Ask any chef and they’re likely to tell you … cooking professionally is very hard work, with long hours in sometimes less-than-ideal conditions — but it’s also a heck of a lot of fun. Guys and gals who wield the whisks value the challenge, the creativity and the camaraderie their calling provides. The incredible food they conjure and the satisfaction it brings to their guests is the real reward at the end of the day.
As regular GoRare.com readers know, the Certified Angus Beef ® brand christened its Education & Culinary Center last week with a gala dinner prepared by a team of incredible chef partners. Just like any other service, it required a lot from the team behind the scenes — but you’d never have known it. These pros made it look easy! Among them was Chef Michelle Brown, of Jag’s Steak and Seafood in West Chester, Ohio (just outside Cincinnati). In the calm before the storm — i.e., the afternoon before the gala — she was gracious enough to take a break from her prep and answer a few questions about the event and her passion for cooking.
Q: What’s it like to share a kitchen with chefs you’ve never worked with before, like tonight? How do you manage the chaos of the kitchen?
A: Managing kitchen chaos.
Q: Grilling season is now upon us. Even though you spend your days cooking steaks, do you ever grill them at home?
A: Grilling at home.
Q: What do you like to cook and eat, especially at home?
A: Chef Michelle’s favorite eats.
Up next: Q&A with guest chef Howie Kleinberg of Bulldog Barbecue in Miami.