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The Evolution of Junior MasterChef Logan

One of SideChef's youngest culinary partners, Logan speaks to his evolution in the cooking world.
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Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation are a way of life.
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We are excited to have Junior MasterChef Logan join us in the SideChef kitchen serving up southern-inspired dishes and giving us a peek into his cooking evolution.

What made you want to get into cooking?

I have always been drawn to the kitchen, even when I was 2 years old I was making coffee and watching my mom cook.

Do you have any training (formal or informal)? If so, where?

I am self-trained for the most part, except for some small training from a local seafood chef. I think this really helps my artistry evolve. I have never listened to the right or wrong way of cooking. This means that sometimes it may look like I don’t know what I’m doing, and sometimes I don’t, but my food always comes out perfect.

What was your first job in food? Or if you’re currently in your first ‘job’ in food, how did you break into it?

I consider the menu creation I did for a major charity event as my first real culinary job. I competed in cooking contests and competitions before that, but it wasn’t until I created my first menu for an event that I really felt the pressure and responsibility of a job. With menu creation, a lot of people depended on me to make a tasty and realistic menu so that the event would go smoothly.

If you’re not already doing it, what is your top dream job/career ambition in food?

I dream of stars, restaurants, and products for sale. It’s a simple dream to be the best in the world but hard to achieve.

Who is your cooking hero, and why?

I have to say my cooking hero is Jiro. His culinary philosophy is really incredible and his artistry is beyond words. I was 7 when I watched a 2-hour documentary on him and it has really stuck
with me ever since.

Best lesson of your career to date?

I’ve learned that you can’t succeed if you don’t try. You can’t be scared of the kitchen even if the food turns into something unexpected. It is still a journey into the unknown which is in many ways better then the known. If you are scared of fire you will only ever eat salads.

Advice for anyone hoping to break into the F&B world?

Cooking is part science and part art - always work to refine your artistry, and work, work, work!

What are your 5 top cooking tips or tricks?


  • Keep a journal on your food ideas, flavors, and plans.

  • Remember your Mise en Place. It’s critical.

  • Try every food. If you don’t explore food you can’t combine flavors in unexpected ways.

  • Toasting spices can boost the flavor.

  • Travel always broadens your cooking!

If you could sum up your cooking style into one sentence, what would that sentence be?

My style is ever-evolving. My best dish today won’t be my best dish next month. As a kid chef turned teen, I see my progress as a flavorist evolve as I age. I don’t want to be limited by my 11-year-old skills or my 17-year-old taste - so come back for more of my food. I promise it will be a journey.

Love this interview? Try these amazing recipe and cook with Logan Guleff.

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French Provincial Spatchcock Chicken

Logan Guleff
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