The future is all about growing local, says Johnson & Wales University grad Sean Brock. “People are going to start paying attention to where their food comes from.”
That’s exactly what
he’s doing at his hit Charleston restaurants, McCrady’s and Husk. Everything on Husk’s menu originates
below the Mason-Dixon line, with the New York Times and Vogue taking note.
“Growing my own food changed my life,” says Sean. Now, he improvises his menu every day, based on what’s fresh.Brock isn't afraid to get his
hands dirty. He grows as much as he can in his own organic farm. What he
can't use immediately in the kitchen, he pickles — just like his grandmother used to do when he was growing up in rural Virginia
Culinary Career AdviceFrom Chef Sean Brock '00 Food Network’s “Challenge: The Next Great Chef” James Beard Award winnerChef, McCrady’s, Husk and Husk Nashville
Favorite memory of JWU? My first class was stocks and sauces. I learned so much in that class; things that I still use on a daily basis. It’s the backbone of cooking.
How do you manage the work/life balance? My work is my life and my life is my work. I made that decision 10 years ago. There’s no turning back now!
Greatest lesson you learned at JWU? Being a chef is much more than just cooking. The sooner you realize that, the better chef you’ll be.Advice for new grads? Set goals that are incredibly difficult to achieve. They should seem unattainable. Then go after them.
JWU alum Sean Brock pushed himself to be the best. Now, Bon Appétit singles out his restaurant, Husk — and calls Brock “a helluva cook.” read more
Culinary grad Sean Brock ‘00 is elevating Southern cuisine to an artform, writes Sam Sifton of the New York Times, calling the food "insanely delicious." read more