Chef Chatter

Chef Chatter: 3 simple ways to find menu inspiration

A.J. McCloud, culinary director of Tocaya Organica, expounds on the inspiration behind his menu creations.

January 24, 2020

By A.J. McCloud, culinary director, Tocaya Organica

Anyone that has ever worked in a professional kitchen knows how easy it is to get caught up in day-to-day operations, not to mention the dealing with a myriad of issues that arise on a daily basis. It takes a special kind of person to live in that space and actually like it; you wear many hats such as coach, mentor, teacher and firefighter all at once. With that said, it can become increasingly difficult to find time for yourself. That coveted quiet time is often the very place where I am able to develop ideas and become inspired to do something new and creative. Keeping that in mind, here are some of the things I do to create that quite creative time amongst a busy life:
1. Take the long way home
I work less than three miles from my house and often will take the longer way home by walking. Walking is a great way to decompress, relieve stress, and let your mind wander. As a visual person, the long walks through LA allow me to soak in the billboards, random street art, and feel the overall buzz of the city. Sometimes I see a color that I want to use for a new plate or even an advertisement that reminds me of something I ate as a child that I now want to update or put my own unique spin on. On my walks, I also take in all the smells of the city (some not as good as others). Sometimes, the best inspiration can be from walking by my local bakery or the nearby BBQ joint which organically inspires me to try something new.

2. Plan a trip
I like to go to places that bring me peace of mind. This doesn't necessarily need to be a long plane ride, but it should still feel like you're getting away. For me, this "happy place" is the ocean and one of my favorite spots to escape and think is this great little outlook called Goat Rock Beach in Sonoma County, California. Even the drive out is calming and wonderful. To get to Goat Rock, you have to drive through the Redwoods and as they end and the Russian River empties out into Pacific Ocean, the turf meets the surf.

You can even find wandering cows at the river's mouth. When I have a chance to go to Goat Rock, I find a place to sit on the top of the lookout and just stare out at the landscape and the water. I start to notice how the light reflects off of small pools of water as the tide goes out. In doing so, it allows me to think about how I can create something that brings me back to that one spot. In short, I often find inspiration from my favorite places and then try to recreate the feeling I get from those places.

3. Eat out and eat everything
This seems simple, but there's a bit of a science to it. More often than not, we are eating in restaurants that are somewhat similar to the ones we work in. In addition to these, I like to find places that are nothing like what I am used to, and see how they combine flavors and techniques to create something unique. Don't be afraid to ask questions at these places, too. "Why do you do that?" is still a valid question even when whatever they are doing seems to be simple and spot on. If you like something and don't know much about it, ask questions. When you see that sweet old lady making tortillas by hand tucked into a tiny little back corner of the kitchen, ask to pull up a chair and pick her brain. It is more than likely that she will love to talk to you about why she does what she does.

If you truly love food as much I do, this last tip will be very easy, but the first couple of ideas will take some planning and work. That said, I promise that if you take the time to disconnect, you may find that you become even more connected to your muse.

As culinary director of Tocaya Organica, AJ McCloud leads its "mission for better eating" as he spearheads the menu with a focus on high-quality ingredients and bold flavors. At Tocaya, his commitment to fresh, healthy meals is built into every bite of the modern organic Mexican cuisine.

Born and raised in Boston, McCloud grew up cooking Caribbean food for his family alongside his father, where he discovered the joy of making people happy through food. After studying kinesiology in college, McCloud went on to work as a physical therapist, where he soon developed an interest in overall health from the gym to the kitchen.

As a trainer and coach, McCloud went beyond fitness - from offering his clients meal prepping tips to advice on everyday wellness choices. To learn more, he started working in a kitchen and eventually left his practice to pursue a full-time career as a chef. McCloud, graduated top of his class at the French Culinary Institute in New York before going on to work with well-known chefs including Tom Colicchio (Craft), Joel Robuchon (Saucier), and Laurent Tourondel (BLT). He continued to rise through the ranks, eventually becoming the executive sous chef at the Ritz Carlton Hotel in Westchester. After a seasoned career in Manhattan, McCloud moved to Los Angeles and became the culinary manager for the Hillstone Restaurant Group and then culinary director for the Eureka Restaurant Group.

While his personal go-to order at Tocaya is the Street Corn En Fuego Bowl, McCloud is constantly working on research and development to enhance every item on the menu. As the brand continues to grow, McCloud is eager to make a positive impact on more and more communities by redefining the health-conscious dining experience with exciting flavors.

He lives in Long Beach with his wife and two kids. In his free time, he enjoys running and listening to funk and hip-hop music, along with channeling his special talent of answering almost every question correctly on Jeopardy.

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