What's Cookin': icon Grill's Chef Arousing You to Cook

Next week, icon Grill’s Chef Nick Musser (known for his Aroused Americana cooking—and cookbook) is doing a demonstration at Dish it up! in Magnolia. On the menu are signs of spring: grilled asparagus salad, spring pea soup, oven roasted rack of lamb, and white chocolate strawberry cake. We had an opportunity to spring these questions on him:

Why do you like to teach cooking classes?

It’s great to interact with the participants, as I don’t usually get that opportunity at the restaurant. I like to joke with them, answer questions, and get them involved.

What can the home cook learn from the professional chef?

With all the television shows about cooking, people know more. But a class still allows people to see the reasons behind what we do…to learn the inner workings. I can give people hints and tricks to take away.

Like what?

Well, for example, do you know why vegetable peelers swivel? So you can peel in both directions. You can save a lot of time and energy if you know that.

How would you like to see people’s relationship with food change?

As a culture, we’re so hung up on what we’re eating. The real problem, what we’ve never worked on as a culture, is moderation. We can eat what we want if we only eat less of it. Exercise more, eat less.

How has your background in music (accomplished violist) helped you as a chef?

I like to perform. You go into a zone when you’re performing music, and I go into that same zone in the kitchen. It helps with cooking classes, too. People want to be educated and entertained, and I like to think I have the ability to do that when I teach cooking.

April 17, 6:00 pm // Dish it up! // $75

Photo courtesy of Laura Hackley