Interview: Chef Michael Ritenour Of Shenandoah Valley's Massanutten Resort

Have you ever tasted tiramisu made with cherries? Neither had I, until I met Michael Ritenour, the award-winning 47 year-old chef at Massanutten Resort in Virginia's Shenandoah Valley, our chef interviewee for today. If you are able to get to the resort, you will probably have an opportunity to taste it. It's divine!

The Daily Meal: How did you get into cooking?
Chef Michael Ritenour: My father was the real inspiration for my work as a chef. He taught me how to hunt, fish, and to garden. We had a garden at our home and that is where I learned produce selection methods. My father would invite guests to have an evening meal and he and I would spend all day preparing and cooking the food for friends in our home. As a teenager, I got my first job flipping burgers at a place called The Dairy King. Finally, I went to culinary school and learned the different methods of cooking from various master chefs. My first job out of culinary school was as a sous chef in a French restaurant. Eventually I came to Massanutten where I have been for 22 years and counting.

Do you have a specialty dish?
I would have to say fish. I worked with classic French chefs that had a set preparation for each variety of fish. They would send me to the market to get fresh fish then get mad if it was a species they did not have a preparation for. The best part was that the preparation would then fall on me. If I purchased a familiar species of fish we made the same thing. I think after a while it became a game between myself and them.

Do you prefer a particular style of cooking?
Classical French and Southwestern, but more important than style to me is freshness and interesting ingredients. At Base Camp we make our own bacon and tasso, so the menu items like shrimp and grits take on their own unique flavor that no one can replicate. There are many extra steps in some of the preparations, but ultimately, that is what makes great cooks who make great food.

What kind of atmosphere do you create in the kitchen?
The cooks and chefs must listen to my instructions in all aspects, and they must truly want to be here and enjoy their work. In the past, I was stricter, but now have allowed more room for the different personalities you will find in the kitchen. However there are no compromises in cleanliness, food safety, food integrity, and the respect for each other and our guests.

What do you look for when you hire chefs to assist you in the kitchen?
As a team, we look for cooks and chefs that bring something to the table both in creativity and the ability to work long and hard hours. The rest we can teach along the way. We want individuals that have ideas but ultimately must be able to learn in the environment.