MEET THE CHEF: CHRIS HAWKINS
Stop. Sous chef, Three Angels Diner. 37.
My grandmother. Just Southern food. She did this great dish that I try to re-create, and I still quite can’t get it right. It was just this thing that she called “Cheesy Catfish.” ... She just took a catfish fillet, put it on a pan, slathered it in butter, salt and peppered it and then covered it with parmesan cheese and baked it. When I was 2, my favorite thing to do was to go and make a hot dog and have some canned asparagus. Two or three. I think we had microwaves. Pizza Hut.
I started working in kitchens when I was 15. About 21, I decided. At 28, I decided I didn’t want to. I went into graphic design, and I became assistant marketing director for Crye-Leike Realtors, became a Realtor and started my own marketing company and just did catering. Really, just about a year ago when the real estate bottom dropped out, I went back to cooking.
(Rick Farmer, chef/owner of the old Jarrett’s restaurant) taught me all sorts of what I consider real basic stuff like, “Always start potatoes in cold water.” “Always start your stocks and any bulb or root in cold water.” Lots of little stuff like that really brought it all together for me. Up to that point it had just been me experimenting with food.
Regional with a
Pizza. Right now it’s Trolley
From baba ganoush to fried chicken, there’s not really much food I don’t like. Three Angels Diner is at 2617 Broad; 452-1111. — Michael Donahue: 529-2797; firstname.lastname@example.org