CULINARY
Dishing WITH THE Chefs WHERE ARE YOU FROM? Raleigh, North Carolina. YEARS OF EXPERIENCE IN THE CULINARY INDUSTRY? 15 years.
There are a few new faces in McConnell Golf kitchens — or old favorites working at new clubs — so we pulled up a chair and asked some get-to-know-you questions.
IF YOU HAD NOT BECOME A CHEF, WHICH PROFESSION WOULD YOU HAVE CHOSEN? Helicopter pilot.
WHICH MCCONNELL GOLF CLUB DID YOU WORK FOR PREVIOUSLY? I was a sous chef at Raleigh Country Club. WHAT’S THE FIRST DISH YOU LEARNED TO MAKE REALLY WELL? Clam chowder. WHAT’S THE GREATEST THING ABOUT BEING A CHEF? The team atmosphere. NAME FIVE ESSENTIAL INGREDIENTS IN ANY KITCHEN? Salt, pepper, butter, oil and cream. WHAT’S YOUR FAVORITE INGREDIENT TO COOK WITH? Thyme. WHAT’S YOUR FAVORITE KITCHEN TOOL? Chef’s knife. WHAT’S YOUR FIRST MEMORY OF BEING IN A KITCHEN? Sitting on a stool, scrambling eggs when I was 5 years old. IF YOU COULD PREPARE A MEAL FOR ANYONE, WHO WOULD IT BE AND WHY? My kids—because they are the hardest people to impress. IF YOU COULD HAVE ANY TV CHEF ON SPEED DIAL, WHO WOULD IT BE? Mario Batali. WHAT IS YOUR FAVORITE COMFORT FOOD? Chicken and pastry. WHAT IS YOUR FAVORITE HOLIDAY MEAL TO PREPARE? Beef tenderloin. HOW DO YOU GET YOUR COOKING INSPIRATION? Loving to eat and wanting something different. WHAT IS YOUR FAVORITE THING TO ORDER FROM A RESTAURANT MENU? Reuben sandwich. WHAT MUSIC DO YOU LIKE TO LISTEN TO WHEN YOU COOK? Classic rock.
42
McConnell Golf THE MAGAZINE
John Crawford
Executive Chef at Providence Country Club
