Full Name:Augusto "Auggie" Lopez
Age:33
Currently Residing: Richmond VA
Currently Listening to: techno, trance , and some rock
Who do you work for: Great Seasons Catering
! I think what chefs do is amazing. These people have to have a very well thought out plan to provide impeccable taste. they have to be, not only, great cooks, but also have to exude an inner and outer creativity that makes it stand out. I am not a big vegetable fan. I also have a problem with textures in food. I don't eat certain things because of this. You would think I was malnourished. Trust me, I'm not. A great chef will make me think I'm not eating those things. A great chef is the master of illusion. He provides the look, the taste, and the texture of what is simply needed as sustenance. I love eating good food, convincing food, and food which gives me what I like to call, the food orgasm which then results in the food coma.
Yes, that is Auggie with Rocker Alice Cooper. Colombian
born, Auggie Lopez has been 
cooking
for several years, honing in on his talent. He is a master of creativity
and perfection. He not only perfects in course meals but also in desserts
- he makes killer desserts! He has a great sense of direction in his
kitchen. He knows how to get people to do what he wants and the result
is deeeelicious. He's detailed and a perfectionist when it comes to
cooking. When he's not building creative menus or catering an event,
he is out doing his other love....riding Harley motorcycles.
How did you become a chef?
I wanted to be in the hospitality business I wanted to work overseas
or on a Cruse ship right out of High school but never followed through.
Instead I got other jobs .... after getting tired of being a bodyguard
and trading emeralds, I
finally went for it and worked at it for a few years to see if it was
worth
spending the money in training and education and I think I fell in love
with it.....
What is the hardest thing about being a chef
and what is the easiest?
Hardest: A lot of pressure to make sure the team you are leading performs
well
and the stress that comes with it and The easiest mmmm... I don't think
its easy, but after practicing for too long: soups and sauces
Favorite spices?
Garlic....smoked paprika...Basil
What do you least like to make?
Vegetarian entrees
What or Who are your influences?
Chef Charlie Trotter. I had the opportunity to meet him and learn from
him. I am also influenced by some European and Creole dishes
If you could make dinner for a group of five,
who would they be and what would you make?
mmm...very hard to decide...Robert De Niro, Angelina JoliE, Jesse James,
Elizabeth Hurley and, Bono
I would start with:
Diced Lobster meat with crispy pancetta over a Spinach Risotto
Follow By:
Cup of Roasted red Pepper and Crab Bisque
For a salad:
I would do Crisp Micro Greens and Endive Mixed with Crisp Proscuitto
Ham ,Stilton Blue Cheese, and Fresh Bosc Pear Drizzled with Roasted
Shallot-Vanilla Vinaigrette
and for the main entree:
Roasted duck Breast Glazed with Orange-Fennel Glaze Presented over a
Forbidden Black Rice and and Roasted Leaks and...
For Dessert:
Fresh Wild Berries Layered with Flourless Caramel-Brandy chocolate Tort
and Crema Catalana.
BON APPETIT!
Favorite
dish?
Duck confit or Duck Jambalaya when is made the right way
When you go to other restaurants, what do you
usually order?
anything that is out of the ordinary
Do you tend to cook more or less at home?
Less
What do you think it takes to be a great chef?
You have to go for perfection always and never settle for less, love
what you do
and be humble no matter how good you are or you "think" you
are
Favorite genre of food you like to make?
French.....Creole....
Least favorite?
Vegetarian...But when I make it I try to make it less boring 
What would be your ultimate goal as a chef?
To pass along some of my knowledge as an educator (culinary Instructor)
or have my own restaurant. There is a lot of kids in the industry with
talent but need good leaders to put them on the right track
did you go to culinary school and if so where?
CIA (Culinary Institute of America) and Louisiana culinary Institute
If you had to leave a time capsule for future
generations what would be in it?
music....pictures...and may be some of my recipes
Auggie will soon have his own website and if you need him to cater your event, check him out at Great Seasons Fine Catering in Midlothian, VA. Trust me this guy is creative and really good for all your catering needs.