Logan Kock is the vice president of Strategic Purchasing and Responsible Sourcing for Santa Monica Seafood. He started his seafood career nearly 40 years ago as a waiter in Maine while working on his Masters in Biology. Kock spent eight years working on fishing boats before he began doing quality control for Red Lobster Restaurants. Below, he sits down for our In The Green Room Q&A.
Q. What is the last habit you tried to kick?
A. I don’t have one that I’ve been trying to quit.
Q. Who was your childhood hero?
A. Jacques Cousteau.
Q. What do you consider to be the greatest simple pleasure?
A. Eating food that you grew or captured yourself and made yourself.
Q. Where would we find you at 10 a.m. on a typical Saturday?
A. In the garden.
Q. What do you wish you had the nerve to do?
A. To sail around the world again.
Q. What is your favorite word?
A. Cerulean.
Q. What profession would you like to practice in your next life?
A. Documentary filmmaking.
Q. Whose talent would you like to have?
A. My boss.
Q. What is your most prized material possession?
A. My skull collection.
Q. If you could take only one more journey, where would you go?
A. The Louisiade Archipelago.
Q. Who is the one person living or dead that you would most like to meet for dinner?
A. My mom.
To read more about Kock’s panel on whether we’re running out of seafood, click here.
*Photo by Aaron Salcido.