Chef Shaun's Got a Four-Star Resume, But He's Not Too Cool to Cop to Liking Ben & Jerry's

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patric and chef sean.jpg
Photo by Leslie Kelly
Book Bindery's front-of-the-house man Patric Gabre-Kidan and chef Shaun McCrain in the restaurant's kitchen.
Holy smokes! Shaun McCrain's resume is hot,

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Chef Shaun's Got a Four-Star Resume, But He's Not Too Cool to Cop to Liking Ben & Jerry's

  • Chef Shaun's Got a Four-Star Resume, But He's Not Too Cool to Cop to Liking Ben & Jerry's

  • ">

    patric and chef sean.jpg
    Photo by Leslie Kelly
    Book Bindery's front-of-the-house man Patric Gabre-Kidan and chef Shaun McCrain in the restaurant's kitchen.
    Holy smokes! Shaun McCrain's resume is hot, hot, hot!

    The #1 guy in the kitchen at the lovely, fairly new Book Bindery worked for Thomas Keller at Per Se. He worked for Michael Mina in San Francisco. He put in some time in France working at Michelin-starred restaurants because, you know, those French know a thing or two about cooking.

    But you know what? His beginnings were very humble. He tells some--not all--in this week's Grillaxin Q&A.

    SW: Do you remember the moment you realized you wanted to be a cook/chef?

    When I realized I didn't want to be a dishwasher at Timberline Lodge.

    What's your proudest moment so far?

    Hiring my own staff and executing service each night with their support.

    How about most embarrassing?

    Being screamed and sworn at by an irrational chef de cuisine during a busy service.

    Do you have any gnarly cooking scars?

    A scar on the bridge of my nose from a sauté pan falling from a pot rack. But I've never been to the ER.

    What's your favorite knife?

    My Suisan Sushi Knife, given to me by the same irrational chef de cuisine.

    How often do you sharpen it?

    After every night that I use it.

    How come a home cook can never get a blade sharp enough?

    Not enough technique/education on the proper way to do it.

    What's your comfort food?

    Ben and Jerry's Vanilla Caramel Fudge.

    Are you over the whole mac-and-cheese thing?

    Mac and cheese is great when it's done well.

    Where do you like to dine out in Seattle?

    Serious Pie . . . love the guanciale pie with an egg on top.

    If you were coming into Book Bindery for the first time, what would you order?

    The Flavor Curve. It's an amazing beef dish.

    Collards or turnip greens?

    Collards. Turnip greens are too spiky and tickle my throat.

    What's the coolest food thing you've learned lately?

    My girlfriend's mom made a rolled lasagna that was something I had never seen before.

    Do you watch any shows on Food Network?

    No.

    Do you have a big-picture plan?

    To open a small restaurant in Paris with my girl and our dog.

    Where do you want Book Bindery to be in five years?

    I would like the restaurant to be as successful in five years as we have been the first five months.

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