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If you’re a culinary student and you’re going on your internship or extra. Find the highest quality most difficult kitchen you could find and go and see if you can really do it. Day in and day out and day in and day out and day in and day out and you’ll be fine. You…
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I think one of the things that I’ve always spoken about is that the South is a very large place. From North Carolina or Virginia down to parts of Florida, west to Texas, north to the eastern part of Kentucky. It’s incredibly vast. One third of the United States. So to say that the South…
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Podcast: Play in new window | Download (Duration: 38:35 — 21.3MB) | Embed
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I like a challenge. It’s very challenging to be in this business and try to stay relevant. I mean you can. There’s so many things. The opportunities are there if you will look for them. There’s so many beautiful things about the food industry. You can figure out what you can do. I like to…
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I think what I’m most proud of as a chef is the people that I’ve worked under me. The different people that I’ve seen come up from a cook right out of culinary school or maybe even a cook with no culinary school that maybe grows into a sous chef position or an executive chef…
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I feel like my creative process is very intertwined with my learning process and how I come to understand Taiwanese food. And typically that’s through a historical approach, or an effort to contextualize a dish in Taiwanese history, or understand where it comes from, and how it found its way to Taiwan. It usually touches…
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I approach everyone like an adult. And I’m very real at the end. This is a business. But I want to make sure people are happy here and I create an atmosphere of family. I just don’t hire people you know all my servers have to take tests quarterly about the menu. My main goal, for…
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Several years back, Chef Alex Harrell was part of a group of young chefs who challenged the status quo in New Orleans by adapting the traditional cuisine from the South and leveraging seasonal local ingredients. He started at Sylvain, then at the famous Angeline and now at The Elysian Bar. Chef Harrell likes to say that…
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To work in the business you have to work hard, want to go the extra mile. Be a good co-worker. Be a good team member. Stand up for yourself knowing that all of our voices and perspectives are really unique and powerful and we all deserve a seat at the table when it comes to…
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“At one point I had a lot of restaurants. I had six or seven restaurants. When I sold everything I decided to go on a trip. When I came back two or three years later and decided to open another restaurant not much changes happened while I was away. It almost felt that the “Hawaiian…
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“What I usually do, I’ll order a lot of seasonal ingredients and I’ll just order them without any dish in mind. And we just get them in, just so we can start that creative process and I know that I’m not going to waste an ingredient. Because you know we’re not going to throw anything…
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