Beau Mac Dishes on His Favorite Herb and What It's Like Being Famous
|Soft Shell Crab with Fried Green Tomato, Green Garlic Aioli and Spicy Tomato Jam|
How has your world changed since being on TV?: I feel blessed to have the opportunity to work with amazing people; I've had some success that has allowed me to share my passion for food with others. I am truly grateful for that. Although it's definitely changed my world in a great way, I don't think it has changed me. A great chef once told me, "Once you believe your own BS in this business, you're done!" I think about that every day. I don't take for granted how lucky I am.
Do you consider yourself a celebrity chef?: The word "celebrity" isn't something I'm really comfortable with. It's like "success" and "failure." How do you measure that? It's so subjective. Chefs have traditionally been stuck in cramped, uncomfortable quarters, even when they're cooking for kings and queens. This is what I do for a job, so I don't really understand what the word "celebrity" means when it comes to a chef.
Most under-rated ingredient: Flat leaf parsley; it's sad that chefs take this wonderful herb for granted. It's become so commonplace that it is looked at merely as a garnish but it can do so much for food. It's something I like to cook with all the time in many different dishes.
What's your guilty pleasure?: I'm a sucker for cheese. It talks to me.
Enjoy this Chef Salad? Check out Nikki's previous interviews with:
Mark Tarbell of Tarbell's
Josh Hebert of Posh
Kevin Binkley of Binkley's Restaurant
Lori Hashimoto of Hana Japanese Eatery
Larry White, Jr. Lo-Lo's Fried Chicken & Waffles