You know the restaurant. You love the food. Now, come into the kitchen with us to meet the chef!
BOB COOK
Chef at: Edmund’s Oast.
From: Flint, Michigan.
Favorite menu item to eat where you work: Right now it’s roasted pork collar with sweet potatoes, sour chilis and sesame.
Go-to meal at home: Chicken wings.
One cooking tool you can’t live without: A really good sharpening steel.
Favorite ingredient to work with: Chilis. We go through an amazing amount of chilis here: fresh, dried, spicy, sweet, extra spicy, etc.
Hobbies outside the kitchen: I have a condiment company, Burnt and Salty, that takes up a fair amount of spare time, but it’s super fun and always extremely rewarding. Also, inshore fishing. There is a really good chance that if I’m not at work, I’m on the boat fishing.
FELIX M. McCRAY
Chef at: Liberty Tap Room.
From: North Charleston, South Carolina.
Favorite menu item to eat where you work: Mojo wings.
Go-to meal at home: Grilled peanut butter and jelly sandwich.
One cooking tool you can’t live without: A rubber spatula.
Favorite ingredient to work with: Sweet potatoes.
Hobbies outside the kitchen: Great movies and fast cars.
