t anything that could have stopped him from achieving his goals. With that said, having an immense amount of self-belief doesn’t have to translate to being reckless. When someone is contemplating the idea of buying a restaurant, there are certain factors they should always factor into the equation.

Due Diligence
Just because a restaurant looks good, it doesn’t mean that it is a successful restaurant, not even when it’s actually famous for its food. The success comes down to a variety of factors, and these two are only part of the whole picture. Location is obviously another important element, as well as the quality of the management. If you are buying an empty venture, you should still make sure that you know any information that could be relevant. If you take over a restaurant that did not do well, you have to appraise its assets to determine how much you have to pay for them.

The Importance of the Location
Yes, mentioning the location may sound like a cliché, but it really isn’t. Instead, it is more like a general truth that’s pretty much suited for any businesses (in any field) you could potentially buy. Location is that important.

Don’t Do it Alone
Two heads are better than one, if you can rely on the expertise of another person, don’t let the opportunity go to waste. As a master chef and successful businessman, Chad Clift is always interested in hearing the opinion of his employees.

Sources:
http://www.gourmetmarketing.net/buying-a-restaurant-tips-for-first-time-owners/

Chad Clift - Myths About Scuba Diving

As a huge scuba diving enthusiast, Chad Clift has heard his fair share of funny anecdotes and myths about the sport. With several dozen dives under his felt, he has the authority to form a sound opinion on the subject, one that can possibly help a newbie who would like to try out this amazing activity. 

Myth Nr. 1 – It’s Not an Extreme Sport

This myth is actually partly true, but that stems from the fact that scuba diving can be an entirely different experience for many. What we see in the catalogues is the tourist-friendly version where the divers don’t really go to dangerous locations, nor do they ascent especially deep. There is, however, another aspect of scuba diving, which can definitely be called an extreme sport. Whether one wishes to swim into a sunken vessel or hand-feed sharks, these opportunities are out there, waiting to be experienced. 

Myth Nr. 2 – Diving Is Restricted to the Tropical Locations

Diving into crystal clear water and watching amazingly colorful corals is certainly a worthy experience, but it’s not the only kind of scuba diving experience that is worth serious consideration. Depending on the climate, scuba diving is available on most lakes, and diving into murky waters can be just as exciting as seeing a tropical diving location, if not more. 

Myth Nr. 3 – Sharks Are Waiting to Eat Us

Having respect for the animals is a must for any diver, but they have no reason to fear a shark more than they would fear lightning or getting on an airplane. Accidents like that can happen, but they are very, very rare. Chad Clift often visits his favorite diving locations, always hoping to discover new underwater sights. 

Sources:

http://www.scubadiving.com/training/basic-skills/10-myths-about-diving

Chad Clift - Becoming a Better Bowler

Chad Clift is an avid bowler who loves to enjoy the sport with his family and friends whenever he can get away from his restaurant for a couple of hours. While he is an athletically gifted person who pursued and still pursues various extreme sports, it took some time for him to become a decent amateur bowler. Bowling is a skill sport and as such, it requires meticulous practice to reach a certain level. Still, if one is willing to practice regularly, there are ways they can improve their game, increasing their average score. 

Balance Work

Working on your balance is very important, as the vast majority of the movement – with the possible exception of the follow through – requires one to maintain a certain posture. A common mistake is too much head movement which should be completely eliminated, as it can start a chain-reaction in the spine that can mess up the whole movement, resulting in a sub-par throw. 

Footwork

The perfect bowling shot requires a specific footwork. The usual bowling footwork includes four or five steps; starting somewhere around 10 feet behind the line (it can be as little as 8 or as high as 16 feet). The ball starts off between the two hands before the first step, then goes away from the body on step one (to the throwing hand), step two sees it being swung backwards, during step three it moves ahead, and on step four or five, the release happens, preceding a proper follow through. 

Chad Clift is an avid bowling player who practices as frequently as possible. 

http://www.bowlingball.com/BowlVersity/how-to-become-a-better-bowler

https://en.wikipedia.org/wiki/Ten-pin_bowling#Footwork

Chad Clift - What First Time Jumpers Usually Experience

Chad Cliff is an avid extreme sports enthusiast who has completed more than two dozen jumps, some of them in tandem. Skydiving for the first time can be an overwhelming experience. The conscious mind wants the adventure, but the body’s fight or flight system is often triggered during the endeavor. This results in a sudden rush of adrenalin that can be quite off-putting if one is not ready for it. That is also the main reason why nobody should jump solo for the first time. There is no telling how someone will react, even if they are the most confident, brave person in the world. 

                                              

You Don’t Have to Possess an Innate Athletic Ability

Skydiving doesn’t require too much athletic ability, only good health. In fact, one doesn’t even have to be in a particularly good shape. Gravity does the lion’s share of the work. With that said, weight limits are fairly common, their maximum often being set at 200 pounds. There are exceptions; when someone is really tall but generally in good shape, most companies will allow them to jump. 

The Height Is Not That Scary

 

Those who developed a chronic fear for heights should obviously not jump until they have dealt with that phobia, but a healthy fear of heights is actually common, and rarely a limiting factor. The reason for that is the unique atmosphere that awaits these people in the clouds. They can imagine what it’s like to stand on a tall ladder or looking down from a bridge, and they are often afraid of these situations because they have experienced them, meaning they can imagine it. Up there it is entirely different and because of that unique, almost surreal atmosphere, most first timers will not even realize the height.

Jumping Out of an Airplane Rarely Makes Anyone Sick

 

Many first time jumpers dread the possibility of being sick during the free fall, but this rarely happens. If it does, it’s because of the nerves, and not because of the fall itself. It is much more likely to become sick while sitting on a rollercoaster. The ascending phase starts gradually, and once the body reaches a certain speed, the whole experience becomes even smoother. Experienced divers can even reach terminal velocity. 

Breathing is Not a Problem

In addition to the thought of getting sick, many first time jumpers are afraid that they will not be able to breathe. Any skydiving expert would tell that these concerns are unfounded. Skydivers, who panic, often hold their breath and that’s the real reason why some people experience the phenomenon of not being able to breathe. Once they consciously realize this, the whole experience changes. 

Chad Clift is a professional chef and avid skydiving enthusiast who has completed his fair share of jumps both in the tandem and solo varieties. 

Sources:
https://www.groupon.com/articles/skydiving-tips-for-beginners
http://hypertextbook.com/facts/JianHuang.shtml

Chad Clift - Why Freshness Matters

Chad Clift owns a Japanese restaurant in Seattle’s International District called Futoji Aji. As any Japanese restaurant would, he has an extensive sushi menu there, full of traditional Japanese favorites, a mix of sushi popular in the United States, such as the good old California Roll, and a few of his own inventions that he continues to create with his sushi chefs in his kitchen to keep his menu fresh. According to most sushi experts, the number one way to ruin sushi is to settle for fish that is not fresh. Since sushi relies on raw fish as its primary ingredient, this is not appealing and could even be dangerous. Before Clift opened his sushi menu at his restaurant, he made sure he could always get his fresh from his suppliers fresh and ready to be turned into the most delicious sushi dishes he could possibly make.

 To people like Chad Clift and anyone who enjoys food, fresh ingredients is a no-brainer. But many customers would be surprised by how many restaurants settle for less than fresh food. Most wouldn’t serve you spoiled meat or fish, of course, but there are ways that restaurants can save on operating costs by buying refrigerated fish that has been sitting around for a time after it was caught. Japanese restaurant owners like Clift must take care to get their fish from the source just as soon after it has been caught out of the ocean as possible. This preserves the natural flavor of the fish and allows it to be fully appreciated by customers expecting fresh sushi.

Fresh fish isn’t always easy to come by. Sometimes local suppliers, even in Seattle, a place known for its fresh fish market, can be it with shortages at times. Chad Clift keeps his suppliers local and also has several options for his restaurant to buy from. He maintains these supply lines with relationships that he has formed over his many years in the industry. Clift learned during his days at the Oregon Culinary Institute and by working as an apprentice for a Thai restaurant chef in San Francisco that getting the freshest ingredients is all about maintaining trusting relationships with all of his suppliers, something that he takes very seriously.

Chad Clift encourages everyone interested in Japanese cooking to try it at home. But, he warns that the results won’t be you expect if you don’t’ commit to supporting local markets that always have the freshest ingredients. For all chefs in the Japanese tradition, fresh ingredients are what make their dishes what they are. Don’t try it without getting the freshest ingredients for yourself first. Clift is currently enjoying running his own business while teaching his daughter the ropes of Japanese cooking as well.
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Chad Clift - Three Essential Ingredients for Home Japanese Cooking

Chad Clift is the founder and head chef of a Japanese restaurant in Seattle called Futoji Aji. He is constantly looking for new ways to wow his customers with his spin on new and traditional Japanese dishes. Clift first drew and interest in Japanese cooking when his father, who is from Japan, taught him how to cook at home using traditional Japanese ingredients and methods. Over time, he discovered a talent for Japanese cooking that his mother, a local small business owner, helped him refine into a business model. He gathered experience at the Oregon Culinary Institute and later at a Thai restaurant in San Francisco, where he worked as an apprentice. He returned to Seattle to open his own Japanese restaurant and serve his dishes to his community.

Chad Clift encourages everyone to cook at home, at least when they’re not dining at his restaurant, that is. He learned how to be an excellent chef and how to start a career in cooking at home and he encourages anyone else to do the same if they are passionate about cooking. He especially encourages people to try Japanese dishes in their homes to create new experiences and tastes for themselves. In order cook Japanese food at home the right way, you have to find the right ingredients. Here are three essential ingredients to excellent Japanese food in your own kitchen:

• Mirin. This is an essential condiment used in many Japanese dishes for any reasons. Chad Clift learned early in his life cooking with his dad that Mirin can be used to sweeten dishes, cut down the smell of fish dishes and to give some vegetables their signature shiny appearance. Mirin is a kind of rice wine similar to sake, but with much less alcohol content. It’s about 50% sugar.
• Fish stock powder. Hon Dashi, or fish stock powder is used in almost every Japanese meal much in the same way that chicken stock is used in many Western dishes. It adds a subtle flavor to many dishes. Think of miso soup. That dish is made with Hon Dashi, water, and fish stock alone. Almost all Japanese dishes call for Hon Dashi in one quantity or form or another. Make sure you stock up on this if you’re planning on cooking many Japanese meals.
• Japanese mayonnaise. Chad Clift says that you should be very careful about using mayonnaise in any Japanese dish, and to never think that Western mayonnaise is the same as Japanese mayonnaise. Japanese mayonnaise is nothing like Western mayonnaise made with eggs and has a spicy kick to it that makes it perfect for use in curries and the popular Japanese dish, Ebi mayo.

Chad Clift hopes you can try your own Japanese dishes at home with these ingredients.
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Chad Clift - Three Essential Ingredients of Japanese Cooking

Chad Clift was raised practicing the basics of traditional Japanese cooking while growing up in Seattle, Washington. His father, who was born and raised in Japan, taught him everything he knows about traditional Japanese cuisine. As such, Clift became familiar with the basic ingredients of most Japanese dishes. He later learned in culinary school at the Oregon Culinary Institute in Portland how to challenge these traditions in a creative and productive way and bring in new ingredients to create bold, new tastes. Clift now works with complex and advanced dishes in his kitchen at his restaurant, Futoji Aji, in Seattle’s International District, but he learned the basics using the same ingredients that many people have in their home and use frequently.
Chad Clift wants to continue the traditional of Japanese cuisine. In addition to teaching his daughter Sadako how to cook in the traditional Japanese fashion, he also encourages everyone curious about Japanese cuisine to try it for themselves at home. In order to cook traditional Japanese meals with an authentic taste and texture, you have to first collect these three essential ingredients for Japanese cooking:
                                      

• Japanese Rice. Believe it or not, rice from different places in the world has different qualities. Japanese rice doesn’t have a particular smell as Thai or Jasmine rice does, and it’s sticky enough to be used in dishes such as sushi. Chad Clift says the first key ingredient to any kind of cuisine is to get the most authentic staple ingredient first and go from there. True Japanese rice is the first staple for Japanese cuisine.
• Japanese soy sauce. Again, Japanese soy sauce is different than soy sauce that is produced in other parts of the world. You will usually want soy sauce that has a deep black color. Some chefs also use Usukuchi soy sauce, which is lighter in color and saltier than others. Chad Clift grew up learning to distinguish between these different kinds of soy sauce and learning which flavors it can bring out in different dishes. 
• Sake. A traditional Japanese rice wine, Sake is a delicacy to drink in Japanese restaurants. It is also used in Japanese cooking much in the same way that white wine is used in many European cuisines. If you’re preparing Japanese meals at home, you’ll find that sake is called for in many recipes as you find more advanced dishes. 

Chad Clift has built his restaurant’s menu on his devotion to the Japanese cooking tradition that he learned from his father and on his willingness to experiment with new dishes and tastes to create a unique experience at Futoji Aji, his restaurant in Seattle. He hopes that more people try Japanese cooking in their homes and bring their newfound tastes to his restaurant.

Chad Clift - Three Tips to Top Your All-Time Bowling Score

​Chad Clift is the head chef, owner, and founder of Swanky’s in Mossy Rock, Washington. As someone in the food business, his job is very stressful most of the time. Clift takes his stress out on the bowling pins at the local bowling alley. Over time, Clift has become famous to the locals at the alley and its proprietorship. Clift has risen from a newbie bowler to one of the best in the local amateur bowling leagues in Mossy Rock. Here are his three top tips to beating your bowling score:

• Find your mark on the lane and concentrate on it. You need to put your bowling ball in the “pocket,” the place in the lane just behind the first pin and in front of the second pin. Chad Clift is right-handed, so he aims for the arrow on the lane just to the right of the center arrow. Almost all balls hook at least a little bit, whether you’re putting spin on the ball or not. If you try to put the ball right down the middle, you’ll find yourself facing split after split. 

• Tweak your approach so that your opposite foot lands in front of the lane. A good way to test a bowler’s skill is to watch her follow-through. For years, Chad Clift came off balance during his follow-through, and it cost him.

• Speed makes it easier to pick up stragglers. To pick off those pins that refuse to go down, it’s usually easier to toss the ball with some pace. Think about the velocity of the ball as it’s leaving your hand and try to throw harder.

Chad Clift lives and works at Swanky’s in Mossy Rock.

Chad Clift - On Creativity in the Kitchen

Most chefs will tell you that creativity in the kitchen is how they stay in business. Chad Clift certainly uses his creativity, developed over years of preparing his own Japanese dishes as a child with his father and as the head chef and founder of Futoji Aji, a restaurant in Seattle. From a business standpoint, the way you have to keep customers coming to your doors to eat is to freshen up the menu and offer them new tastes and textures often. Trying new ways of pushing the boundaries of a particular cuisine can be a great way to draw more guests and to keep a chef’s artwork flowing. Art is nothing without creativity and experimentation. Food preparation is no different.

Chad Clift

 However, there is a fine line between using one’s creativity in the kitchen to create new and exciting dishes within a traditional cuisine, as Chad Clift knows. Pushing too hard on what traditional Japanese food is, for example, won’t always create the most edible dishes. Customers will pay to try new things, but not if they’re inedible. Clift, therefore has to carefully choose which experiments are worth pursuing and which simply won’t work. Combining random ingredients in a bowl isn’t a good way to experiment with people’s taste buds.

Where does this quandary leave chefs like Chad Clift? They have businesses to run and they have to give their clienteles what they want, yet they also have to find new ways to refresh the menu and use their true skills to create bolder, better tastes. One way chefs balance these dueling needs is by employing a team of specialized, skilled assistants and associate chefs at their restaurants to help them make decisions and test out their ideas before they reach customers’ plates. More than simply having brains and sets of taste buds analyzing the same experimental dishes, this makes the entire process of building a menu and creating new dishes a team activity, employing the specific skills of several professionals all working on the same problem. The head chef isn’t alone in his or her work and critical decision-making processes.

Chad Clift and his team work hard at Futoji Aji to create the best, boldest Japanese dishes for their customers in Seattle’s International District, where many Asian food options abound. This fierce competition makes it necessary to constantly evolve the menu and bring in new tastes and ideas to the traditional Japanese cuisine that Clift learned from his father growing up in Seattle. Clift learned to challenge the standards of Japanese cooking at culinary school and during his time working as an apprentice in a San Francisco Thai restaurant. Clift hopes that his process will continue to bring in more diners and express his creativity.

Chad Clift - Three Things to Know before you Skydive for the First Time

One of the many passions of Chad Clift includes skydiving, a pastime that he has grown fond of in recent years. He has been running the community upscale restaurant Swanky’s in Mossy Rock, Washington for over 15 years, and skydiving has a relaxing effect on him. Still, there were many facts that he wished he had learned before he took his first jump off of a plane. Here are his top three facts he wished he knew:

• Yes, your skydiving partner is certified and experienced. To be a certified skydiving partner, you have to have jumped hundreds of times and you have to pass many tests and exams to do it professionally. They always prepare you in the event of any emergency.
• Emergencies happen in the air. Chad Clift was worried about every possible thing that could go wrong skydiving before he took his first jump from a plane, don’t worry, the skydiving instructors always tell you what to do in rare cases involving instructors passing out or somehow incapacitating themselves in the air. You’ll be fully prepared to land safely even in the extremely rare event of an emergency.
• The scariest part of skydiving isn’t jumping from a plane. Chad Clifton knows that the scariest part of skydiving is actually riding up to jumping altitude in a small plane that seems sketchy but is actually safe. Jumping out of the tiny aircraft might actually be relieving in a way.

Chad Clift has jumped out of many small planes that don’t seem safe, and he loves it. He recommends skydiving to anyone who wants an intense adrenaline rush.
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Chad Clift - How to Break into the Food Industry

Chad Clift took an unusual route to break into the food industry. He moved to New York City and attended Le Cordon Bleu College of Culinary Arts after he graduated from high school—which isn’t unusual, but then he did something extraordinary: he moved back home to found the community five-star restaurant Swanky’s in Mossy Rock, Washington. Here’s a more conventional track that you can use to break into the food industry:

• Get an apprenticeship. Chad Clift went to school to learn from top-notch chefs in a classroom and mock kitchen setting. He worked briefly as an apprentice to a top chef in New York before he returned home to Washington. Most chefs start their career apprenticing for more experienced chefs because the time with an expert who trains them gives them an excellent resource for references in the future and they can tell you about job openings themselves.
• Learn a wide range of skills. Retail workers call this being cross-trained. If you know how to make and do a wide range of things, you’ll find more opportunities in different areas of the food industry.
• Communicate and network. Working as a chef, as Chad Clift knows, is just like any other job. Opportunities will be there for those who have friends in the industry. Clift got much of his initial funding for his project in his hometown from connections he made in chef school.

Chad Clift took his culinary industry skills and used them to open a restaurant that would help everyone in the community he grew up in.
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Chad Clift - Founder and Owner of Swanky’s

Chad Clift earned a Culinary Arts degree from one of the top chef schools in the United States. In 2000, Clift graduated from Le Cordon Bleu College of Culinary Arts in New York City. Clift, rather than remain in New York and work in one of the main global nodes of the food industry, moved back home to his small town of Mossy Rock on the Olympic Peninsula in Washington. He wanted to serve his friends and family with the best food he could create rather than a city of strangers across the country. Clift wanted to found a new kind of restaurant, one that was known in the community as a place where people could meet and forge relationships while enjoying some of the best food in the area.

Chad Clift moved back home because he wanted to give the people he loved access to the best food he could create. Clift found himself cut off from everything he knew in New York City. He was in the Mecca of culinary culture in the United States and could have found what he thought was his dream job in one of the many upscale restaurants in the city and begun his career. Instead, Chad Clift returned home to found Swanky’s, an upscale restaurant that everyone in his community can find something they want to eat at.

Chad Clift built his business to be a community service, not an exclusionary eatery. He crafted the menu to give everyone an option for good food.
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Chad Clift and His Passion for Sushi

One of Chef Chad Clift favorite foods to prepare and eat is sushi. This Japanese seafood staple is one of the many offerings at his new Seattle Restaurant. Not all seafood uses raw fish, and some variations are completely vegetarian. Sushi is the type of cuisine that is open to interpretation, or the whim of the Chef who is creating it.

 

Sushi has one common characteristic that crosses all of its many forms, and that is the use of rice. Sushi rice, also known as sticky rice, is prepared in a certain way to create a product that holds together. The proper creation of sushi rice is labor intensive. After the brown or white rice is steamed, rice wine vinegar is added and the rice is stirred with a paddle to cool it while creating a unique texture.

Sushi may be served in many different ways. The most common method used in many restaurants around the world is Maizushi, or the sushi roll. In this method, sticky rice and a combination of fish and/or vegetables are rolled in nori and sliced into circles. In Japan, the birthplace of sushi, it is actually more common to eat sushi as Chirashizushi. Through this preparation, a bed of sushi rice is spread across the bottom of a bowl and then layers of thin sliced raw fish are fanned on the top. Chad Clift loves all forms of sushi from the more conventional to the creative Western variations that have become popular.
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Chad Clift Makes Great Pho

In the city of Seattle, Pho is one of the most popular dishes served in many restaurants. Chef Chad Clift is serious about his Pho, and makes a superb version of this Vietnamese noodle soup. Pho, pronounced “fuh”, is named after the rice noodles that are included in every variation of the dish. Traditionally, Pho is a combination of broth, noodles, herbs, and meat. In the Asian country of Vietnam, Pho is considered to be a street food, sold by vendor off of their traveling carts. In the United States, Pho has become a trendy alternative to the typical Asian takeout option.
                                  

While Western countries have only recently caught on to the Pho craze, in Vietnam, it is a staple meal. Southern Vietnamese residents eat Pho for lunch or even breakfast. In Northern Vietnam, Pho is enjoyed any time of day of night. After the conclusion of the Vietnam War, many refugees from the country were displaced, and forced to emigrate to other lands. As these Vietnamese peoples moved out of their home land, they took their cooking methods with them. This lead to the introduction of dishes like Pho to nearly each continent of the globe.

The Pho that Chad Clift makes is one to remember. He starts with a rich and hearty beef broth that is seasoned with the traditional spices of ginger, clove, and star anise. While he sometimes makes Pho with chicken as the main source of protein, he prefers to use a good cut of beef, such as brisket.

Chef Chad Clift Debunks the Myths on Fat

With obesity rising to an alarming level, Chef and restaurateur Chad Clift works hard to educate his staff and customers about the dangers and benefits of fat. It is widely accepted in the scientific and medical communities that a low fat diet is one of the keys to a healthy and long life. Most people, however, do not realize that you should not remove all sources of fat from your daily diet. In reality, there are fats that are good for you, and vital to your growth and development. While the bad fats increase your chances for heart related illnesses and obesity, good fats work to protect your heart and help your brain function properly.

 All dietary fats stem from the plant and animal based foods that we consume. The four types of dietary fats are saturated fats, trans fats, polyunsaturated fats, and monounsaturated fats. All four types of fats will deliver the same amount of calories to the body. If you are counting calories, one is not better or worse than the others. Yet, if you desire a body that is healthy, you should work on replacing the unhealthy fats that you eat with the super fats that promote health. This means that your fat intake should be limited to only monounsaturated fats and polyunsaturated fats. Chad Clift states that these types of healthy fats can be found in ingredients like avocados, walnuts, olives, fatty fish, and natural peanut butters.

Blog | Chad Clift

Blog | Chad Clift

Chad Clift Wants His Patrons to Eat the Best Proteins

As an up and coming chef and restaurateur in Seattle, Chad Clift places great significance in the healthy aspects of the menus he creates. One of the many ways he has promised to feed Seattle residents a meal that is both healthy and delicious is through a selection of nutritious proteins. Proteins are an important part of everyone's diet, and cannot be skipped. This, however, does not mean that you should eat any type of protein. There are some that are laden with fats, which is never a wise choice.

Chad Clift

Proteins are important because they are a building block for the body. Every organ, cell, and tissue that makes up our bodies is constructed with the help of protein. This crucial nutrient is present in our hair, nails, and skin as well. As our bodies grow and change, the proteins we eat help us to rebuild our tissues. Proteins contain enzymes that sustain the body, and twenty vital amino acids that give us energy and make us grow correctly. This is why even for vegetarians and vegans, protein remains a source of daily nutrition.

In the United States, most Americans are actually more protein than they require each day, but the quality of the protein is poor. Chad Clift says that this has led to an overwhelming number of adults and children who struggle with health issues such as heart disease, obesity, high blood pressure, and high cholesterol.

Why Chef Chad Clift Loves Asian Food

Chad Clift got his first taste of cooking from his Japanese father, who taught him how to make a California roll at the age of twelve. Throughout his cooking career, he has always been particularly intrigued by Asian flavors as a way to connect with his heritage, and he currently works in Asian fusion restaurants in the Seattle area. He has also been fortunate enough to travel to several different cultures in Asia and experience their food firsthand. These trips have given him inspiration for his work back home in Seattle. While Clift loves food from around the world, he encourages everyone to try Asian dishes.

 

Just as in any other diet, Asian food has health benefits and health risks. However, Asian food is a great way for westerners to incorporate ingredients in their diet that they may tend to overlook. Asian dishes contain high amounts of vegetables and fruits, which many Americans do not eat enough of. They also have plenty of sources of protein other than red meat, such as beans and fish, which can be a great replacement for a burger. Finally, Asian food is often served in smaller portion sizes than American dishes, which can encourage weight loss.

Clift is also passionate about Asian food because of the wide variety of flavors used. Depending on the type of Asian food, the dishes may incorporate spicy, salty, sweet, savory, or sour flavors. Chad Clift loves working with these delectable flavors in the dishes that he serves at his restaurants.
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Chad Clift Loves Food That Is Healthy and Tasty

Chef Chad Clift knows the common struggle of trying to stay healthy but also wanting to enjoy the taste of food. He finds that the best way to keep from overeating or reverting to fast food is to find healthy foods that taste great and are easily accessible. While he cooks a wide variety of complex foods in his work as a chef, at home he sticks to his favorite healthy staples.


When he’s craving a greasy pizza, Clift instead chooses to make his own so he is in control of the ingredients and portion sizes. He opts for less oil and butter, smaller quantities of cheese, and plenty of vegetables and healthy meats on top. He also may choose to make his pizza on an English muffin or tortilla when he is in a time crunch or just doesn’t feel like making the dough for a traditional crust.

For healthy breakfasts, Clift opts to make his own yogurt parfaits instead of eating a sugary muffin or croissant or a fatty breakfast sandwich. He uses low-fat yogurt and includes many of his favorite fruits, including berries and banana. He also includes whole-wheat granola for a bit of crunch. Finally, when Clift is craving a heavy dessert, he instead goes for dark chocolate, which has plenty of health benefits and is less harmful than milk chocolate or other dessert. Dark chocolate is actually one of the world’s best sources of antioxidants. Chad Clift highly recommends staying aware of the content of your food and choosing options that are both healthy and enjoyable.

Chad Clift - How to Succeed in the Culinary Field

It is no secret that the culinary field is extremely competitive, and chef Chad Clift has slowly but surely found his way to success over a fifteen year long career. Many people wonder how to develop a successful career as a chef or other culinary professional, and Clift has found that it takes years of dedication and passion for food, good training, and a little bit of luck.
Clift had developed an interest in food in his early teen years, but it wasn’t until college that he started seriously training in food. Many would consider this a late start, but Clift’s dedication and willingness to learn gave him a leg up on the other students. He has a naturally strong attention to detail, which helped him develop strong technique quickly, as well as present himself well. It is crucial for a chef to be clean and well-composed in the kitchen, and Clift found that focusing on good composure not only kept him calm in stressful situations, but also helped him catch the attention of his teachers, and later, potential employers.

Once he developed strong technique, Clift found that being creative helped him advance and stand apart from his competition. He consistently worked outside of the box by keeping an open mind about ingredients and techniques he could use to develop new dishes. He also made sure to be friendly and make connections with other culinary professionals, as this helped him to network later on in his career. Chad Clift recommends that young chefs start by focusing on technique, and then later expand their horizons by experimenting with new kinds of food.

Chad Clift - Best Places to Hike in the Pacific Northwest

Outside of his work as a chef, Chad Clift loves going on hikes. He finds that hiking is one of his favorite ways to stay active and also enjoy his beautiful surroundings. Since he lives in Seattle, he is very close to many wonderful places to hike. When he has some free time, he loves to drive to nearby trails and mountains and spend some time outdoors. Here are some of Clift’s favorite places to hike in the area.

Chad Clift

 Washington State is known for having many great waterfall hikes. Clift particularly enjoys driving to Franklin Falls, which is just an hour’s drive from the city. It is an easy hike that anyone can do, and Clift recommends taking friends or family and making it a fun outing. For a more difficult hike, he recommends driving to Crystal Lake, which is located near Mount Rainier and has great scenery. There are also beautiful wildflowers and even mountain goats and elk, making it a good hike for those who want to enjoy beautiful scenery.

Chad Clift also occasionally travels to Oregon or Eastern Washington to hike as well. When he is in Spokane, he enjoys going to Deep Creek Canyon, which is a fun place to hike and rock climb, and has several different trails to choose from. In Oregon, his favorite spot is the Columbia River Gorge, which has beautiful waterfalls and canyons to explore, as well as wineries and breweries nearby. Chad Clift is very passionate about exploring the natural beauty around him.