Four Inane Questions with Broadmoor Bistro’s Justin P. Hoffman

Courtesy photo

Ask any seasoned culinary pro, and they’ll usually have a handful of protégés who have gone on to bigger and better. Chef Justin P. Hoffman, meanwhile, has flicked hundreds, if not thousands, of chicks out of his proverbial kitchen nest at Broadmoor Bistro.  

For the past 13+ years, Hoffman has been the coordinator of culinary arts and restaurant manager at the Center for Academic Achievement in the Shawnee Mission School District. Daily, he helps instruct and mentor aspiring high school students while overseeing the management of the Broadmoor Bistro, Broadmoor Bakery, and the Broadmoor Urban Farm in Shawnee. With his two decades of restaurant experience, Hoffman tells us he now “has the unique opportunity to share my knowledge and experiences with the younger generation of culinarians who’ll soon be leading the charge in our ever-changing industry.” 

And while they say you shouldn’t have too many chefs in the kitchen, that’s not the case at Broadmoor Bistro, where Hoffman has teamed up alongside culinary veterans Bob Brassard, Steve Venne, Matt Ziegenhorn, and Doug Moles to inspire and motivate their all-teen restaurant crew.

In addition, Hoffman and the squad are famed for their Guest Chef Mentor Series at The Broadmoor Bistro.

“Five times a year, chefs from around the country travel to the school to work with and mentor students by cooking a 5-course meal with the students for 100 guests,” says Hoffman. “On January 17, we’ll be hosting local chefs Celina Tio and Don Yamauchi from South Carolina.” 

We caught up with the ever-patient Hoffman while he raced between the grill and sauté line to ping him with our patented list of dumb questions. Oddly, we also learned how to make a flan from scratch while we were there—so, bonus! 

The Pitch: What’s a recipe ingredient you’re apt to double, usually? 

Chef Justin P. Hoffman: I mean, is there really only one? Butter, garlic, herbs, salt, and wine (one for you, one for me). 

I think if most people knew how much of these ingredients were actually used when restaurants cook their food, they would be amazed. For example, I have never used just one clove of garlic, one tablespoon of butter, or two ounces of wine. Are you serious?! These ingredients add flavor and aroma to dishes—plus, doubling them can enhance the overall taste without significantly altering the texture or structure of the dish.

If you were a ’90s song, what ’90s song would you be? 

Now you’re speaking my language. Music has played a special role in my life through all of my ups and downs. But, when we are talking about ’90s music specifically, there is nothing better than ’90s R&B. It has a special place in my heart. 

So, I had to think about this for a minute. It’s everything from Blackstreet and Dr. Dre’s “No Diggity” to Ginuwine’s “Pony,” and Will Smith’s “Summertime,” to Montell Jordan’s “This Is How We Do It.”

But for me, Usher has always been my overall favorite. I enjoy every song he has made, but the one that I resonate with the most from the ’90s is “My Way.” I have and continue to try to live my life based on what I have decided is my way. I have tried my best over the years not to be influenced by other people’s opinions about me and the way I live my life. Seems fitting, as most chefs have challenges controlling their egos, but I hope at this point in my career—and life—that mine shows off confidence and not cockiness.

Describe—in excruciating detail—the perfect cup of coffee.

Being in the industry for the last two decades, I have consumed copious amounts of coffee, tea, espresso, and caffeine-filled beverages. 

Over the years my love for coffee evolved much as my philosophy of cooking has. My focus has changed from controlled chaos to the idea that less is more, and the focus should be on quality ingredients. 

I used to love a double-shot vanilla cappuccino. The soft sweetness and warm hints of vanilla mixed with the complexity of a dark roast felt like a warm hug in the morning to start my day. As my tastes evolved and I matured, the more I enjoyed the simplicity of a high-quality shot of espresso to sip at my desk as I worked on the day’s to-do list. (However, I have been caffeine-free for about 15 years now and can only dream about the perfect cup of coffee.)

On a scale from 1 to pristine, how clean is your car right this second? 

Pristine. [laughs] 

That hasn’t happened since I had my son six years ago. However, I would say that my truck is clean. Most of my life is controlled chaos. I live minute-to-minute on a schedule, so keeping a clean car and house is very important to me. It’s one way for me to find that calm in the middle of the storm. You have to have a place of solace to find peace. My home—and my truck as an extension of that—is that space. I have a car wash membership that I use frequently, and the inside needs to be in order and clean at all times. 

One of the greatest feelings for me growing up? It was hitting the car wash before hitting the town on a Friday night in the summer. Black paint so clean and shiny you can see your reflection. Windows down and music up with that ’90s hip hop and R&B to set the vibe right.