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responsibilities, including ordering produce, I decided to enroll at The Pennsylvania School of Culinary Arts— a division of YTI Career Institute-in Lancaster and graduated after 21 months. While still in school, I landed at Vrai as an extern. Owner Shelly Page encouraged me to take on more and more responsibilities and eventually became I became the head chef. I’ve been at Vrai for four years.”

Meet Chef Scott Kemp

By Jacqueline G. Goodwin, Ed.D.

The Harrisburg area is filled with great chefs who work tirelessly to break new ground, exceed expectations, and keep us coming back for more. Scott Kemp, head chef at Vrai, Restaurant, located at 1015 Market St. in Lemoyne, is a self-described late bloomer in the culinary world. He wows the palate by his extensive menu that relies on a variety of clean, unprocessed, and mostly organic ingredients, offering something for anyone’s palate.

When and why did you first realize you wanted to work in the culinary world? “I never cooked until I was 22 years old. I learned the basics of cooking from my cousin, a graduate of the Culinary Institute of America, and decided that maybe becoming a chef might be something I would enjoy. After becoming a grill cook at Red Robin and then gaining more experience at Simply Turkey and More where I prepared menu items and gained additional Who inspires you in the kitchen?

“I always loved reading about food and recipes. I am an Anthony Michael Bourdain fan, and I’ve read all of his books. I definitely draw inspiration from him.”

What’s the most challenging part of your job?

“The desire to constantly improve flavors. This is my focus. Is it challenging? Yes. But it’s rewarding, too.”

The most rewarding part?

“With owner Shelly Page’s input I have creative rein and this is very rewarding. In the process, I have changed many things and am always looking to improve what we serve and where we can source the best products.

I try to buy locally whenever possible.” “

SCOTT KEMP

I also take customers’ dietary needs seriously and encourage our servers to try to understand what is needed and then communicate that information to me.”

What food trend are you keeping an eye on?

I’m particularly interested in the slow foods movement. I want to learn more about growing food and discovering how regional cuisines are preserved. I am of the Italian mindset where making cheese, aging and preserving is key. I like the notion of going back to your roots and using the techniques that have served our ancestors in the past. The future of food is returning to our roots.”

What are you passionate about?

“I love learning. I love to read old recipes. I collect cookbooks, and I use the knowledge gleaned in my recipes. Devouring cookbooks is awesome. That's my passion.” 7

MISO WHIPPED SWEET POTATOES

INGREDIENTS • 1 large sweet potato (roughly 1.5 lb.) • 2 tablespoons white miso • 1/2 teaspoon vinegar • 1/4 teaspoon sesame oil • 2 tablespoons unsalted butter

DIRECTIONS

Preheat oven to 350 degrees. Roast sweet potato with skin on until very tender to the touch, 45-75 minutes. (If sweet potato bursts and oozes syrup, it is probably done). Allow to cool slightly then remove pulp from the skin and place in a bowl of a stand mixer. Add remaining ingredients and mix on high using whip attachment until smooth and slightly fluffy. Serve with a grilled, bone-in pork chop and ginger soy condiment (See recipe)

CHEF’S NOTE:

I like using miso as the only salt in this recipe. The intense umami quality of the fermented soybean paste goes very nicely with the natural sweetness of the sweet potato, and the rice vinegar rounds it all out. You might not specifically taste the miso, but it's enough to add an interesting layer to what can be a one-note side dish.

GINGER SOY CONDIMENT

INGREDIENTS • 1 ¼ cups fresh parsley • 1 cup fresh mint • 2 tablespoons fresh thyme • 1 tablespoon capers • 2 anchovies (canned) • 1 tablespoon whole grain mustard • 3 tablespoons red wine vinegar • 1 small garlic clove • 3 fluid oz. extra virgin olive oil • Freshly ground black pepper to taste

DIRECTIONS

Combine all ingredients in the bowl of food processor and process until mostly smooth, scraping down edges as necessary. (Salsa should be pesto-like in consistency, not too smooth). Serve immediately

CHEF’S NOTE:

This is an easy accompaniment to roasted vegetables, as well as a classic pairing with grilled or roasted meats. The best thing about it is that you simply throw everything into a food processor and it’s ready to go.

INGREDIENTS • 2 lbs. carrots, rough chop • 1 jalapeno, fine dice • 1 red pepper, fine dice • 1 small white onion, fine dice (approximately 1/3 cup) • 1 tablespoon minced garlic • 1 tablespoon minced shallot • 2 tablespoons minced ginger • 1 tablespoon ground garam masala • 1 tablespoon yellow curry powder • 1/2 tablespoon ground turmeric • 8 cups water • 2 cans coconut milk • Juice from 1/2 lime • 1/4 cup cilantro, leaves and stems removed, loosely packed • Chopped toasted cashews for garnish (optional)

DIRECTIONS

Preheat oven to 425 degrees. Toss carrots in neutral oil to coat and spread on baking sheet. Roast in oven until slightly tender and browned, roughly 45 minutes to 1 hour. Meanwhile, cook garlic, shallot, and ginger in neutral oil in a large pot over medium heat until lightly browned and very fragrant (It’s ok if the mixture sticks to the bottom of the pan. It will come up during the cooking process.) Add pepper, jalapeno, and onion to the pan and reduce heat to low, sprinkle with salt to help draw the moisture from the vegetables. Cook until the vegetables are softened but not browned, then add garam masala, curry powder, and turmeric and sauté 3 minutes. When carrots are ready, add to pot and cover with 8 cups water, bring to boil and reduce to simmer. Simmer until carrots are very tender, remove from heat and add coconut milk and cilantro. Working in batches, blend soup in blender on the highest setting until very smooth and creamy. Squeeze in lime juice and season with salt to taste. Garnish soup with cilantro leaves and toasted, chopped cashews.

CHEF’S NOTE:

This soup is great because it is vegan without even trying to be. There are so many spices and aromatics that you can use water as the cooking liquid and still have an extremely rich, flavorful pureed soup. This is one of my favorite soups to make because nearly anyone can, and will, enjoy it. 7