By Wendyll Champoux

I met Steve during a rare quiet moment at the Berkshire Crowne Plaza Hotel & Resort in early July. We were seated in the comfortable surroundings of the Berkshire Crowne Plaza’s full service restaurant, ROCKWELL’S. Amidst the starched white napkins and inviting, upholstered seating we began to talk of his extensive culinary experience...

Was there one incident in particular in your past that jettisoned you into a career in Culinary Arts?

I’ve always liked to eat! But beyond that...I had an early interest in the field. I worked in the elementary school cafeteria at Mt. Greylock and my grandmother was an excellent chef. She worked for the old Wendell House Hotel as a chef and also worked as a private chef for a family by the name of Pinkus in Pittsfield. Working with food and in kitchens just seemed to be a natural fit for me.

What about schooling? Are you self taught or have you gone through professional training?

I am a C.I.A. graduate. (C.I.A. is the Culinary Institute of America in Hyde Park, New York.)

Steve, you have recently come from a long affiliation with the Red Lion Inn and now are in charge of Food and Beverages as well being the Executive Chef at the Berkshire Crowne Plaza Hotel & Resort, from a managerial perspective, what do you look for in a chef?

Someone who is excited about what they do...or what they are about to create. This is a creative industry and it requires passion. A sense of a passion for your work and the quality of the products you produce is essential in a chef.

What about National food trends, do they impact the cuisine in Berkshire County?

National trends effect Berkshire County cuisine constantly because of the immediacy of the media. Cooking shows on cable television, news, the internet, all of these things bring about change very quickly.

Is it change that the customer expects or anticipates because the plethora of information makes them more savvy consumers or at least more aware of what’s out there?

Yes, consumers are currently very savvy. But because of where we are geographically certain consumers want a traditional New England style meal. Each restaurant really has a choice, you can ride the trends or stick to a formatted cuisine style.

How would you define your own style of cooking?

I consider myself a Contemporary American Regional Chef.

Many geographic areas are distinctive because of their cuisine, such as New Orleans, California or the Heartland. Through your work in Berkshire County, do you see the style here as strictly New England or is there a more definitive regional distinction that sets us apart from say, Maine or the rest of New England?

...an interesting question...I would have to say that Berkshire County is not too unlike the rest of New England in terms of a further regional distinction. Coastal communities of course have their own bent on New England cuisine with an abundance of seafood at their doorstep, but Berkshire County resides somewhere in the tradition of using the ingredients which abound naturally around us. It has been a personal goal of mine at the Crowne Plaza to utilize local purveyors as often as possible. We have some fabulous resources here in the county for good quality, local food products. Poultry from Otis Poultry, Squeeze beverages, Hank McIntosh’s produce, Whorles Beef -- we have a lot of fine local choices.

Sounds very self sufficient and it makes me think of the Shakers. Do you believe that the Shaker heritage in Berkshire County plays into this theme at all?

The Shakers, from what I’ve learned of their cuisine, were very self- reliant with regards to their farming and agriculture. Perhaps yes, because of Berkshire County’s tough winters and hilly terrain historically we probably learned to rely on ourselves to some extent.

Let’s talk about the Crowne Plaza. You’re well known locally as one of the area’s premier chefs and your clout and hard work has done wonders for the Berkshire Crowne Plaza’s cuisine...I hear very good things...what did you do there? How did you go about implementing change?

The minute I walked in the door change was under way. There is a saying to always pick the low hanging fruit first...and that’s just what we did. We started using real eggs, we started using real everything and cooking from scratch. Fresh ingredients, sound recipes and not accepting second best. If I see something that is not right with my kitchen or dining room I don’t wait -- change is instantaneous.

Will the change of ownership affect your autonomy over the Food Service at all?

No because the facility is and will be independently owned.

Tell me what’s new at the Berkshire Crowne Plaza Hotel & Resort, I’ve heard of The Urban B.B.Q. what is it?

Park Square Grill recently had a new menu implemented and that is going extremely well. We also have a whole roster of entertainment scheduled throughout the week. The Urban B.B.Q. is an opportunity to eat poolside or on our wonderful deck and feast on some great grilled items. The menu will vary week to week, but will always feature, beef, chicken and fish of some sort. We’ve recently done some fabulous Ribs, grilled Salmon steaks and the salad bar that goes along with the entrees is unique, and very substantial. The meals are reasonably priced around $10.00 and $14.00 and we are also looking to have entertainment as well. The Berkshire Crowne Plaza Hotel & Resort is busy with countless renovations....you will just have to visit to keep current.