Payton Curry Dishes on Marketing Bullshit and the Futility of Eating Kale in the Summer
Most over-rated ingredient: Kale. Kale salads are everywhere. But kale is coming from the Southern Hemisphere right now. It's out of season here. So people think, "Oh, I'm eating kale; I'm healthy." But their kale has no nutritional value because it's been shipped so far.
Most under-rated ingredient: Acid. Cooks always want to add more salt, salt, salt. A squeeze of fresh lemon juice or real vinegar makes a world of difference. 
Courtesy of Brat Haus Handmade hearth-baked soft pretzel with lemonade
Trend you wish would go away: The bastardization of phrases like "all-natural" and "naturally grown." It's all bullshit. It's a marketing tactic used to convince the public that products are not full of hormones, pesticides, and herbicides. What chaps my ass is when these big companies on TV say "farm-fresh carrots." What does that mean?
What the average person doesn't understand about chefs is: That the proper term for most of us should be "executive schlep." This career choice is not at all about the glitz and glamour portrayed on the food channels. We're not as big as the Beatles and don't ever intend to be. Our local farmers and ranchers are our rock 'n' roll gods and green goddesses.
Part two of this interview here!
Enjoy this Chef Salad? Check out Nikki's previous interviews with:
Payton Curry of Brat Haus
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
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Brat Haus
3622 N. Scottsdale Rd, Scottsdale, AZ
Category: Restaurant
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