2 minute read
DISH
CHEF CARL THORNE-THOMSEN
OWNER OF STORY
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WRITTEN BY JULIE BURTON / PHOTO BY JERAME GRAY
When you take a seat at Story in Prairie Village, you’ve caught Chef Carl Thorne-Thomsen at a good time.
Thorne-Thomsen is owner and head chef at Story. Professionally, it’s a good time for Thorne-Thomsen because he is a finalist for the 2022 James Beard Award for the “Best Chef: Midwest.” The James Beard Foundation recognizes culinary professionals in the United States. They’re often referred to as the “Oscars of Food.”
But you’ve also caught him at his best time of year to showcase his culinary craft. “A lot of people like the winter menus like braised meats and butternut squash, but I like things that are much fresher. Fresh herbs, gazpacho, raw tomato soup in the summer— things like that show off the ingredients. They might show off the skill of the cook a little bit but they really show off the fresh ingredients and the quality of the food,” Thorne-Thomsen explains. “To get it to be fantastic on the plate, you need to start with something really good.”
It’s not just fresh ingredients that make a chef good at his trade. Thorne-Thomsen learned there is a level of skill when it comes to what is right and wrong. “There’s creativity in cooking, but there’s also a craft element. You have to be able to cook something to medium rare or well done. It’s a craft like hanging a door. You don’t want the door to be crooked, you want it to be straight,” Thorne-Thomsen says. “With food, I can see how to get better. I can tell when something is good or bad. It comes naturally to me to figure out the process of ingredients on the plate.”
Using quality ingredients, perfecting the culinary craft, and one more thing makes Thorne-Thomsen good at what he does—caring about people.
You’ll find a reservation list that shows people who have been there hundreds of times in Story’s history of 10 years. Thorne-Thomsen’s reward for the demanding work of running a restaurant is knowing he’s taking care of people. That care extends to his family as well. You’ll find him at the Overland Park Farmers’ Market twice a week shopping for his other love— his family. He prepares his family dinners on Sunday and Monday nights, the nights Story is closed.
And what does the award-winning chef recommend for you to pick up at the farmers market? At the height of summer, he suggests starting with a simple salad including cucumber, tomatoes, onions, and fresh herbs, and salt and pepper. And then add olive oil and vinegar to create the acidity that your mouth naturally responds to. He also suggests picking up a few things for an easy pasta dish. Sauté garlic, fresh tomatoes, fresh herbs, and basil to add to the pasta. Then top with parmesan.
For Chef Thorne-Thomsen, his true art is food—and you caught him at the best time in his career and best time of year.
