In the culinary world, vegetables have always taken a back seat to meat. Not in Sean Brock‘s world. “People take vegetables for granted,” says the food virtuoso behind McCrady’s, the Charleston, S.C., farm-to-table, veggie-centric joint. “I can convert you into a vegetable fanatic.”
But achieving that feat isn’t as simple as just handing over a recipe card. “Each vegetable has a unique personality and voice,” says Brock. And those individual nuances make veggies, compared to your average hunk of meat, harder to get just right. But when done correctly, he says, vegetables can yield incredibly richer rewards.
We recently asked Brock – who rocks a sleeve of tattoos that feature a farmer’s market’s variety of everything from carrots, to gourds, to tomatoes – for a few rules that can help turn anyone from a kitchen novice to a seasoned chef into a vegetable whisperer. Here’s what he told us.
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