'The Bear' Season 3 Inspired Us to Ask Real Chefs About the First Dish They Ever Served at a Restaurant

Food & Wine, July 2024

2018 F&W Best New Chef and chef-owner of seafood-centric Henrietta Red in Nashville

“The first dish I ever contributed to a restaurant menu was an adaptation of my stepmother‘s peach and blackberry cobbler, which is still my favorite cobbler recipe of all time. She made it large-format in a cast-iron skillet. At my first restaurant job working garde manger at The Wild Iris in Brentwood, Tennessee, the chef allowed me to put some desserts on the menu, so I used this recipe but broke it up into individually sized servings that were baked to order. It is bubbly and sweet and delicious and today, I still serve a variation of it on the Henrietta Red dessert menu, so I guess it’s a good one.”