Lowcountry Cuisine Spring 2018

lowcountry cuisine LC 31 www.LowcountryCuisineMag.com | www.CharlestonRecipes.com For families, grab whatever protein you’re using, put it in an oven pan with frozen vegetables – that still have their nutrients – and cover it with foil for about 30 minutes. When in doubt, throw cheese on top and almost anything will turn into a family-friendly casserole. Q: If you could cook with anyone in the world, who would it be? A: I would love the chance to cook with my now deceased grandfather. Most of the women in my family don’t cook, so I think it would be a great experience. Q: How do you feel about being a female head chef in a predominantly male-dominated culinary world? A: My mentor was a fellow female African-American chef, so I learned early on that it was completely possible to work hard and carve out a career for myself. At the end of the day, though, I’m scrubbing walls, taking the trash out and doing all of the hard work that I ask of anyone else, so I earn the respect I get – and I’m proud of it. I’m very honored to have been given this opportunity from the owner, Miss Mary. She has the biggest heart in the whole world, and I was hired to make her proud – and that’s what I intend to do. Q: What’s your favorite aspect of cooking? What makes it fun for you? A: I love the team aspect of being in a kitchen. As an athlete, I still get an adrenaline rush every day – just in a different way. When the dinner rush starts and the tickets start flying in, this is when I love to show everyone what we can do. It’s almost like bringing home a championship every night. Chef Billy Noisette Restaurant: Eli’s Table 129 Meeting St., Charleston Q: How long have you been a chef? How long at Eli’s Table? A: I’ve been a chef for 20 years total, though I’ve been at Eli’s Table for three years now. Q: When did you discover your passion? A: I’ve always loved cooking but fell into it professionally when I was 17. My first job as a kid was as a lifeguard; my next job was in a restaurant – and I never left the industry after that. 656 Long Point Road, Ste. G 843-352-7443 www.emberkitchen.com Wood Fired Oven Daily Specials Happy Hour Mon-Fri: 4pm-6pm Online Ordering Brought to you by JOIN US FOR LUNCH 1 One-Topping Pizza and a Non Alcoholic Beverage for $8