The Mysterious Mind of Chef Zeb Stevenson

Monday, November 30, 2015

G&G's Be The Chef Series has given us a peek behind the curtain at some of our favorite Atlanta farm to table restaurants. We are always pleased to find that our local chefs are just as interesting as the dishes they dream up. Chef Zeb Stevenson, winner of Food Network's Chopped, is no exception. Read all about his love of the art of cooking and get excited to cook his Spiced Salmon with Buttermilk Mashed Squash & Garlic Kale!

G&G: Why did you become a chef? Did you always want to be a chef?

Zeb: I didn’t grow up wanting to be a chef. My formal training is in the fine arts (painting to be specific) but I happily adopted food as my preferred medium. Cooking gives me the opportunity to provide a multi-sensory experience and real visceral enjoyment to my audience. It’s very gratifying!

G&G: What does supporting the local food community mean to you?

Zeb: It’s simply the right thing to do. I know my farmers and they are amazing people. They do hard, brave work for very little and they do it because they believe in it. As chefs we are the standard-bearers and part of our duty is to educate our customers. Supporting the agricultural community promotes commerce, community, quality and good health.

G&G: Why did you choose to be a part of our Be The Chef Series?

Zeb: Working with G&G is a “no-brainer” as far as I’m concerned. Wholesome, tasty food that supports the community is easy to get behind! 

(G&G Side Note: **we're blushing!**)

G&G: What’s the craziest thing you’ve ever cooked? Ever eaten?

Zeb: Oh boy. . . you’re talking to a guy who did an 8-course meal where blood was an ingredient in every dish. I’ve cooked every part of every thing imaginable! As far as crazy things that I’ve eaten? Funny story. . . my dad trapped a groundhog once when I was young and fed it grains for a few weeks. He killed it and my mom cooked it. It was awful.

G&G: What inspires you when writing recipes?

Zeb: My mind is a mysterious place (even to me) so the impetus can be a bit random. This morning I was riding my bike and started thinking about eating oatmeal when I got back home. Somehow I ended up with venison, granola, cultured milk and dried peaches (that I preserved over the summer). I start with a thought and then try not to edit myself too much. If the dish is good I’ll keep it – if not I’ll know and scrap it.

(G&G Side Note: Don't try this at home!)

G&G: What do you love most about being a chef?

Zeb: What’s not to love?! It’s a privilege to get paid to do something that inspires me. I love the balance of art, craft and science that being a chef provides.

G&G: What’s your favorite season and why?

Zeb: I was born on the Vernal Equinox (March 21^st) so, naturally, Spring is my favorite season! I love cooking spring foods. Spring produce requires so little manipulation because it is fresh and teeming with life. The contrast between Spring and Winter is so dramatic. It feels like a new beginning every year.

G&G: On a night at home, do you like to cook? If so, what’s your go to meal?

Zeb: (Laughs) You so silly. The contents of my fridge are as follows: a magnum of champagne, a dozen eggs, yogurt and hot sauce. That’s an episode of “Chopped” waiting to happen.

G&G: If you could give one piece of advice to a home chef, what would it be?

Zeb: Take your knives to Cook’s Warehouse and get them sharpened! Use a wooden or plastic cutting board (no glass, please) and maintain those knives regularly. You will not regret it.

G&G: What ingredient could you not live without?

Zeb: Eggs reign supreme for versatility. I always have them on hand. Always.

G&G: If you were a fruit or vegetable what would you be and why?

Zeb: I’d be a ramp. Everyone would wait all year for my arrival, go out of their way to find me and then preserve me in vinegar to make me last longer. Sounds pretty cool if you ask me.

Photo Credit: Heidi Geldhauser, Our Labor of Love