October 28, 2016
from Chef Mary Locke
Cooking is like painting or writing a song. Just as there are only so many notes or colors, there are only so many flavors. It’s how you combine them that sets you apart. -Wolfgang Puck
The pure pleasure of my job as a Minor’s Chef is the chance to discover and appreciate flavors when working with operators. Nothing makes me happier than to spend some time in the kitchen helping to create the next best meal. One that a Chef is proud to serve.
In this world of television food shows, ever expanding palates, and social media busting at the seams— it’s still really all about flavor.
What’s the next menu item or LTO that will have the line out the door and Yelp apps working overtime? Is it Spicy? Smoky? Umami? Subtle? Savory?
What sense is the Chef trying to capture? The flowery essence of Herb de Provence? The tangy earthiness of roasted garlic? The ever-popular (and always growing) Latin influences? The Sriracha Effect? The addictive combination of salty smoky bacon?
The answer is always flavor.
It’s what brings customers back. It’s what sets Chefs apart. It’s what makes food critics rave. Our business depends on it. It’s flavor. And flavor means business.