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April 12, 2019

In The Kitchen With … Bob & Felix

You know the restaurant. You love the food. Now, come into the kitchen with us to meet the chef!

BOB COOK

Meet Bob Cook, Chef at Edmund's Oast in Charleston, SCChef 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

Meet Felix M. McCray, Chef at Liberty Tap Room in Mount Pleasant, SCChef 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.

Filed Under: Chefs

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