I got home last night with the kids and while we were winding down and catching up on the day, the hubs mentions that he somehow managed to come across my blog. Side note: I’m still confused about how he found it – he recently signed off of all social networking after a particularly long, grueling, “no days off for a month” kind of run at the restaurant, during which just about everyone he/we know went on summer vacation with their families. Presumably everyone went to one big party at the beach that lasted the entire length of his work schedule and we were stuck at home, being over-worked, under-rested and pasty. So, that day he restored his phone (a little drastic a measure, but I went with it) to factory settings, refused to reinstall any social networks, but did manage to keep his work email and some miserable app that allows him to see exactly how many people are at the restaurant, how much money they’re spending and what his labor is at any given moment.
Sorry, hell of a side note … anyway, his first question about the blog? “When are you going to write about how awesome your husband is?” It’s a fair question, the first person in the title is the chef. And since I think he just gave me permission to use his real name, here goes my About Chef Phillip and how awesome he truly is.
Chef Phillip was not always planning to be a culinary genius. He initally planned to teach, maybe high school, maybe college … but he loved school. He has two degrees, in addition to his culinary degree, philosophy and history. He is a history fanatic. In fact, as of late, I have been forced to watch that PBS thing about the Roosevelts for hours on end, night after night. Last night he re-watched one of the episodes with his daddy. It was cute to see them together enjoying it some father/son time, but for me … not so much. I just checked for broken links on here and uploaded more pictures to use later. Damn, digressing again. Back to Phillip.
After finishing college with a double major, he set off to teach. High School. That still sounds crazy to me. Then he decided he wanted to be a chef, so he went to culinary school at the Art Institute of Atlanta. Graduated top in his class and went to work for Buckhead Life. He worked at the famed Buckhead Diner and did stages (basically, chef internships) in various upscale restaurants before heading to NYC. He did several more stages in NYC at some of the best restaurants in the city before landing at Gramercy Tavern, under Tom Collichio. Yup, the Top Chef guy. No, he’s not going to be a contestant on the show. I think that would be weird. Anyhoo, worked his tail off, cut off a thumb (literally) and landed an exec position at 71 Clinton. By all accounts, he was a rock star Chef in one of the best places to be a Chef in the world during one of the most exciting times for fine dining. I will always regret that we didn’t meet sooner and that I didn’t live through this time with him. It sounds like it was a blast from the stories he tells.
Thankfully, he came back to Atlanta, landed with his current restaurant group, became Sous at a fantastic restaurant in Buckhead, moved to another fantastic restaurant in Buckhead where he was eventually named Executive Chef again, and has remained in that role in every restaurant he has worked with since. He is awesome. The man is talented and fast and I am so proud of him every day.
This is him on a rare day off.
If you have the opportunity to eat this man’s food. Do not hesitate. Do it. It’s amazing. And he uses real butter. Always.