Trending
MOST READ
Beaches Be Trippin\': Five Texas Coast Spots Worth the Drive

Beaches Be Trippin': Five Texas Coast Spots Worth the Drive

Arts & Culture: Let’s face it, most of us Lone Stars view the Texas coast as a poor man’s Waikiki. Hell, maybe just a poor man’s Panama Beach — only to be used... By Callie Enlow 7/10/2013
The Different Types of Roommates You Might Encounter and How to Deal

The Different Types of Roommates You Might Encounter and How to Deal

College Guide 2013: If you’re going to be in a college dorm, a spacious apartment, a cramped shared bedroom or anywhere on a college campus for that matter, be prepared for your... By Mary Caithn Scott 8/20/2013
Artist on Artist: Gary Sweeney interviews Catherine Lee

Artist on Artist: Gary Sweeney interviews Catherine Lee

Arts & Culture: If I ever found myself teaching an art class, I would pack up my students and drive them to Wimberley, where I would give them a tour of... By Gary Sweeney 10/1/2014
Sky High: Getting acquainted with Christopher Ware’s Paramour

Sky High: Getting acquainted with Christopher Ware’s Paramour

Food & Drink: Christopher Ware leads our group into a lofty conference space with mile-high ceilings, two giant wooden tables and possibly the comfiest... By Jessica Elizarraras 10/1/2014
Savage Love: Friend in Need

Savage Love: Friend in Need

Arts & Culture: A straight male friend practices sounding and has for years. I am pretty sure he does other things that he isn’t telling anyone about... By Dan Savage 10/1/2014
Calendar

Search hundreds of restaurants in our database.

Search hundreds of clubs in our database.

Follow us on Instagram @sacurrent

Print Email

Flavor

The Up-and-Comer: Steven McHugh

Cured (set to open at the Pearl by the end of 2013)

Photo: Illustration by Jeremiah Teutsch, License: N/A

Illustration by Jeremiah Teutsch



Related stories


So what’s on the horizon for you?
Oh, just trying to open my first restaurant. It’s been a real eye-opening experience with many hats to wear. Looking forward to trading in my hard hat for a chef’s hat (which for me means no hat at all).

What advice do you have for us home cooks?
Don’t be afraid to try new things. Also, go the your local farmers market and buy the ingredients first, then go home and figure out what you’re going to cook. If you go there looking for carrots because that’s what you feel like cooking then you’re going to walk right past the beautiful squash and chances are you might just go home empty-handed when you don’t find the carrots.

The table of five that comes in 23 minutes before closing–what are you muttering under your breath?
I love that table because it’s a chance for me to show my young cooks and waiters that I truly do this because I get enjoyment out of feeding people. I don’t understand people who get mad, when your life’s chosen path is to make people happy.

Any place, event or culinary thing that has you excited this year?
Does a book count? Really looking forward to John Currence’s new book, Pickles, Pigs and Whiskey. That guy can cook and I have been a huge fan of his for years. He also doesn’t give a shit about what anyone thinks of him.

Anything you were pumped about that no one else noticed in 2013?
(Laughs) Did anyone notice the Cronut?

What chef leaves you starstruck? Who is your food idol?
Don’t know if a chef would leave me starstruck but I did have a conversation with Jacques Pepin a couple of years ago and I remember thinking to myself, “Why in the hell is he talking to me?”
I don’t know if a chef would have a food idol, I just respect other people’s craft and their abilities. Does Tim Duncan get excited around Michael Jordan? Perhaps not, but he probably respects him.

What drives you crazy in the kitchen? Like “pack your knives and go” crazy?
Great question. Lack of respect will make me go off quicker than anything. I grew up with a mother and father [who] taught me to respect everything, your elders, your food, your clothing, your upbringing, you name it. Then I went to the [Culinary Institute of America] and went to class every day scared to death that I would [be sent] home because I didn’t shave or some other crazy rule, but it really made you respect not only your teachers but, more so, yourself. When you overcook a carrot and act like it’s not big deal, that tells me that you have no respect for that farmer who worked his or her ass off for months just so I could put it on a plate. And if you don’t understand that, you won’t last long in my kitchen.

Cured–what are the details?
Smart, seasonal and sustainable. Committed to being local.

We welcome user discussion on our site, under the following guidelines:

To comment you must first create a profile and sign-in with a verified DISQUS account or social network ID. Sign up here.

Comments in violation of the rules will be denied, and repeat violators will be banned. Please help police the community by flagging offensive comments for our moderators to review. By posting a comment, you agree to our full terms and conditions. Click here to read terms and conditions.
comments powered by Disqus