Chef Anthony Young on Food & Foodservice Today
We recently hosted Chef Young of Tupelo Honey Café, Knoxville in the Chef Supplies by KaTom demonstration kitchen for a community cooking class. He came armed with a host of recipes geared to those with specific dietary needs and food allergies. It was a night chockfull of helpful tips and tricks for the home entertainer or foodservice professional. Before things really heated up in the kitchen, I was able to steal a few minutes of Chef Young’s time to learn a little bit about his background and his road to Tupelo Honey.
A Conversation with Chef Young
Growing up in a family with 46 grandchildren, Chef Young is no stranger to cooking for a crowd. Now a father to three young children of his own, he’s passing on his love for the craft to his kiddos (ages three, six, and seven). Whether he’s whipping up a meal of pasta for the family or working on service for 100, Chef Anthony Young promises that it’s hard work and his passion for food that’s gotten him this far in the business.
How did you get into the culinary field?
It started out when I was younger. My mom and grandfather were always cooking for a big crowd. When I was in high school I bussed tables and just fell in love with the restaurant business. I went to college for engineering and business but paid my way by keeping a job in foodservice. At one point, I was going to school and working in three restaurants. Eventually, I ended up completing 6 months of culinary school in Ohio, dropped out, and headed to Tennessee.
I started out in Tennessee at Connor’s – a casual concept - and stayed with the company, as they became a steak and seafood restaurant. After that I took the opportunity to become the Demi Chef at Tupelo Honey Café in Knoxville and was fast tracked to Chef de Cuisine. It’s my passion.
How would you describe your cooking style?
My wife and I only go shopping once a week. We just make do with what’s in the cabinets. You just have to make it work. I rely on garlic heavily but by the end of the week it’s all about creativity and finding inspiration from what you have.
So, besides garlic, what’s your go-to in the kitchen?
I can make anything with garlic, salt, flour, and eggs.
As a chef, what’s the hardest lesson you’ve had to learn so far?
This is a tough industry. The stress of the entire thing can be overwhelming. Working in a kitchen and actually running one yourself are very different things. It’s not for people who give up easily.
Taking a look at the industry today, what do you think? What do you really love and what would you leave behind?
I think the industry is headed in a really great direction. Chefs are keeping with the classics but really developing the taste. Elevating the classics has been a focus for the past five years and it looks like it’s a trend that’s here to stay for a while. The one thing I do dislike – not hate – is the lack of passion. Some people getting into the industry think it’s going to be easy and it just isn’t.
When you look at industry trends, what do you think? How are you responding to all the new dietary preferences and allergy concerns?
I didn’t really know much about the allergy issues until I moved down to Tennessee from Ohio. It seems to be more prominent here. In my opinion, I think it stems from all the additives and chemicals people are putting into their bodies. It seems to be making them intolerant to a lot. Tupelo is really in tune with it. We have separate fryers for peanut oil and seafood, separate cutting boards for gluten, soy, and dairy, and are very careful with these requests. We make 90% of what hits the plate in-house and know exactly what is going into our food.
It’s Friday night and the tension is high. What’s the culture like in your kitchen?
Fun. We have a ton of fun. I don’t do the Hell’s Kitchen style. I don’t operate well in that kind of environment and I don’t expect others to either. We sing. Well, we try to. Sometimes it’s Disney and sometimes it’s boy bands. Really, it comes down to whatever gets everyone going. We get down to business when it’s time but we have fun.
Originally contributed by Chelsea Sanz.
