On The Line: Cole Gatchell of Hans' Homemade Ice Cream, Part One
Photo by Liz Monroy
Chef or cook is an all-encompassing term for one who creates food. This week's subject may dabble in some casual dining, but Cole Gatchell's specialty lies in their dessert. Trained by Hans himself, this confectioner can whip up an arsenal of flavors to satisfy a loyal clientele. His responses are short and sweet, like any authentic ice cream recipe.
Your earliest food memory:
Picking kumquats off my parent's tree in the backyard when I was six.
Favorite meal growing up:
Spaghetti and meatballs Your best recent food find:
AYCE at Gyu-Kaku.
Culinarily speaking, Orange County has the best:
What fast food do you admit to eating?
In-N-Out Burger because it's freakin' awesome.
What is your beverage of choice?
How long is the ice cream making process?
10-20 minutes, then 10 hours of freezing.
Are there any flavors you'd like to experiment with?
Yes-- salted caramel, gingerbread, cake batter, chocolate-covered strawberries.
One food you can't live without:
Egg whites because they keep me in good shape.
Where was your most recent meal?
Here. I had the egg salad in a lettuce wrap.
Best culinary tip for the home cook:
But a business from a 72-year-old German.
Is there a way to avoid brain freeze, or is it just a fact of life?
Fact of life, but I've never had it.
What do you think of people who take photographs of their food?
I think that they enjoy excellent presentation.
The grandma down at Pho Kimmy.
Tell us a fact that most people don't know about ice cream.
It's pretty darn easy to make.
Weirdest thing you've ever eaten:
Favorite places to eat (besides your own).
Cal Beach Sushi and Koba.
You're making breakfast. What are you having?
Eggs. A lot of them.
Weirdest customer request (and did you do it?):
Somebody wanted us to make a sandwich with toasted bread and a scoop of mint chip ice cream on the sandwich. And yes, we did.
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