Meet Kathryn Babcock, Sous Chef at Selamat Pagi

Kathryn Babcock, Sous Chef at Selamat Pagi, with her signature pickle plate.

1.  How did you end up in Brooklyn and the sous chef at Selamat Pagi?

The chef, Jason Greenberg, and I have worked together before, and stayed in touch afterwards. I was working at the Spotted Pig when he took the job at Selamat, and soon after contacted me looking for new kitchen staff. I was eager for a change, and a chance to learn about a new cuisine, and the rest is history.

 

2.  Describe your ideal day off.

Coffee, late morning work-out, light lunch, cookbook shopping at Strand, dinner somewhere new, and maybe a movie or drinks with friends.

 

3.  What inspires you?

I'm a critical thinker, but I like to believe it's a positive trait. I'm constantly wondering how I could change things, improve things, do things differently. Whether I'm cooking, tasting, organizing, training, etc., I always think there is room for improvement, and that motivates me every day.

 

4.  What are your favorite spices and herbs? Do these change by season?

I couldn't live without Maldon salt, fresh lemon/lime juice, or fresh parsley. Those don't change with the seasons. However, I also love fresh oregano, tarragon, thai basil, and dill.

 

5.  Do you have a go-to meal you tend to put together?

I love almost anything slow cooked, so when I'm putting together something outside the restaurant, I tend to veer towards bbq.

 

 

6.  What are your favorite products at Line & Label?

The Serefina Heshi wrap bracelets, and the Chevron denim skirt.

 

7.  Summer is an exciting time for fresh produce and Selamat Pagi serves a killer pickle plate. Would you be able to share an easy pickle recipe for people to make at home?

Pickled Rhubarb Recipe:

3 C water

3/4 C white vinegar

3/4 C cider vinegar

1 1/4 C white sugar

3 T salt

2 t pink peppercorns

1 bay leaf

 Bring all ingredients to a simmer, and stir to fully dissolve the sugar and salt. Pour immediately over 1 quart (4 cups) of fresh rhubarb, cut in 1/2-1 inch slices. Cover and store in the refrigerator for at least 24, but ideally 48 hours before enjoying.

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