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?
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.