Matt Kelly of MK Hospitality in Durham, North Carolina
Chef Matt Kelly talks about his journey into the culinary arts, discusses what has influenced his cooking style, and how he managed to build a successful career out of it. His experiences range from early life in the kitchen to his stint at the Inn at Little Washington, where he honed his takes on food quality and sourcing. The Chef goes in-depth about his mission to create dishes that speak to their roots and tell a story, especially in his own restaurants in Durham, North Carolina. Apart from sharing insights into running multiple restaurant businesses and keeping up with the ever-changing food trends, he also emphasizes the importance of nurturing future chefs and make sure they understand the importance of foundational cooking. The conversation wraps up on a high note, with appreciative closing remarks and a display of gratitude for the shared interaction.
The Meat of the Conversation:
Discussing the North Carolina Food Scene
The Influence of Sports on Local Culture
Chef Matt Kelly's Background and Early Life
Impact of Regional Cuisine in NC
Influence of Family and Early Cooking Experiences
Importance of Local Food Systems
The Role of Mentorship in Culinary Careers
The Impact on Matt of Working at the Inn at Little Washington
Exploring Spanish Cuisine and Opening Mateo Bar & Tapas
Incorporating Southern Traditions into Food
The Importance of Foundational Cooking
Defining Southern Food
The Story of Grano Arso and its Influence on Cuisine
The Evolution of Oyster Culture in North Carolina
Reviving a Classic: The Story of Nana's
The Importance of Relationships with Purveyors
The Role of Grandmothers in Culinary Traditions
The Importance of Mentoring in the Culinary World
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Email Eli with any comments, concerns, criticisms, guest requests or any other ideas or thoughts you might have about the show. eli@chefradiopodcast.com