Notes on Thomas Odermatt's Presentation about Broly Roti

Introduction

• Speaker: Thomas Odermatt, owner of Broly Roti, a mobile rotisserie business in San Francisco.
• Business Origin: Started in 2002 with a single food truck.

Key Products

1. Rotisserie Chicken

   • Aim: Provide chicken better than restaurants.
   • Focus on serving hot, fresh food.

2. Signature Dish: Potatoes

   • Uses fingerling potatoes for their texture and flavor absorption.

3. Porchetta

   • Italian street food; involves a specific cooking technique.

Cooking Philosophy

• Sourcing: Emphasis on high-quality raw materials.
• Cooking Temperature: Oven runs at 425-460°F.
• Cooking Process:
  • Patience is key; rotisserie cooking cannot be rushed.
  • Potatoes cooked with drippings, allowing for indirect frying for enhanced flavor.

Daily Operations

• Preparation: Chicken loaded in the morning, roasted on-site.
• Location: Regularly attends farmers markets, notably at the ferry building, for 18 years.
• Customer Interaction: Builds relationships and is well-known in the community.

Personal Background

• Origin: Swiss accent; grew up in a butcher shop in the Alps.
• Education: Studied marketing and management at UC Berkeley.
• Entrepreneurial Spirit: Motivated to create a business from a well-thought-out plan.

Challenges Faced

• Theft Incident: Truck stolen three weeks into business; truck recovered but damaged.
• Resilience: Despite setbacks, managed to sell out quickly after recovering the truck and gained a publicity boost.

Signature Dish Preparation

• Porchetta Ingredients:
  • Uses heritage pork for better fat and meat balance.
  • Spice rub includes rosemary, fennel, pinot grigio, salt, lemon juice, and pepper.
• Cooking Technique:
  • Proper tying of porchetta to ensure even seasoning.
  • Thinner cuts for enhanced flavor.
  • Served on ciabatta bread with onion marmalade and arugula.

Community Engagement

• Farmers Market: Strong connection with customers; aims to maintain presence.
• Consumer Trust: Personal chef presentation builds credibility in the food quality.

Closing Remarks

• Pride in food craftsmanship and commitment to original cooking methods.
• Focus on patience in cooking for optimal flavor and presentation.