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Intervju: Šef kuhinje Kevin Gillespie

Intervju: Šef kuhinje Kevin Gillespie

Ako ste čuli za Kevina Gillespiea, to je vjerojatno zbog njegovog sjajnog nastupa Najbolji kuhar: Las Vegas, gdje je osvojio najviše Quickfire i Elimination izazova u istoriji emisije, proglašen je "favoritom navijača" i bio je u posljednja tri kandidata. No, dogodi se i da vodi jedan od najtoplijih restorana u Atlanti, Gunshow, koji je otvoren u svibnju i ima jedan od najjedinstvenijih koncepata koje ćete ikada vidjeti: jela se pripremaju i iznose u blagovaonicu, a gosti mogu birati između njih, nešto poput dim sum -a. Objavio je i svoju prvu kuvarsku knjigu, Vatra u mom trbuhu, prošle godine, koja je 2013. godine proglašena finalistom nagrade James Beard Award

Kuharske knjige: Kategorija američkog kuhanja.

Razgovarali smo s Gillespiejem o njegovoj prošlosti, simpatijama i antipatijama i njegovom iskustvu na FX -ima Archer.

Koji je bio vaš prvi posao u restoranskoj industriji?
Bilo je to u kokošinjcu u Locust Groveu, Ga samo krila, tenderi i pomfrit. Imao sam 15 godina i ozbiljno, to je bio najbolji posao koji sam ikada imao!

Kad prvi put uđete u restoran, što tražite kao znakove da je dobro vođen, da li će to biti dobro iskustvo itd.?
Uvijek mislim da je potrebno da te neko odmah pozdravi. Takođe ne volim vidjeti menadžera koji se bavi osobljem na otvorenom. Čini se da stvari ne idu dobro ako ona ili on to moraju učiniti.

Postoji li nešto što apsolutno mrzite kuhati?
Mrzim kuhati juhu od rakova jer sam, kad sam radila za Ritz-Carlton, morala godinama praviti 12 litara dnevno.

Da vam jedan kuhar iz istorije može pripremiti jedno jelo, šta bi to bilo?
Volio bih da me Escoffier natjera da breskvim Melbu i objasni mi to. Samo ne razumijem.

Stil usluge u Gunshow -u je svakako jedinstven. Možete li to objasniti i vašu inspiraciju za to?
Samo sam htjela mjesto gdje bih mogla skuhati dobru hranu i ljudi uživati ​​u njoj kao da večeraju u mojoj kući.

Šta smatrate svojim najvećim uspjehom kao kuhara?
Osećam se najuspešnije u tome koliko sam dobro uspeo zadržati lojalne zaposlene. Mnogi ljubazni kuvari i kuvari već duže vreme su sa mnom, sele su se sa mnom. I nastavili su rasti i postajati sve bolji tokom ovog vremena.

Šta smatrate svojim najvećim neuspjehom kao kuhara?
Ozloglašen sam po tome što sam ostavio nered iza sebe. Radim zaista čisto dok se pripremam, ali onda u posljednjoj fazi ostavljam sve ostatke. Često gubim kuhinjski alat - ne zauvijek, već satima, a ponekad i danima.

Na čemu ste imali iskustvo? Archer kao?
Ti momci su bili super. Bilo je sjajno. Ako ćete biti u crtanim filmovima, ne možete sebe shvatiti previše ozbiljno. Prvo što su mi rekli je: "Ne znam da li si voljan reći nešto od ovoga."

Koje je najtranscendentalnije iskustvo u objedovanju koje ste ikada doživjeli?
Bilo je to nedavno u Eleven Madison Parku. Potpuno su mi vratili vjeru u fino ručavanje.

Postoje li namirnice koje nikada nećete jesti?
Probaću sve jednom. Postoje mnoge stvari koje nikada više neću pojesti!

Postoji li priča koja, po vašem mišljenju, sažima koliko restoran može biti zanimljiv?
Radio sam u otmjenom objektu i ušao je gost sa pratnjom i obezbjeđenjem. Imala je jasne veze sa kraljevskom porodicom. Ja i još jedan kuhar odabrani smo za pripremu i posluživanje hrane. Bilo je mnogo formalnosti. Bili su to jako fini ljudi. Samo formalno. Čim je obrok završio, svi smo izvedeni. Nekoliko minuta kasnije počasna gošća se vratila bez pratnje i ušla u kuhinju da se zahvali. Jedan od kuhara predložio joj je da pokuša s nama i na kraju se napila pijana s nama na Ricardu, jedino što smo imali u kuhinji!


Kevin Gillespie odustao je od takmičenja Bocuse d'Or USA

Kada je Bocuse d'Or USA još u prosincu najavio svojih 12 polufinalista, na listi je bio samo jedan ulazak. Kevin Gillespie, Vrhunski kuhar miljenik navijača, zaslužio je svoje mjesto tokom jednog od eliminacijskih izazova emisije. Sada, u zanimljivom zaokretu, Gillespie se isključio iz konkurencije.

Zamjena Vrhunski kuhar finalista će biti Jim Burke, izvršni kuhar Jamesa u Philadelphiji. Trenutno su razlozi nejasni, iako stručnjak za Bocuse d'Or Andrew Friedman iznosi vjerovatnu mogućnost da, uz svu svoju nedavnu slavu, Gillespie nema vremena - i motivacije - za obuku za događaj. Nekako nisam iznenađen i uvijek sam se pitao hoće li se njegov jednostavan, rustičan pristup složiti s ostalim natjecateljskim pločama.

Jeste li tužni što čujete da Kevin više nema šanse osvojiti zlatnu medalju?


On Tomatoes sa šefom kuhinje Kevinom Gillespiejem, Gunshow

Kevin je kuhar mislećeg čovjeka. Na svaki način na koji ste mogli razmišljati o hrani, on je razmišljao o tome. I onda malo. Taj organski intelektualizam potječe iz njegovog rodnog mjesta u Georgiji, gdje je njegova bliska porodica jela hranu koju su uzgajali. Načini kuvanja njegove porodice i njegov snažan osjećaj identiteta kao južnjaka informišu sve o njegovom restoranu Gunshow u Atlanti. Pohvala koju je hrana dobila stvarna je kao i Kevinova Vrhunski kuhar status, viđeno na Bravo mreži. Ali kad vam kuhanje ne ometa pažnju, dopustite da vam odvuku pažnju priče koje priča, o mjestima, sastojcima i ljudima.

Koji je vaš omiljeni način da jedete paradajz? Iskreno, moj omiljeni način je jesti sirovi paradajz. Postoji neko povrće ili voće koje se rijetko poboljšava kuhanjem i mislim da je paradajz jedan od njih. Tako da je za mene rajčica narezana na kriške s puno soli jednako savršena koliko biste mogli napraviti.

Postoji li raznolikost zbog koje ste trenutno najviše uzbuđeni? Svake godine vodim sa sobom raspravu o tome koja mi je omiljena, a iskreno se svodi na uvjete uzgoja te godine - koji određuju kako paradajz izlazi. Postoji nekoliko sorti kojima se naginjem. Zaista volim Cherokee Purples. Volim kiselost zelene zebre, ali ta je super temperamentna, može biti pomalo brašnasta. Zaista volim i one male, sunčano zlatne rajčice-paradajz salate. Baš su ukusne. Tako su slatki, ali ipak su ukusno kiseli i ponekad su vam najbolji za okus.

U Gruziji, koji mjeseci u godini su mjeseci rajčice? Skloni smo se držati sezonalnosti svega što koristimo. Ono s paradajzom je to što njihov uspjeh ima veze s vremenskim prilikama. Nažalost, ove godine smo imali samo jednu rundu paradajza od naših farmera, vrijeme jednostavno nije išlo na ruku. Normalno, rajčice su nešto što bismo mogli vidjeti krajem maja - ali ih možda nećemo vidjeti do kraja juna. A onda ćemo ih vidjeti sve do rujna. Ove godine to nije uvijek bio slučaj, ali obično je to trend.

Na vašem jelovniku prošlog leta, koje jelo je omogućilo paradajzu da zasija najsjajnije? Ove godine smo se zaista naljutili na rajčice, pa ih nismo imali priliku predstaviti za moj novi restoran Gunshow. U prošlosti, u Woodfire -u, odradili smo zaista dobar posao sa našim sezonskim jelima od rajčice. Najdraže mi je bilo kada smo servirali hladan ili na sobnoj temperaturi paradajz-samo sirov, kao što sam spomenuo-dobro začinjen, u kombinaciji sa južnjačkim krem ​​kukuruzom, koji je vruć. Mislim da temperatura vruće do sobne i slani krem ​​kukuruz koji takođe održava slatkoću zaista pokazuju najbolje osobine paradajza.

Spomenuli ste svoj novi restoran Gunshow. Možete li govoriti o konceptu koji stoji iza toga? Gunshow donosi izvršavanje i posvećenost stiliziranim jelima koja ćete pronaći u finim restoranima i uklanja pretenziju, pompoznost i okolnosti koje idu uz fino ručavanje. Željeli smo stvoriti ambijent koji je ugodniji, zajednički. Odlučili smo poslužiti dim-sum stil, pa umjesto da sjednete i napravite narudžbu s menija, sjednete i jela izlaze iz kuhinje dok su pripremljena, dok je jelo spremno, izlazi iz kuhinje i ulazi blagovaonica s osobom koja ju je zapravo pripremila. Kuhari sami svrate do stola, kažu vam šta su napravili, a vi odlučite želite li to ili ne. Svu hranu poslužuje osoba koja je hranu napravila. Bilo da se radi o kuharu ili pomoćniku kuhara, poslužuje vas osoba koja ima ličnu vezu s tim jelom.

Šta je inspirisalo taj koncept? Pokušali smo katalogizirati ono što smo mislili da su uspjesi i nedostaci mog bivšeg restorana Woodfire Grill i općenito fine kuhinje (i što je još važnije). Kad smo uzeli taj popis stvari za koje smo smatrali da ih možemo poboljšati i počeli smo ih dotjerivati ​​jednu po jednu, shvatili smo da pokušaj utjecaja na totalnu promjenu u restoranu manipuliranjem jedne ili druge stvari nije bio vrlo učinkovit. Pa smo se umjesto toga vratili i pokušali razmišljati o restoranima koji služe zaista kvalitetnu, izuzetnu hranu, ali oni su to učinili na način koji nije dopuštao nikakvo zabludu, nikakve pretenzije. Razmišljali smo o ovim brazilskim odrescima, neki su proizveli bolje meso od vaših vrhunskih bifteka. Rade to na zabavan način, ali zapravo izvode na izuzetno visokom nivou. Razmišljali smo o mjestima poput Yank Singa u San Franciscu gdje svaki put kad odete tamo, zapanjujuće je kako možete završiti s 14 jela u pet minuta na vašem stolu. I svaki od njih je napravljen nevjerojatno dobro. Tako smo se osjećali kao da bismo iz toga mogli naučiti više od svega i staviti svoj vlastiti spin u to. Ako izrađujemo izvrsna jela i stavljamo na vidjelo svoju osobnu povezanost s tim, onda smo ponosni na svoj rad i htjeli smo se uvjeriti da ste, kad ste ovdje, shvatili da ste dio našeg radnog prostora. Otišli smo s više završnih obrada u industrijskom stilu kako bismo podsjetili ljude da su oni dio posla i da doživljaj objedovanja stvaramo isključivo svojim radom. Ostatak otpada u ruke restorana. Vjerujem da ljudi na stolicama, vani u blagovaonici, stvaraju ambijent, a ne ja. Oni odlučuju kako će obrok biti, jer dovode ljude s kojima se žele okružiti i jedu hranu koju žele pojesti. Za mene su to dva najveća doprinosa ambijentu. Nije ono što želite objesiti na zid.

Ako bismo se mogli samo malo vratiti na paradajz-bili ste na događaju Southern Foodways Alliance (SFA) u Chef and Farmer-u gdje je Vivian poslužila svoj danas poznati sendvič s rajčicom. Ljudi bi mogli pomisliti da je pomalo glupo ići na vegetarijanac s glavnim jelom. Rizikujete da potopite obrok jer ljudi očekuju proteine ​​kao glavni događaj. Šta mislite o njenom sendviču i odluci da ga posluži na SFA ručku? Prije svega, jelo je zaista izuzetno i pokazuje kako ako već imate odlične stvari, vaš posao nije stati na putu tome. Sendvič dokazuje da iznimno kvalitetni sastojci ponekad zahtijevaju da provedete više vremena razmišljajući o tome kako ćete jednostavno naglasiti prirodnu kvalitetu, a ne kako ćete je promijeniti. Mislim da vegetarijanska hrana može biti vrlo uspješna s pravim mentalitetom. U vegetarijanskoj kuhinji mi - mi koji jedemo meso - često razmišljamo o vegetarijanskim jelima kao o mesnoj verziji, zamijenjenoj nečim drugim. Pokušavamo pomisliti: "Pa, stvarno mi se sviđa ovo jelo i siguran sam da bismo to mogli učiniti samo s gljivama." A to je zaista nedjelotvoran način gledanja na vegetarijansku kuhinju. Kad pogledate svjetske kuhinje - Tajland, Indija, Kina, Japan - mjesta koja imaju vegetarijansku ili vegansku kuhinju, ona čine nevjerojatno robusna, uspješna i zadovoljavajuća vegetarijanska jela jer počinju od temelja, samo razmišljaju o tome da naprave nešto veliko. Mislim da je Vivian u tome napravila zaista dobar posao - krenula je sa zadatkom da napravi zaista dobro jelo s rajčicama koje je bilo vegetarijansko. Nije pokušavala napraviti jelo koje se inače radi s mesom i zamjenskim paradajzom. Mislim da je to bio rizik samo u smislu percepcije. Više od svega bio je to izračunati rizik, jer kad poslužite tako nešto, a ono u stvari ima tonu okusa i ima, u stvari, ovu nevjerojatno zadovoljavajuću kvalitetu, ostavlja ljude bez riječi jer su toliko iznenađeni , više nego da su dobili predjelo od mesa ili ribe.

I sami ste član SFA. Možete li nam reći o tome i kako ste tome pripadali? Prije pet ili šest godina, moja prijateljica Angie Mosier, koja je dugo bila uključena, potaknula me da to pogledam. Nisam bio svjestan šta je Savez južnih prehrambenih puteva, pa sam počeo istraživati ​​o tome i shvatio da je njihova najvažnija misija očuvanje povijesti i kulture koja nas toliko identificira kao južnjake koji okružuju hranu. Hrana je dugo bila nevjerojatno važan dio našeg društva, ali riskirali smo da izgubimo tu kulturu ako ne mislimo sami o sebi "moramo ovo zadržati na mjestu". Tako sam osjetio strastvenu potrebu da se javim jer potječem iz dugog niza ponosnih, rođenih i odgajanih južnjaka. Kad sam tek počeo raditi s organizacijom, provoditi vrijeme na njihovim događajima, nije bilo „hej, hajde da se okupimo i odemo negdje jesti“. Čuvali su priče i neodoljiv, trajan utisak koji hrana ostavlja na nas. Bilo je to više nego dobro jelo, ljudi s kojima smo jeli to jelo i događaji koji nas čine ovakvima kakvi smo, kao južnjaci. Trenuci za koje smatramo da su važni za našu povijest okruženi su hranom. Zato sam ponosan što mogu učiniti kako bih pomogao, bilo kroz prikupljanje sredstava ili na događajima. Uvijek je dobro vrijeme i vrijeme je provedeno s ljudima koji su zaista uzbuđeni što našu istoriju dijele s drugima.

Možete li pojasniti svoju istoriju juga i kako taj lični identitet predstavlja vašu hranu? Moja porodica - moj deda i baka, moj otac i sva njegova braća i sestre - bila je centar mog života tokom odrastanja. Cijela moja porodica živi u jednoj ulici, moji baka i djed su kupili svu zemlju koja je povezana. Tako sam odrastao s bakom i djedom, svim tetkama i ujacima, svim rođacima i svi smo živjeli kao jedna porodica. Zajedno smo kuhali i jeli svaki obrok, a to je bio produžetak odakle su porodice mojih baka i djedova. Oni su iz planina Južne Karoline, Georgije, Sjeverne Karoline, gdje taj greben prolazi kroz tri države u prilično kratkom roku. Dugo su se ta društva oslanjala jedno na drugo i zaista ste držali svoju porodicu blizu. Iako se moja porodica sada iselila iz planina i nalazi se južno od Atlante, taj se mentalitet nije promijenio. Kao djeca uvijek su nam govorili odakle je naša tradicionalna porodična jedinica, a mi smo se stalno vraćali i posjećivali druge rođake i naše velike tetke i ujake. Hrana je bila hrana, svi smo uživali, ali i hrana je bila pozadina naše bliske porodične jedinice.

To više nije ono što često čujete. Veoma je retko. Kao dijete, skoro nisam bio svjestan da sam dio toga, mislio sam da je čudno što smo se stalno motali jedno oko drugog. Ponekad sam idealizovao svoje prijatelje i njihove porodice koji su stalno izlazili da jedu. Činilo se da rade stvari koje su bile zabavnije i zanimljivije. Sada, kao odrasla osoba, shvaćam da, iako očito nismo imali privilegiran život u ekonomskom smislu, ja sam imala privilegiju da poznajem svoju porodicu jako, jako dobro, i imala sam tu nevjerovatnu mrežu podrške. Osim toga, cijeli život sam jeo zaista odličnu hranu. Odrasli smo tonu, ako ne i većinu. I mislim da mi je to pomoglo kao kuharu jer mogu prepoznati kvalitetu sastojaka. Takođe cenim važnost priče. Koja je priča iza ovoga - ne samo ovo jelo, već koja priča stoji iza ovog sastojka? Šta vas uzbuđuje zbog toga? Mislim da ta strast i to pripovijedanje mogu napraviti ili razbiti jela, a ja sam se oslanjao na tu znatiželju gotovo cijelu svoju karijeru, to je zasigurno nešto od čega izuzetno ovisimo ovdje u Gunshowu.

Naša emisija se zvala reality show i znam da ste imali vlastito iskustvo na reality televiziji, možete li o tome malo pričati? Koliko je to bilo stvarno? Čini mi se da se reality TV sastoji od dva vrlo različita stila. Postoji reality TV koja je dokumentarna, što smo nekada zvali dokumentarnim, gdje smo gledali događaje iz nečijeg života. Filmska ekipa je samo posmatrač. Zatim postoji reality TV koja je "isklesana". To ne znači da je napisano. Postoji razlika između to dvoje. Ali "isklesana" TV donosi realnost koju možemo predvidjeti. Analogija koju volim koristiti je sljedeća: ne moram vam reći da ako držite ruku nad plamenom, trznut ćete se i reći: "Au!" Ali ako želim gledati kako govorite "au", koji je lakši način od stvaranja plamena? Ne moram vam reći da to učinite. Moram vas samo staviti u poziciju u kojoj znam ishod. većina reality televizije koju ovih dana gledamo isklesana je na ovaj način. A razlika u tome što radite vi jeste što pratite Vivianin život. Pokušavate biti dio ovog putovanja. Ne pokušavate izabrati put za nju.


Intervju sa Kevinom Gillespiejem

Najzanimljivije stvari su bile sljedeće: 1. nije htio da njegov restoran pobijedi i namjerno nije koristio koncept koji bi doista učinio i zato što je znao da je kuhar u opasnosti, i da nije htio da njegov koncept preuzme IP (njegov supruga je advokat). pametan (iako je to imalo negativnih posljedica) 2. donio je odluku da se vrati s Bryanom V i dobri su prijatelji, zajedno idu na lov

Osećam da se nije dobro snašao u ovom intervjuu. Kako biste se svi natjecali na terenu za ratove u restoranima? Da li biste krenuli Gregoryjevim ili Ericovim putem i predstavili nešto zbog čega imate snažan osjećaj ili koncept bacanja?

Kao što je Kevin istakao u intervjuu, svaki koncept koji se koristi u emisiji postaje intelektualno vlasništvo vrhunskog kuhara. Znajući to, definitivno ne bih htjela koristiti nešto zbog čega sam bila strastvena i na čemu sam godinama radila. Nakon emisije možda je neću moći koristiti.

Mislio sam da je zanimljivije to što je Kevin zapravo pucao u sredinu na tom izazovu - i svejedno pobijedio. Pitam se koliko je drugih kuhara to učinilo.

Mislim da to govori o tome da mu POBJEDA nije primarni cilj. Stalo mu je do toga da prenese poruku o povratku i da učini nešto dobro svojim zaposlenicima. Da li je nedostatak ambicija u konkurenciji dobra ili loša stvar subjektivno je

slažem se da ni u ovom intervjuu ne mislim da se dobro snašao - ego, sheesh. on mi je takođe pomalo propovedan i shvatili smo .. vaša žena je advokat. ne znam i 've je uvijek volio kevina, ali ne znam vjerujem li da je ciljao na sredinu u restoranima. to 's jednostavno nije ono što bi učinila "prilično konkurentna" osoba

Slažem se. Mislim da se pokazao kao super samozadovoljan i s velikim egom. Ali priznajem i da ga nikada nisam smatrao šarmantnim kao druge, pa možda i ne čudi što nisam uživao u ovom intervjuu.

Kevin mi je i ranije bio kao meh, ali ovo je tako slatko. Nadam se da će se vratiti i imati drugu priliku. Kakav dobar momak.

Nekoliko zanimljivih stvari iz pristojno dugog intervjua, ako ste ljubitelj Kevina, svakako ga pročitajte:

Kakva je bila vaša reakcija kada vam je produžena ponuda da se vratite? Pa, zamolili su me da se vraćam skoro svake sezone od 6. sezone. Svake godine dobivao bih godišnji poziv i od mene bi se tražilo da ponovo učestvujem. Uvijek bih rekao da nemam interesa to učiniti drugi put. Jedino što se ovaj put zaista promijenilo je moja dijagnoza raka.

Spomenuli ste ovu epizodu na kojoj ste vi i Bryan Voltaggio pokušali zajedno proći do finala. Kako je bilo okupiti se sa svojim kolegom finalistom šeste sezone? Nakon prve sezone Top Chefa, Bryan i ja postali smo prijatelji u stvarnom životu. Provodili smo vrijeme jedno s drugim, išli bismo zajedno na lov. Kad smo se vratili, zajednički smo donijeli odluku. “Ako se ja vratim, i ti ćeš. Ako ja neću, nećeš ni ti. ”

** Uđimo u "državnog kapetana" svega. Šta je inspirisalo koncept? Je li to bila ideja na kojoj ste radili prije nego što ste bili na vrhunskom kuharu u 17. sezoni? ** Ne, uopće ne. Ovdje ću ispričati najmanje seksi priču svih vremena. Gregory već dvije godine radi na svom konceptu. Ja se bavim otvaranjem koncepata prilično dosljedno. Oženjen sam veoma uspešnim i moćnim advokatom. Pročitala je svaku rečenicu ugovora o vrhunskom kuvaru i prije nego što sam otišla naglasila mi je da, ako sam udana za neko posebno intelektualno vlasništvo koje imam, ne smijem to koristiti u emisiji. To više ne bi pripadalo meni.

S obzirom na to, nisam imao namjeru koristiti bilo koji koncept koji namjeravam otvoriti u stvarnom životu u emisiji. Ne želim biti u poziciji u kojoj moram dobiti odobrenje za to. Dakle, "Kapetan zemlje" je nešto što nikada nisam razmatrao, niti ću otvoriti. Čisto je proizašlo iz činjenice da sam u tom trenutku, koliko god ovo zvučalo glupo, htjela učiniti nešto što bih mogla učiniti dobro. Ali nisam želio nešto što su sudije mogle izabrati. To mi se obrnulo.

Spomenuli ste na početku ove najnovije epizode kako ste ti i Gregory raspravljali o tome hoćete li osvojiti izazov na terenu s obzirom na to koliko vas ovosezonska pažnja stavlja u centar pažnje. Znači, nikada niste htjeli to osvojiti? Nikada nisam namjeravao da moj restoran bude odabran. Nisam mislio da je "Country Captain" dovoljno snažan koncept za pobjedu. Ali isto tako sam znala da jelo mogu napraviti tako dobro da bude ukusno, pa me neće poslati po njega. Moj cilj je bio pristati usred tog izazova, ali to nije uspjelo na taj način.

Vaš tim, Bryan, Melissa i Karen, slovio je za najbolje pse. Jeste li tada stekli taj osjećaj? U Gregoryjevom timu odabrao je ljude za koje je znao da su otvoreni za njegovu viziju i rade upravo ono što je od njih tražio. Izabrao sam mnogo šefova za svoj tim. Moji odabiri su napravljeni isključivo sa stanovišta komunikacije. I svakako nisam stavio mnogo na ideju da smo mi predvodnici. Još uvijek to ne vidim tako, jer to nije prednost u ovom izazovu.

Jedno od pitanja koje su sudije imale s vašim menijem bio je broj kurseva. Koliko ste razmišljali o tome da prepravite svoja jela u odnosu na zadržavanje početnog koncepta? To je tradicionalna stvar. To nije nešto što smo izmislili. Ideja je bila da su u klasičnim južnim domaćinstvima u dane kada slavite obroci vrlo formularni. Postoji kurs predjela, kurs uživanja i slične stvari. Zatim bi imalo glavno jelo, zatim deserte, bombone i kolačiće, a zatim kafu. Pokušavao sam se držati onoga što bi se smatralo odgovarajućim, u historijskom i regionalnom smislu. Znali smo da ne možemo sve, pa smo to smanjili. Ali ako je osoba koja gleda emisiju zapravo iz tog područja juga i napravili bismo večeru u jednom slijedu, rekli bi da to uopće nije način na koji rade. Brinuo sam se o autentičnosti.

@50m, Tokom epizode Kevin je rekao da razmišlja o uređivanju nekih jela i da je vjerovatno mogao ili trebao, ali unutrašnji monolog u njegovoj glavi bila je njegova baka koja mu je rekla "daj im sve što možeš i onda im daj još malo .." Čini se da je Tom tada prihvatio tu filozofiju s kulturnog stajališta i rekao da možda broj jela nije problem, ali umjesto toga drugi faktori. Sudije su navele: tekstura je bila ista, tanjiri su trebali biti veći i uključivati ​​više jela, neka jela su imala previše sadržaja za prilog.

Kad smo već kod tog početnog koncepta, sudije su izgledale zbunjene vašim dekorom, nazivajući ga ženstvenijim i formalnijim od visine. Kako reagirate na tu povratnu informaciju? Pretpostavljam da nisu baš dobro slušali! Mislio sam da je zanimljivo što su to komentirali. To me je natjeralo da shvatim da ne znaju ništa o južnjačkoj kulturi. Ovaj koncept nije posebno inventivan. Ja samo pokušavam pokazati kako izgleda formalni južnjački obrok. Dakle, dekor se podudara s onim što bi bilo rasprostranjeno i smatralo se stilskim u tom dijelu svijeta.

Jasno je da je vrijeme bilo problem kada je u pitanju “Kapetan zemlje”. Opiši mi kakvo je bilo iskustvo s tvog kraja tog dana. Zaista je počelo dan ranije. Imali smo ozbiljan problem koji bih volio da smo uspjeli riješiti. Nažalost, način na koji su pravila izazova funkcionirala, nismo mogli. Jelo "Country Captain" zahtijeva vrlo specifičan set sastojaka. Bilo mi je dozvoljeno da kupim te sastojke za smotru. Ali tada mi nije bilo dozvoljeno da ih kupim za Restaurant Wars. Naručili smo prave stvari, ali su došle pogrešne stvari. To mi je odmah bacilo lom u plan. U početku sam rekao: "Ja ću samo još jedno jelo." Ali već smo odštampali menije. Na kraju smo morali napraviti jelo, iako nismo dobili pravu piletinu ili začine. Već sam znao da to neće proći dobro.

Nisam siguran šta misli pod & quotnot dozvoljenim. naručio prave stvari, ali su došle pogrešne stvari. & quot: Nema sumnje da bi ga sudije pitale zašto ne može 't napraviti mješavinu začina ili upotrijebiti neku od drugih 60 marki octa (vidi Pitch Perfect), ali budući da je sudački stol bio mora biti uređeno samo nekoliko minuta.

Šta je sa samom uslugom? Najveći problem bio je što nismo imali profesionalne servere. Ljudi koji su radili s nama bili su više poput filmskih statista. Nemaju posebne skupove vještina. Oslanjali smo se na ideju da ćemo dobiti iskusniju grupu ljudi koja može podnijeti određenu težinu.

Sada kada su rezultati Restoranskih ratova i vaša konačna odluka objavljeni, kako gledate na to unatrag? Zapravo ga nisam ni gledao. Ali znam šta se dogodilo pošto su to svi u mom životu gledali i pričali mi. Potpuno ostajem pri svojoj odluci. Kao vođa, ne biste trebali kriviti svoj tim. Trebali biste kriviti sebe što niste učinili ono što je potrebno da biste inspirirali, usmjerili ili poučili svoj tim.


Sitbits: Revival ’s Kevin Gillespie dijeli recepte na CBS -u

Kuhar i vlasnik Revival -a i Gunshow -a Kevin Gillespie predstavljen je ove subote na CBS -u kako bi razgovarali o svojoj knjizi “Pure Pvin Awesomeness. ” Bivši takmičar “Tuha kuhara ” podijelio je sa domaćinima neka od svojih prepoznatljivih jela, uključujući glaziranu svinjsku lopaticu Coca-Colu i griz preko noći (recepti su na web stranici CBS-a) ). Gillespie, koji je nedavno bio nominovan za nagradu James Beard, objasnio je kako je došao do naziva knjige. On je imao domaćine u šavovima tokom petominutnog intervjua. A na pitanje s kim bi želio podijeliti obrok ako bi mogao s kim sjesti, Gillespie je rekao “Homer Simpson. ” Evo ’s cijeli intervju:


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U ostalim vijestima o Gunshowu, restoran je najavio kuhare koji će učestvovati u seriji 2016 “Hired Guns ”. Niz gostujućih kuhara pridružiće se Gillespieju u kuhinji kako bi sami skuhali svoja prepoznatljiva jela. Evo postave#8217:

Bad Dog Taqueria u selu Emory ima novo ime. Sada je Dankbaar Taco. Ono što sada Atlanta izvještava “ postoji novi upravljački tim ”. Generalni direktor rekao je za What Now da je trenutni vlasnik ” još uvijek na brodu “kao kreativni kultivator. ” Tracy Mitchell, vlasnica Bad Dog Taqueria, uhapšena je u smrtonosnom napadu prošlog novembra. Njene optužbe uključuju ubistvo vozilom, udarac i bijeg i nesmotrenu vožnju.

Twain ’s Brewpub & amp Billiards objavili su novi meni za vikend brunch, prema Atlanta Eater -u. Izvješćuje se da “prošireni jelovnik obuhvaća razna jela, uključujući zdjelu od granole i jogurta, shakshuku i naan, hash kobasice od goveđeg mesa, te domaći pecivo sa suhim lososom. ” Eater kaže da se Twain ’s također predstavlja nove ponude za ručak i večeru.

Direktor vina i pića "Cakes & amp Ale"#8217s razgovara o filozofiji vina s Atlanta Eater -om u restoranu Decatur i Bread & amp Butterfly u Inman Parku. Jordan Smelt je rekao da on i šef kuhinje Billy Alin uživaju u razgovoru o vinu i da se međusobno tjeraju da poboljšaju hranu i vinske menije.


Supa od korenastog povrća

Sastojci

Panceta od 8 unci ili nedimljena slanina, narezana na kockice & frac14 inča

2 & frac12 šolje luka isečene na & frac14-inčne kockice

1 & frac14 šalice rutabage ogulite i narežite na kockice & frac14 inča

1 šolja celera isjeckana na kockice od 14 inča

⅔ šolje šargarepe oguljene i narezane na kockice od 14 inča

1 & frac14 šolje suncokera (jeruzalemske artičoke) narezane na & frac14 inčne kockice

1 & frac14 šalice repe oguljene i narezane na kockice & frac14 inča

1 šolja pastrnjaka oguljena i narezana na kockice od 14 inča

1 veliki češanj belog luka, tanko narezan na mandolini

6 šoljica pilećeg temeljca (gore navedeni recept)

1 kašičica espelette bibera

1 snop belog zelja repe narezanog na šifonadu (tanke trakice), oko 4 šolje

& frac14 šolje svežeg peršuna ravnog lista, mlevenog

& frac14 šalice svježeg vlasca, vrlo tanko narezanog

Upute

1. Zagrijte veliki emajlirani lonac od lijevanog željeza ili drugi lonac za juhu na umjerenoj vatri. Dodajte pancetu, promiješajte i kuhajte dok panceta ne postane zlatno smeđa, 8 do 10 minuta. Dodajte luk, rutabagu, celer i mrkvu i kuhajte dok povrće ne počne omekšavati i luk postane proziran, oko 6 minuta, miješajući s vremena na vrijeme. Dodajte suncokrete, repu i pastrnjak i kuhajte još 8 minuta, miješajući nekoliko puta. Umiješajte češnjak i kuhajte samo dok ne zamiriše, otprilike 1 minutu. Umiješajte pileći temeljac, espelette papar i sol. Dovedite smjesu do vrenja, a zatim smanjite vatru na minimum, poklopite i pirjajte 5 minuta. Povrće bi trebalo da bude samo mekano.

2. Maknite lonac s vatre i umiješajte zelje repe i oko 1 žlicu limunovog soka. Okusite i po potrebi začinite s dodatkom soli i limunovog soka. Zagnječite u činije i ukrasite peršunom, vlascem i listovima celera.

SAVJET ZA PRIPREMU: Nemojte doći u iskušenje da ovdje usitnite češnjak. Treba ga narezati. Ako ga usitnite, mali komadići će se brže skuhati i razviti gorak okus. Kriške takođe doprinose teksturi supe. Ako želite pripremiti juhu unaprijed, pripremite je do tačke dok povrće ne zavri u začinjenom temeljcu. Ohladite i ostavite u frižideru do 2 dana. Zatim zagrijte juhu i dodajte zelenilo i limunov sok neposredno prije posluživanja i ukrašavanja.


Intervju sa Kevinom Gillespiejem

Ne znam odakle visoka očekivanja od servera. Kada je iko ikada dobio dobre servere koji bi mogli ubrzati za Restaurant Wars?

To je vrlo kul intervju imo. Odlično se povlači. Čudno da nije imao interesa biti EC. Kladim se da je mnogo ljudi tako razmišljalo.

In non all star seasons, you get young people who want to prove they can do it or very few who know how to do it, so the ones who can step up. Here that doesn’t play.

It’s also pretty cool him and Brian are close. They honestly seemed like pretty similar types of people from vastly different worlds in 6

His comment about competing alongside Bryan Voltaggio was very telling to me. I think the producers were thinking the exact same thing. When I saw both of them were cast it seemed like a Bryan / Kevin finale was inevitable.

“. we just said it would be great if two friends could share that moment a second time. It’s a crazy idea to think that you can end up in the finals with the same people again. That would be a very special moment.”

I really hope this doesn't happen b/c having them both in the finale means neither Melissa nor Gregory makes it ☹️

I wanted a Kevin v Melissa finals match up.

Wonderful article and Kevin comes across so well. I particularly like that his wife read through the contract and they considered the intellectual property ramifications!

I love Kevin and loved how he handled his loss. That said, I definitely cringed when he said the restaurant would be serving 'plantation south' food. I was like, bro, let's just go ahead and not use the word plantation while describing what's good about your food, m'kay?

Da. I like him a lot, and I give him the benefit of the doubt that he's not thinking slavery when he's thinking about plantations, but I think for a lot of people, that's where our minds go when we think plantations and south in the US.

Da. Couldn’t agree more. Of all the adjectives.

Yeah that definitely stuck out to me too. I do wonder how other people described that era/cuisine? Antebellum?

Fingers crossed that he pulls off LCK.

I really liked his advice about “narrowing your focus” regarding how to support the restaurant industry while acknowledging that his restaurants are better positioned than most.

In hindsight, I now totally see how he thought his dish would never be chosen. I wonder if the others were thinking along those same lines.

So far theres no one I don't like in this season which makes it a bit boring. Even Lisa and Carol came off much nicer in this show than in the past. Its hard to see anyone leave at this point. But I think Melissa seems like the stand out star in this season so far with Gregory not far behind.

I don’t dislike her but LeeAnn definitely annoys the hell out of me

He came off like such an asshole on the show, constantly saying small negative things. Most of the stuff he said to Nini was just negging.

He was my #1 in all my top chef fantasy leagues. This just screwed my whole bracket.

He’s not making it out of LCK.

I think he will! They usually bring them back to Top Four? So he needs to knock out 7, 6, 5, 4. Not to be disrespectful to the other chefs, but there’s easily 4 people there I could see him beating in the next few weeks. Seeing him actually get to the final meal is less likely but still plausible, he was a front runner before this.

I also always wonder if there’s an unconscious element to who Tom or the other judges want to see move forward and how that effects their judging. I think Tom would be interested in seeing him in the finale.


Watch Kevin Gillespie's Culinary Journey

The latest episode of Culinary Journeys by CNN International aired last week following chef Kevin Gillespie as he traveled to the countryside of Buenos Aires, Argentina, to learn about the traditional asado method of grilling meat.

In the episode, the keen meat and BBQ enthusiast, who runs a number of restaurants that serve Southern style American dishes, learned about open fire cooking techniques and the idea of letting the meat shine. No rubs, spices, or special sauces - just perfectly cooked meat with what he calls a "complex brine".

It’s a top episode that follows a wide eyed chef in search of knowledge. You can now watch the whole episode online with the three clips below, plus read our interview with Gillespie as he discusses what he took away from the wonderful experience.

Tell us about your Culinary Journey.

"I honestly think that the best part about it was watching this passion for a style of cookery that we in the Northern American portions share with our cousins in South America. We learned it from the same people and to watch that style of open fire cooking, whether we call it BBQ here and they call it Asado, just seeing the similarities you realise that even though we live thousands of miles apart we really share a lot of the same culinary heritage.

"I believe that chefs inherently are drawn to some of these older ways… there’s a piece of us that’s just rooted in our humanity and as human beings we are naturally drawn to the essence and power of fire. And when you look at the food world that we’re in these days with places that offer more style than substance, how could you revert back to more substantive cooking than to return to cook with fire? When people now are trying to find a way to differentiate themselves, as funny as it is, returning to the most archaic method possible almost makes you unique.

"One of the things that I noticed is how simple they make the seasoning. For example, when they’re cooking meat, they don’t cover in a lot of various spices or rub it down with anything, they essentially make a complex salt water brine and they use that liquid to baste the meat as it’s cooking. It seemed a little peculiar to me but what I realised is that their goal is to focus on perfect cooking. I think they feel that the more simplistic they can do it, it’s a show of prowess and that’s a very brave way of cooking - one that I applaud and although I’ve been saying it for many years, it really energises you to going home and focusing on doing things in the most simplistic manner but executing them perfectly".

What’s one culinary journey you really look forward to taking?

"For me it’s actually something that we have been trying to cook for years, it’s the traditional open pit BBQ of The Deep South. It’s a whole hog cooked in a manner where it is just seasoned with salt and cooked over coals. It sounds very simple but almost no one does it any more because it’s a very difficult technique to execute. There’s only two places near my home that do it, one is seven hours away and one is nine hours away, and I frequently drive to both of those places just to eat lunch because I love that food so much.

"I look forward to waking up early in the morning and getting on the road, drinking my cup of coffee, watching the sun come up as I'm already driving, finally arriving at this place in the early afternoon and having that meal, that eight hours of build up is one that gets you so excited about it and it never disappoints".

What’s one of the highlights of your own career journey.

"One of the largest highlights I ever had was that, when I was 17-years-old I said I was going to own my own restaurant by the time I was 25 and all of my peers and mentors told me that was not going to happen, they wanted to squash that idea out of my head but I wouldn’t let it go. I bought Woodfire Grill, my first restaurant, on September 24th of 2008 and I turned 25 six days later. I felt like I’d accomplished a goal that I wanted, for me it was one of those huge marquee moments where I felt that the at least the journey I was trekking I was doing at the pace I wanted to".

If you could take a culinary journey anywhere in the world, where would you go and why?

"I would go to India. The reason for that is that I’ve been working on this research from the past 10-years or so regarding how the food of the Southern United States of America and the food of Western India parallel each other.

"The reason it exists is that the route of slaves and spices in and out of India produced a parable cuisine. We use a lot of the same ingredients and techniques that they do and then we apply our own personality to them. I brought in an Indian chef into one of my restaurants a few years ago and we each created five dishes and asked people to tell us which chef prepared which course and they couldn’t tell.

"To me that’s the next big journey that I have to figure out how to take. It’s an interesting piece of culinary history and I guarantee that most people here don’t think they have any link to Western India".


Georgia Neighbors

Maybe you&rsquove heard Chef Kevin Gillespie&rsquos name from the television show &ldquoTop Chef.&rdquo Or perhaps you&rsquove eaten at one of his two Atlanta restaurants, Gunshow and Revival. If you&rsquove never heard of him, here&rsquos your chance to get to know this engaging Georgia chef who&rsquos making headlines and garnering national attention for his unique and fresh take on farm-raised, artisan food.

Kevin Gillespie grew up in Locust Grove, just south of Atlanta. He began his culinary education at the Art Institute of Atlanta, and then went on to work in restaurants in Atlanta, as well as in Portland, Oregon. It was during his time at Woodfire Grill in Atlanta that his career truly began to take off. Since then, he&rsquos been named to Forbes &ldquo30 Under 30&rdquo list, and has been a James Beard Award &ldquoRising Star Chef of the Year&rdquo semifinalist more than once.

Throughout his accolades, Gillespie has remained true to his Georgia roots, and has developed a passion and notoriety for promoting farm-raised food and locally-sourced ingredients. We sat down with Gillespie to talk about his career, the importance of farming and what makes Georgia cuisine stand out.

Why did you choose to start your career here in Georgia?

I grew up in Locust Grove in Henry County, which is now a suburb of Atlanta. When I was a kid, it definitely wasn&rsquot. It was wide open fields and kind of in the middle of nowhere. As a kid, I wanted to be more in the action, so when I turned 18, I moved into Atlanta and worked there in the beginning of my career but I felt like I needed to see something else.

My mentor suggested that the best thing for a chef to do is to uproot, to go somewhere and see a cuisine that&rsquos unlike what you&rsquore doing here, to try to learn something by being ensconced in the environment. So, I moved to Oregon. After many years of being out there, I found that the food I was starting to prepare had a lot of elements of the South in it, and it didn&rsquot really resonate with folks out there.

This was before the big explosion in popularity of Southern food, and people didn&rsquot really understand the ingredients, they didn&rsquot really understand the approach to cooking, and so I knew that the time had come for me to come back to Atlanta and try my hand at doing my own thing there. It&rsquos one of the best decisions I have ever made.

What&rsquos your relationship with agriculture and farming?

It&rsquos interesting because I married a woman (Valerie) whose brother and father and grandfather and whole family have always been farmers and they still farm. They&rsquore located in Missouri growing crops such as corn, soybeans and wheat. I&rsquove learned the realities of what it&rsquos like to grow these things in massive amounts.

I grew up in a family that grew their own vegetables to feed our family. We had 100 acres, basically a football field-size garden, that my parents and all my aunts and uncles kept, tended and used. We all lived on the same street. So, I&rsquove gotten to see it from two different sides: that very small, almost boutique garden, all the way up to the realities of real life, commercial agriculture.

What role do chefs play in the local food economy?

Chefs have a really important role. One of the first things that people often don&rsquot recognize is that many of the trends &ndash from what is purchased at a grocery store or at a farmers&rsquo market to what the consumer demands &ndash begin their life inside restaurants. The trend for everybody wanting kale started in a restaurant it&rsquos not just pulled out of thin air.

Therefore, chefs have a really big piece in that puzzle of, what are people wanting to eat? What are they searching for? Chefs have a responsibility to provide to their guests something that they know is available locally, that is in season, and that is the best version of something that they can possibly get. It&rsquos sort of a give-and-take relationship, I&rsquod say.

It&rsquos important to do your due diligence as a chef by building relationships with the places that you&rsquore getting your food from. Ideally, in our world we love to purchase directly from the farm. We like to make that possible, but it&rsquos also very difficult. There are a lot of elements that go from crop in the ground to being a sellable commodity. We&rsquove been fortunate in Atlanta that we have folks who specialize in filling that void, who go around and pick up stuff from the local farmers and allow us to have availability of things that are hyper local and hyper seasonal.

What are the benefits of buying directly from farms?

Buying direct has a lot of benefits for both sides. Obviously, there&rsquos an economics component to it. Theoretically, it saves us money. When put into practice, I don&rsquot know if that&rsquos actually the case because we always go for the best we can possibly get, so we really take the money part a little bit out of the equation. But the part that we do care about, from an economic standpoint, is that we&rsquore putting money directly into our local economy. So rather than sending our money afar, and maybe having no idea what happens to it, I like the idea of buying something from somebody.

I also think the other side to that, for the farm, is that being able to see directly what is wanted by the people who are going to use their product instills a bit of that market economy idea mentality. So, it helps them to understand what they can sell. I remember years ago having a very young start-up farmer who I wanted to be successful but who had a little bit of naivety to it. He thought to himself, I&rsquoll grow whatever I want to grow, rather than thinking about where the product eventually will go and how it will be used.

I think in the perfect scenario, when you&rsquore buying direct from a farmer, it is a conversation. People tell you what they like to grow and what they grow well you tell them what you like to use and what you like to prepare, and hopefully there&rsquos some symbiosis in the middle.

We have to condition ourselves to think of seasonal produce as special. Be excited about the fact that it&rsquos not available all the time, rather than seeing it the other way where you&rsquore just annoyed that you can&rsquot get a great tomato in the middle of winter. You know that&rsquos what makes summer tomatoes so special.

With the trend of fewer farmers and a growing population, how can chefs play a role?

I think there&rsquos several things that chefs can do because it&rsquos a very real concern that the desire to be a farmer is disappearing. I hear it from both sides. I hear it from the local farmers who are trying to grow vegetables, and I hear it from my brother-in-law and father-in-law who point out all the time that it&rsquos real hard to be a farmer these days. It&rsquos never been easy to be a farmer, but it&rsquos definitely getting harder and harder.

What I think has to take place to right the ship, to a certain degree, is that there has to be a commitment on several levels. Here&rsquos an idea about what chefs can do, and what we&rsquove tried to do with some of our farms. Sometimes it works and sometimes it doesn&rsquot. I think people are still a little hesitant to this idea, but if restaurants made commitments to buy everything that a farm can grow and said, look, if you&rsquoll grow the stuff we know we can use, I&rsquoll buy 100 percent of your crop. And if that&rsquos 1,000 pounds, great! And if it&rsquos 100 pounds, that&rsquos ok, too! And the knowledge that things aren&rsquot going to go to waste, that labor has an end result, I think that&rsquos a huge piece of it.

I think that the other thing they can do is what we&rsquove always done, which I&rsquove alluded to before. There&rsquos an educational component for your restaurant&rsquos guests. Make them crave certain foods, but give them food that their direct outlet to satisfying that craving is to go to their local farmers&rsquo market and buy the stuff from those farmers. It&rsquos not helpful to get your guests hooked on asparagus from Peru when we need more farmers in the United States growing produce. It&rsquos being cognizant of our climate and our economy and working with that.

What sets Georgia&rsquos cuisine apart from the rest of the South?

Georgia is very interesting from a cuisine standpoint because we have two very distinctive versions of Southern food that coalesce in this state. We have the lower sort of coastal, what I call &ldquoplantation cuisine,&rdquo that looks a lot more like light, contemporary European cuisine than it does Southern food. Then we have the Appalachian cookery, which is what most people think of as country cooking and Southern cuisine. In Atlanta those two things collide because of the history of the city, and it&rsquos not weird to share a menu with those cuisines.

Add into that the fact that Georgia is in a really great place, especially the Atlanta area, for its accessibility to farms and farmers. There really is no reason you can&rsquot get the vast majority of everything you need from right here. We have a fairly mild climate &ndash sure it gets cold, sure it gets hot &ndash but we have access that goes above many other areas in this country. I just think that means our cuisine should be very vegetable-heavy. Even though I&rsquom known as the meat guy, the guy who cooks a lot of meat, deceptively I use a lot of vegetables in my food.

I also think that we should be able to take elements of those two different styles of Southern cuisine and blend them with what I consider to be Atlanta cuisine, which is the cuisine of the rest of the world. Atlanta is a city of trade in business and it&rsquos largely populated by people who are not from here. And so, taking those influences and kind of making a really interesting melting pot, to me that&rsquos what makes our cuisine distinctive and unique.

*Interview edited for space and clarity.

Chef Kevin Gillespie and staff prep for dinner service at his Atlanta restaurant, Gunshow.


Kevin Gillespie: Between Woodfire and Gunshow

In September 2012, Kevin Gillespie, the former executive chef of Woodfire Grill and bacon-lover, announced that he’d be quitting the restaurant he’d called home for more than five years. Born to parents who taught him that “the one clear path to success in life is through hard work and remembering where you came from,” Gillespie threw himself into a mind-boggling variety of projects.

First came the book tour in support of his first publication, Fire In My Belly. I asked if it was difficult to spend so much time away from home.

The answer? “Really difficult.”

Fire In My Belly

“The book tour took me away from my home for nearly two months and it was a very humbling experience to listen to people who had purchased the book, and had actually read i,t and could talk to you about the stories. It was one of those moments where you feel really good about something you’d done, like you had made something that you’re very proud of. It was pretty great.”

Kevin says that he’d known for most of his life that he wanted to write a book, he just didn’t know when the opportunity would arise. That opportunity came from Andrews McMeel, a Kansas City publisher.

“I started down the path of writing what is now ‘Fire in My Belly’ with no real clue of where it was gonna go. That was maybe the nerve-wracking part for everyone else involved.”

The thing to know about Fire in My Belly is that it’s as much biography as it is recipe book. To understand the recipes, it almost seems as important that we understand the man who created them, and why things are done a certain way. It works. In the best, most readable ways possible, it works.

Nerve-wracking, indeed, to follow someone into a project when they don’t even know what the end result might look like. But that’s exactly what Kevin’s team did. In an interview with Atlanta Magazine in 2012, Kevin discusses going into work early with Chef de Cuisine, E.J. Hodgkinson, for the better part of a year. Together they would develop and perfect recipes and then Gena Berry, a veteran food stylist and chef, transcribed the ingredients and process.

“I didn’t know what the book would be when it was done, I had no real blueprint for it. I just decided to write a book and whatever that was is what it was.”

Kevin thinks that’s probably the reason “it’s very candid and very fun, but it also doesn’t focus on any one thing in particular.” Which isn’t a problem, except that “when I took this book on tour to talk about it, all of a sudden I was like ‘what are my talking points of this book because it’s gonna make me sound like a rambling lunatic.'”

“We wrote the book with a desire to make it be in my voice at all times,” Kevin says. “Even if that sometimes meant it was crass, it was on purpose because I wanted people who read it to feel like they’d connected with me. I wanted people who knew me already who read it to be able to say ‘That is Kevin. I know him, and that’s him.'”

In the end, Fire in My Belly is a book that changes a little from chapter to chapter, but that just helps the feeling of seasonality. The process of writing it is neatly described by Kevin: “It was fun, it was a little scary, it was long, and it was very tiring.”

The Bacon Show

Everyone who saw Top Chef Las Vegas remembers that Kevin has a way with the hogs, so it seems only natural that the Tasted Channel on YouTube would approach him with a project.

The Bacon Show was “something that came up that sounded like too much fun to pass up the opportunity.” Tasted sent Kevin all over the country to meet and talk bacon with people who cure it, sell it, and make delicious food with it.

In his favorite episode, he visits Alan Benton, a Tennessee butcher.

“I’ve been using Alan’s stuff for ten years, probably, and I had never had a chance to visit him in person. It was like having an opportunity to meet an uncle that you’d never met. He and I understood so many traditions, and I felt like I was talking to a family member the whole time. I just felt so welcome.”

The visit was inspirational for Gillespie, who says, “I was in awe, frankly, of what he does there, because it’s so real and every day that goes by I become a little more concerned with this idea of integrity and things being real.” Benton’s story strengthens what Kevin calls his “uncompromising inability to pretend to be something that I’m not, because I’m just so intrigued by the story of Alan Benton — so much more than I am by the things that probably get the most press and the most acclaim.”

Both Gillespie and Benton are seasoned bacon-makers, and Benton’s recipe is similar to Gillespie’s great-grandfather’s. “There’s a subtle difference which is more a personal preference in taste with the ingredients or ratios, but the process is almost identical and it was very cool to see that come to life there and feel this bond.”

Personal Chef

As I write this, Kevin’s Facebook page says he’s in Seattle. That’s the furthest point from home on his personal chef tour.

Between a book tour, webisodes for Youtube, building a restaurant, and an animated TV spot we’re about to get to, Kevin apparently had time on his hands. I have no idea how, other than to say he gets through a volume of work that the kids would call “epic.”

So he did what anyone would do: he offered personal chef services on Facebook.

“Let’s say that that was an idea that I had that I thought was very clever. And it turned out to be a gross undersight. Moja greška. I honestly thought that when I posted that on Facebook that maybe I would book two private parties for some kind of expense account for Coca-Cola or somebody like that.”

Acknowledging that, given his enormous popularity you’d imagine it would be the kind of thing that sold out in minutes, Kevin explains that “what actually happened was that I got 4000 emails in 20 minutes, and it shut my computer down.”

And not just his computer. Basically anything that was connected to his email needed to be disconnected. And then began the process of responding to requests.

“Everyone who sent a response in the first one minute, which was 400 people, they got an auto reply that said ‘there are 400 of you, here’s the deal…'” and went on to outline “the cost, how much money, here’s the parameters, here’s the way this works, and the first 10 people who contact me either with their credit card or wire the money into this account will be the ones I book.”

Everyone after that, he explains, “got an autoreply that said ‘I’m sorry, it sold out in the first minute.'”

“Once I opened my computer and got all this sorted out, it took about 20 minutes to book two months worth of work. And they’re all over everywhere. Unfortunately it means I’m so additionally busy that it’s kind of overwhelming.” Kevin tells me that he has some of these personal chef jobs booked in Georgia, though not exclusively here. He has a trip to Seattle, and a family from the Northeast are renting a place on Sea Island to have Kevin cook for them there.

You might expect that a famous chef can make a ton of money doing this kind of thing for people who can afford it, and you might be right. So is Kevin rolling in the dough?

“Truth be told, and in true restaurant fashion, this [Gunshow] thing is running over budget so I’m probably gonna have to take all this money that I made and put it right back in the budget for the restaurant.”

While Archer, FX’s animated spy comedy, isn’t a show that’s universally liked, it does have a cult following. In recent episodes Anthony Bourdain and Kevin Gillespie have lent their voices and likenesses to characters on the show.

I asked Kevin how he got involved, and it’s a story that begins a few years ago. “One of my good friends is a producer for Adult Swim on Cartoon Network. She and I were talking about me doing a voice, potentially for Dave Willis, the guy who does Aqua Teen Hunger Force and Squidbillies, and Dave was interested in me doing it.”

Kevin did one voice for Aqua Teen Hunger Force, then another, and another. Then he played his animated self on Squidbillies, and then he did another voice for Aqua Teen.

I’m still not getting the connection. “All the guys who make Archer previously had a show on Cartoon Network called Frisky Dingo,” he explains. “They’d come into my restaurant a bunch of times and said ‘Alright we’ve got this part that we need somebody to voice. Here’s what it is, and you can say no…it’s gonna be a stretch and a lot of people probably won’t do it…can you voice this long haul truck driver that’s actually an S&M snuff-film maker?'”

Take a second and re-read that. S&M snuff-film maker. Apparently an “unspeakably rapey” one. And how else would Chef Kevin respond but with a hearty “Yeah, of course I can!” Unlike other voice work, though, this one was more than just a speaking part. “When I was done with the voice they said ‘Hey, can you come back to the studio so we can take pictures so we can animate you?’ And I was: ‘I’m sorry, what’s that?’ And they were like, ‘So we can get your facial features and stuff like that…'”

“And that,” says Gillespie, “is when I realized the character was gonna look like me as well. It was gonna be my head and my voice on a different body, and for a moment I was like ‘I don’t know about this…’ ’cause I could already hear what my dad was gonna say, but I just decided to go with it anyhow, and I had a really good time doing it.” If you’re curious, Eater has those pictures of Kevin Gillespie as an S&M long haul trucker…

And that seems to be something Kevin excels at: going with it and having a good time anyhow.


Pogledajte video: Kevin Lee KnockOut win over Gregor Gillespie (Novembar 2021).