I have a two-ounce Gray Kunz basting spoon that was given to me many years ago. It's probably one of the things that is always in my hands. I constantly use a pair of six-inch tweezers too.
Do you believe that there are more opportunities for Black people in the restaurant business today?
Yes. As people are becoming more and more culturally open, that is reflected in their dining preferences. Anyone can move up in a kitchen. Cooks are international. Restaurant kitchens are global.
BONUS: When you’re not in the kitchen, where do you like to dine in Atlanta?
Because I work 12-hour days, I spend my morning with my wife, but when we dine out, we go to Pappadeaux's Seafood Restaurant, one of her favorite places. Additionally, I'm a big fan of the
Decatur dining scene
, so I like to pop into no. 246, Iberian Pig, Wahoo! Grill and Cakes & Ale once per month.
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