Where food and history meet
"If you're really going to be creative, you're going to have to have your shit together." Chef Frank Lee https://youtu.be/2XUc-f8lCqQ Still learning from this man. As long as I've known him, Chef has always had this fantastic repertoire of aphorisms that continue to knock around my head. The rhythm of mis en place. Strike while …
"Gentlemen. When two separate evens occur simultaneously pertaining to the same object in inquiry we must always pay strict attention." "Give me a donut." Special Agent Dale Cooper, Twin Peaks I ran across an old Stuart Brioza menu. I was trying to put some sense of order to the man cave / office and found …
Continue reading "Why Mickey Bakst Matters (w/ Stuart Brioza)"
Yesterday, I posted links for anyone in the community affected by this weeks' flooding. But as the floodwaters begin to recede, we begin to assess the extent of the damage done. It's become immediately apparent that our Lowcountry local partner farmers, fisherman, and delivery agents have all been affected by the flood as much as …
In my post Monday, I included some of the discourse of the New Nordic Kitchen Manifesto that has helped direct and align the efforts of Rene Redzepi at Copenhagen's Noma. I also underscored the impact of the Manifesto on our own cuisine here in the Lowcountry if we were to apply the same precepts. As …
Big news from Copenhagen this week: I admit freely to an unabashed chef crush on Rene Redzepi. In the process of collaborating on a contemporary iteration of Nordic cuisine, he has broadened the landscape from which as chefs we may draw inspiration from. Rene Redzepi is an innovator and a leader. He was one of …
Yup, it's Bloodshirt Friday! I'd previously posted 2 other articles in this series from Lucky Peach authored by Rene Redzepi and David Chang. Here is the third in the series by Chicago chef Iliana Regan. Personally, what Iliana is saying resonated with me- the bits about unresponsive young chefs, stating "I’m not responsible for their …
Continue reading "Required Reading: The Culture of the Kitchen: Iliana Regan"
"Here. You're overdue," a familiar voice said. I turned to be hit in the face with a black t-shirt tossed across the office by Chef. Soft, 100% spun cotton, black, xxl. Sweet- I got my Bloodshirt. On the back, the familiar stamp "Cuisine Commandos." On the front, the famous insignia of Slightly North of Broad. …
In a July 5 Post and Courier article titled "Short Staffing Endangers Charleston Restaurants," Hanna Raskin detailed the many challenges to staffing food and beverage positions in Charleston. She is not alone. Chefs all over the country worldwide have spent the last several months lamenting the situation. The latest to enter the discussion is René …
Continue reading "Required Reading: Fantasies of a Happier Kitchen"
Just a brief note today. Put your team first! This was ingrained in me during my tenure at Gaylord Opryland. By putting our teams first, it allows them the tools they need and frees them up to more fully engage with guests. This is a core value to me, and to how I lead my team …
Continue reading "Wellness in Charleston’s Hospitality Industry"