7.15.2007
The Untouchables
What I've come to discover is that Chefs in Charleston are like rockstars or actors in L.A. They're not just hot and cocky, they're untouchable. How do you get with these guys? How do you get in the inner circle? Unfortunately, I don't have the answer. Do you have to be in the F&B industry? It's a whole different life you know - they're nocturnal, they have sophisticated palettes, and I'm sure they snort the white stuff. Do you meet them at events? At least then they're out in front of everybody. Do you send them notes back to the kitchen? (I tried that maneuver tonight so I'll let you know if it proves successful.) Take Chef Brett McKee. The bald head, the jeans, the cowboy hat, the neck and snake-up-the-arms tattoos... if I ran into him on the street, I'd run for my life. But because he's the executive Chef at Oak... hot. And don't even get me started on his sous chef. If you're single, and up to the challenge, reserve the chef's table at Oak (Brett, Adam), at Tristan (Aaron), at Cordavi (Dave)... and your dessert is sure to come with extra cream.
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I certainly agree that there is something about the chefs in Charleston, they have an aire about them that is devilishly sexy. It's easy to get caught up with the glamorous lifestyle we "assume" they lead. Don't forget the other side of it though, the hours are horrendous. You're working all day handling the back office part of the restaurant, trying out new dishes or working on next seasons menu...then at 5:00 it's time to start the feeding frenzy...dealing with no-show waiters, crazed patrons, your neglected family, adoring females...and oh yeah, you're responsible for making sure each dish that goes out is perfect, just like you intended when you put it on the menu. Kudos to the chefs in this town that make it look effortless.
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