regan curran.jpg
Photo by Leslie Kelly
Regan Curran and Palace Kitchen chef Brian Walczyk.
Regan Curran is so hot. And we don't just mean cute. He's the

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Palace Kitchen Grill Man Regan Curran Gulps Diet Coke to Stay Cool

regan curran.jpg
Photo by Leslie Kelly
Regan Curran and Palace Kitchen chef Brian Walczyk.
Regan Curran is so hot. And we don't just mean cute. He's the grill guy at Palace Kitchen, cooking all sorts of wonderful stuff on an apple wood-fired grill that pumps out the heat. Where'd he get his start in the professional kitchen? Dick's!

SW: How did you get your start?

Curran: Neither of my parents were very good cooks. I've always liked to eat, so I taught myself when I was about 10. It was like Rice-A-Roni stuff. If it was up to my Dad, we would have eaten spaghetti or Nalley's Chili forever. When my Dad married my stepmom, she would get me whatever I wanted to cook with. Another reason I loved to cook was that I hate to clean and if you cooked dinner, you didn't have to clean up.

SW: Is that true of most cooks?

Curran: Not at all. What I've always heard is that a good cook is a clean cook. In school, it was all about cleaning as you go.

SW: When did you go to culinary school?

Curran: I took a year off after high school. I hated high school. I went to Decatur High School in Federal Way. And then I started at Seattle Central, and I did fine. I had a roommate who was going to Europe and I decided to go. I ate a lot of great food. We ate well, but it was expensive. I came back and went to the culinary program at Seattle Central.

SW: In hindsight, did you really need to go to culinary school?

Curran: I think I learned more in the first three months of working here than I did in two years of school. You never really know what it's going to be like to work in a restaurant until you actually work in a restaurant.

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Photo by Leslie Kelly
The grill cook keeps the fire burning hot.
SW: What did you do after culinary school?

Curran: I started watching Hell's Kitchen and it scared the hell out of me. I was working at Dick's at the time because they have a great scholarship program. I could do the job and it got comfortable, but then I started going crazy. Then a friend of mine started a small catering company and I started working for her. I started in Tom Douglas catering and then moved over here.

SW: Do you have to be the kind of person who thrives on working under pressure?

Curran: I would much rather be busy than be standing around.

SW: You mostly work the grill, where you have to keep the fire going, right?

Curran: It's easy to forget about keeping it going when you get busy and you're paying attention to tickets and then you notice things are taking longer.

SW: Isn't it like 600 degrees? Do you ever feel like your eyeballs are going to melt?

Curran: Yes. Even with rolling up the arms and legs on my jumpsuit, I get drenched. I probably drink a gallon of water and Diet Coke every night.

Check back tomorrow for part two of our Grillaxin Q & A with Regan Curran from Palace Kitchen.

 
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