Over recent years food has started to become a larger and larger part of the overall theme park experiences. From seasonally themed food festivals to unique menu items, theme parks of all sizes are focusing on ways to make their cuisine stand out. Along with this trend, parks have been hiring talented executive chefs to run their dining programs, and we wanted to go “behind the menu” with some of these excellent chefs.
Chef Erick Ponce, Executive Chef of California’s Great America.
Last year we talked to both Chef Justin Watson of Busch Gardens Williamsburg and Chef Krysztof Siuta of Carowinds. In light of the recent announcement of new and updated restaurants coming to the park, this year we’re starting off with Chef Erick Ponce from California’s Great America!
Coaster101: Tell us a little bit about your background, Chef. How did you get your start?
Chef Erick Ponce, Executive Chef of California’s Great America: Scottsdale Culinary Institute grad, 2001. Then, after graduation, I had the opportunity and the blessing to work on a cruise for almost 3 years as executive sous chef; a casino in NM for 4 years as executive sous chef; and the Doubletree Hotel in Albuquerque for 3 years as executive chef, just to name a few. (I’ve been working as chef) for 18 years total.
C101: How did you make the decision to become a chef in the theme park industry? Was this something you consciously had wanted to do, or did it just kind of happen?
EP: I came from the San Francisco Zoo, so you could say I was coming from a similar environment. When I saw the posting for the position here at Great America I knew it would be the right move for me. I was in search of a challenge, in doing some research and looking at what the park had to offer I jumped at the opportunity.
Chef Erick demonstrating the blackened catfish slider from Taste of Orleans.
C101: What’s the most rewarding or your favorite part about working at Great America?
EP: I work with an amazing group of individuals and peers that make my time here fun and enjoyable. I make my commute into work every day with an open mind and a million different ideas that I would like to incorporate and show to the staff and guests, as well. So being able to showcase my creativity and passion is my biggest reward.
The catfish slider at Taste of Orleans was really good, with a nice mix of tastes, and a surprisingly clean flavor.
C101: On the other side, what is the most challenging aspect of the job?
EP: Being able to please everyone. With trends and guests’ expectations, needs and wants constantly changing, trying to find that perfect balance or harmony between crazy innovative food ideas and concepts, and making them health conscious for the guest looking to enjoy both sides of the spectrum.
C101: How do you feel about food becoming a bigger part of the overall theme park experience?
EP: I’m 100% on board. I feel that it all starts and ends with food. You can come to the park and get on the coasters as many times as you like, but you cannot take it home. As for food, you can purchase it, take it home, and enjoy it as many times as you wish.
Maybe the most decadent bread pudding I’ve ever had, Chef Erick’s croissant dough bread pudding from Taste of Orleans.
C101: The park recently announced some new restaurants and upgrades to existing ones. How do you come up with new items to offer when “updating” a restaurant, or how do you craft the new menus?
EP: It’s a team effort, we have a great F&B team here and collaborate every year to compile different ideas of what worked, didn’t work, etc. I also take guest comments and staff ideas into great consideration when I come up with an item or recipe. The theme or concept has a big part to play as well.
C101: When creating a new menu or item, where do you draw inspiration from? Are there specific things about Great America and the Bay Area you try to pull into the dishes?
EP: The park has many areas of inspiration, such as Hometown Square, and Orleans Place, for example. I try and utilize not only the park as inspiration, but our surroundings as well such as Gilroy, Salinas, San Francisco and Napa. When drafting new ideas I take where the new concept will be placed, what food would fit best and well received by our guests. Not to mention my Mexican roots also make an appearance once in a while.
C101: How do you put your personal touch on the menus at California’s Great America?
EP: I cook from the heart I don’t think I gets any more personal than that.
Maggie Brown’s is Chef Erick’s main go-to suggestion for the park. This year they added tritip and pulled pork to the menu, and next year are further updating the restaurant.
C101: On the personal side of thing, what’s your favorite menu item throughout the park? Your go to if someone asks you what to get?
EP: I get asked that a lot, and I always have said Maggie Browns Smoke House and Fried Chicken. But, with all of the amazing and outstanding choices that are being brought forth, I would stand by all of them and say you can’t go wrong anywhere you go. We try and have something for everyone. Just ask, we probably have it or can get it for you.
C101: With the events like Taste of Orleans and Red, White, and Brews, how much do you get to experiment with new types of food, or different styles of cuisine? Are there themes or styles you’d like to explore more in the future (any hints at future festivals you want to give us)?
EP: I love the festivals!!!!! It allows 100% creativity. It’s the time where I can take the guest and the staff on a different journey through food. We bring in items that you probably wouldn’t eat every day or even want to. For example, the bacon wrapped chicken hearts we did for Red White & Brews last season (which were a hit, by the way). Items like that I’m hoping we continue to explore with different festival ideas, and I’m open for new challenges. As far as new festivals you’ll just have to stay tuned.
Bacon-wrapped chicken hearts from Red, White and Brews. A surprise hit at the festival, and one of Chef Erick’s favorite one-off dishes. The park put the recipe on their blog if you want to make your own.
C101: What advice would you give to home cooks or any young chefs wanting to get into the amusement industry on the food side?
EP: If you love cooking, meeting new people and friends, coasters and rides; if you feel that you can make a difference by the food you create, then you would fit right in the amusement park food life. We make this a learning experience and we are taking the food industry by storm. The caliber of food that we create and serve our guests is not your typical amusement park food.
Like the rest of us, Chef Erick is looking forward to RailBlazer! (photo courtesy CGA)
C101: Finally, since we are still primarily a roller coaster website – do you ever get to ride any of Great America’s coasters, and do you have a favorite?
EP: I really do like coasters, but I do not have as much time to ride as much as I would like to; however, I have ridden Patriot, Flight Deck and hopefully soon RailBlazer. I am very excited and looking forward to that drop!!
Huge thanks to Chef Erick for taking the time to share his background with us, and some insight into how the growing food focus at parks like California’s Great America is happening. We can’t wait to try some of the new things he’s got coming in the new year, and we’re definitely excited to “stay tuned” for any news about new food festivals coming to the park this year. For more info on California’s Great America, check out their official website.
Have any favorite theme park foods or chefs you want to learn more about? Let us know which parks (or chefs) you’re most curious about in the comments (or on Facebook or Twitter) and we’ll try to add them to our Behind the Menu series!
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