The Dish: Sean Brock

You already know your favorite chefs by the foods they prepare and the restaurants they’ve created. Now, get to know a different side of these culinary masterminds in our weekly The Dish feature. From behind-the-scenes kitchen talk to culinary soundtracks and Nashville recommendations, we’re bringing you the dish – straight from the pros.

Last week we got the scoop from Chef Tim Love, and today we check in with Husk’s Chef Sean Brock.

Image Courtesy Just For Food

Favorite post-shift meal/late-night snack?

Bologna Sandwich with American Cheese, Iceberg Lettuce, Red onion, Tomato and Duke’s Mayo

Go-to cooking soundtrack?

Junior Kimbrough’s album “Most Things Haven’t Worked Out”

Which words or phrase do you most overuse in the kitchen?

“Needs a touch more acid and salt, it should make your mouth water.”

Most underrated/overrated ingredient?

Most underrated: fermented fish products
Most overrated: fermenting things just to be cool and have it on your menu

Favorite Nashville spot?

Hands-down, Arnold’s Country Kitchen


Don’t miss Chef Sean Brock at Harvest Night!