September 1, 2017
from Chef Brian Dragos
Capturing the taste of live-fire cooking requires chefs to take control and embrace risk. “It’s more challenging than sauté or pan frying. It’s like cooking without a net,” says Minor’s Executive Chef Brian Dragos. He’s been intrigued with live-fire cooking since working at a mesquite grill in Arizona. “With live fire there are some risks with burning hazards, overcooking and drying out food. It requires direct and indirect cooking.” But there are also rewards. “Flavor should be the top priority,” says Dragos.