Lowcountry Cuisine Spring 2018

lowcountry cuisine LC 30 www.LowcountryCuisineMag.com | www.CharlestonRecipes.com R ecently I caught up with two local chefs, both at the top of their games here in the Charleston restaurant scene. While their experiences have been different, the same passion, skill – and frankly, guts – that it takes to run a kitchen remain the same. Both chefs shared with me a little bit about their lives inside and outside of the kitchen, helping me see a better perspective of who they are once the chef coats come off. I hope you enjoy getting to know Chef Alexis of Seewee and Chef Billy of Eli’s Table as much as I did. PS: Their food is as delicious as it looks. Chef Alexis Armand Restaurant: SeeWee 4808 N. Hwy. 17, Awendaw Q: How long have you been a chef? How long at See Wee? A: I’ve been cooking professionally for eight years, but I’ve only been with See Wee for about four months. Prior to this, I was cooking in Atlanta. Q: When did you discover your passion? A: I have always loved to cook, even as a young child, but, in Atlanta, I worked under Cristy Nolton at Yeah! Burger, and she helped me realize that I could actually do this professionally – and still love what I do. Q: What’s your favorite dish at See Wee? A: I love our crab cakes and our shrimp. Our seafood is so fresh, as in still swimming fresh, so the quality of shrimp straight from Bull’s Bay is hard to beat. We put our hearts and souls onto every plate, and I think the customers can sense that. Q: Do you cook restaurant quality meals at home? A: Absolutely! Believe it or not, I start every day with breakfast. I’m talking steak, eggs, avocado salad. I definitely start my day off right. Q: Is there a particular cuisine you’re drawn to? A: I have a background in French – Southern fusion – but I really love the flavors of Creole cooking. The spices and the sauces make every dish so delicious. Q: What’s your guilty food pleasure? A: I can eat an entire Little Caesars pizza in the blink of an eye. I hate myself afterwards, but, every now and then, it’s worth it. Q: What do you like to do when you’re not cooking? A: I’m very big into sports, so being active is always my go- to. I’m usually part of a softball or kickball team, though I’m still looking for one to join since I moved here, and I also love martial arts. I’m also very big into church, so I make sure my only day off is Sunday (most weeks) so I can attend – it’s important to me. Q: Any go-to meals you recommend for quick and easy nights at home? A: First of all, everyone should invest in a cast iron skillet. Secondly, if you’re just feeding yourself, you can grab a great protein, sear it in the cast iron skillet and then cook the veggies in the same pan – 15 minutes later, you have a great meal. By Krysta Chapman Photo by Krysta Chapman. Culinary Artistry Two Local Chefs toWatch