Knives out! Join Tamara for an interview with Charles Alexander, the Chef de Cuisine at Farm Bluffton. He grew up in NYC with a father who worked as a chef in Manhattan, and Charles has worked at fine dining restaurants in Key West, Atlanta, and now Savannah/Bluffton.
Passionate about high quality and seasonal cuisine, Charles is trained and experienced in classical French, Mediterranean, Asian, and American cuisines.
Mark your calendars: Charles will be putting on a ramen pop-up at Strangebird on Tues, Dec 10! *Edit Dec 6 - unfortunately this has been canceled, but keep an eye on his IG for events to come*
Check out Charles's work, follow him, and get news on more pop-ups he'll be doing here:
https://www.instagram.com/chefcharlesalexander/
Topics in their chat include:
Knives - seriously, so much info about Japanese knives!; the crossover between working in ceramics and working as a chef; how to use a thin metal probe to test whether fish is cooked properly (it's not as simple as using it to test a cake); the importance of math - how Michelin star restaurants measure ingredients out to the gram, so a recipe can easily be scaled up and down; the French term "mise en place;" why the earliest restaurant kitchens were run by military cooks; his tips on food photography and on multitasking when cooking a meal with multiple components; and how "farm to table" means that Charles has personal relationship with local farmers.
Tune in and get all the details!
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