Third in an occasional series of stories profiling chefs in Stark County.
Like many culinary professionals, Chef Demond Germany began acquiring his skills at a young age.
“I began my back-of-house learning by doing dishes and cleaning shrimp at the age of 14,” said Germany, a Stark County resident who is owner and chef at Scratch Steakhouse and Lounge in Louisville. “I spent a lot of years observing, learning how to do things and also how not to do things.”
Upon graduating in 1999 with a degree in culinary arts from the Pennsylvania Culinary Institute, Germany found himself with no real backup plan. He took a job cooking at a hole-in-the wall bar in Brecksville, where he began a steak night every Thursday.
Positive feedback there inspired him to open Scratch Steakhouse and Lounge in Louisville in 2019. Once the COVID-19 pandemic hit, he had to pivot.
“Like everyone else, we had to be creative. A steak isn’t something that lends itself well to take out, so I had to rework the menu,” Germany said. “I offered wing night and family-style meals to go. We survived.”
Scratch Steakhouse and Lounge offers USDA Angus beef, available as dry-aged steaks or traditional wet-aged steaks. Fresh seafood and chef’s specials are always part of a menu that also includes appetizers, pasta and chicken, sides and salads.
Germany recently sat down for a wide-ranging interview.
What is a moment that shaped your career as a chef?
“Observing and learning throughout my career was important. Definitely offering those Thursday night steaks. The feedback was so positive, I knew there was something to it.”
Describe your cooking style or culinary philosophy.
“It’s important to me to keep my skills sharp and keep up on trends. I change the menu at Scratch every three months, and, as I follow the latest trends and Michelin chefs, I know what to change to adapt a menu to Stark County tastes. I also have the philosophy of fine dining without fine dining pricing, and am able to keep my pricing in the reasonable range by breaking down beef and fish for steaks and filets myself.”
What do you enjoy most about developing new recipes?
“I love to push the envelope. I don’t want my restaurant offerings to remain stagnant. I want to be inspired and always learning. I want my customers to keep coming back because I offer great food and a creative menu.”
What food trends have you excited?
“My current obsession is short ribs. I love their versatility. Short rib croquettes, part of a pasta dish, the list goes on and on. When cooked just right, they’re so tender and offer so much flavor.”
Any chefs or culinary figures that have influenced or inspired you?
“Not any one in particular. I watch and follow many on social media. I like to read about and see which chefs are having great success at the moment, and why.”
Share a day in the life of a chef?
“It’s a lot more than cooking. I spend a great deal of time marketing, doing paperwork, attending food shows, procuring ingredients and checking pricing. I’m breaking down beef and fish, thinking about changing the menu, what specials I want to offer. And when service begins, I want to offer the best possible experience for my customers.”
What do you enjoy cooking when you’re at home?
“When I’m home, it’s comfort food. My favorites include meatloaf, chicken potpie, Sloppy Joes, and taco salad. Easy to pull together and satisfying.”
What advice would you give to aspiring chefs?
“You need to be truly passionate about being in the food service industry. It can be a thankless job, so you have to be a sponge and learn and observe the right ways and the wrong ways to do things while you’re working every job. Don’t stay stagnant. Always be growing professionally. Diners' palates are fickle, so keep up on trends but be sure to adapt them locally. Give them your best.”
If you go
WHAT – Scratch Steakhouse and Lounge
WHERE – 108 E. Main St., Louisville
PHONE – 234-252-1219
WHEN – 5 p.m. to 9 p.m. Monday through Thursday; 5 p.m. to 10 p.m. Friday and Saturday; closed Sunday.
SWEET POTATO CASSEROLE
Recipe by Demond Germany
Ingredients:
3 pounds sweet potatoes, baked and cooled
1/3 cup brown sugar
½ tablespoon cinnamon
¼ tablespoon nutmeg
1/3 cup heavy cream
2 large eggs
2 tablespoons butter, melted
Garnish:
Granola
Marshmallows
Steps:
Preheat the oven to 350 F.
In a mixing bowl, combine all ingredients (except garnish) and mix with a hand mixer until smooth.
In a baking dish, add the mix and bake for 30 minutes. Sprinkle with granola and marshmallows and bake for an additional 5 minutes. Serve immediately.
Reach Bev at bshaffer@gannett.com or 330-580-8318.
This article originally appeared on The Repository: Demond Germany brings skill, creative touch to Scratch Steakhouse
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