Brian Crow's curiosity led him to the Devil's Food kitchen
The sixth of seven children, Brian Crow says his mom spent a lot of time in the kitchen, and he spent a lot of time in there with her. "I was just real curious about my mom's cooking at an early age," he says, laughing as he recounts the time he pulled the lid off the rice and got scolded for letting out the steam. Now chef de cuisine at Devil's Food Bakery & Cookery, where he's worked since 2011, the North Carolina native remains just as curious, both at work and at home.
Danielle Lirette Brian Crow at Devil's Food Bakery & Cookery
"I get inspired when I go to the grocery store," says Crow, who cooks even on his days off. "I like to see what fish is the freshest, what meat looks the best, how the vegetables are looking, what's in season."
As a result, he adds, "my fiancée always tells me I take too long at the grocery store."
Find out how his curiosity translates to the plate when my review of Devil's Food is posted on westword.com tomorrow.