|Photo by LP Hastings|
|Don't ask him to smile|
There was a sincere nature that came across in Chef Jeffrey Boullt's responses. Of course, there was also a hint of humor that kept things light in our discussion. But chef's devotion to his craft was apparent throughout, " I wish I could cook with my brain more, but I wear my heart on my sleeve, so I cook that way."
Favorite meal growing up:
Refried beans that my grandmother Hortensia would make. She would finish them with a ton of cheese, and I would eat them with fresh tortillas, still steamy and warm. As simple as it was, this changed my perspective on food at a very young age. I try to channel her in what I do in the kitchen at SOCIAL.
With a name like SOCIAL, how do you promote/encourage that type of environment?More »
The concept was based more on a small/shared plate format with a Bay Area feel. With that being said, I knew I would have to be fast and efficient. From the back of the house standpoint, we encourage our cooks to care about the little things, and quality on the plate that translates better to the guest. Everything out of our kitchen is "Order/Fire". I don't have a heat lamp-- which I feel encourages social interaction at the table because you have to share the dish while it's hot before the next one comes out.