Position & Restaurant: Cook, Delta Steak Company
Where are you from? I moved here from Atlanta but am originally from Orlando, Florida
How did you get into cooking? Eating, my mother taught me a lot, the rest was up to Alton Brown.
What is the best thing about your job? The opportunity to lend my skills to a great kitchen and the likelihood of free bacon.
Who is your favorite cook/chef? David Chang, I was inspired by Mind of a Chef.
What kitchen tool/utensil could you not live without? My Joan Chen Spiral Slicer and a charcoal grill.
What is your favorite flavor combo? Any part of a pig, seasoned and smoked.
Name three items in your fridge: Bacon, bacon, and bacon. Seriously, I have three different kinds of bacon in there right now.
Where do you get your best recipe ideas? Dreams, man.
What is the best meal you’ve ever eaten? The bhan mi sandwiches from Nha Trang in Orlando knock me out, there are 22 different ones and only so much room in my belly.
What is the weirdest meal you’ve ever eaten? Beef tongue tacos, why?
Personal specialties: Charcuterie… cured and smoked meats. The tradition is thousands of years old… refrigeration should have put an end to it, but, have you had bacon?
Favorite midnight snack: Ramen
Favorite kitchen music: Miles Davis
Who would you most like to cook for and what would you prepare? Bob Dylan; ribs & sweet potatoes.
Where do you like to dine in / around Oxford? Delta Steak Company or B.T.C. Grocery or the Crawdad Hole in Water Valley.
Favorite restaurant in the world: Momofuku or any of David Chang’s restaurants.
Aspirations: To launch ‘Trusty Brand Provisions,’ specializing in cured and smoked meats.
Fried catfish…eat the tail or no? How hungry are you? I’m not THAT hungry. I just had some bacon.
