We continue our “Too Hot for the Kitchen” questions with Gary Mennie, Executive Chef of High Cotton Greenville. Gary Mennie has received critical acclaim for his progressive American cuisine. Mennie has worked with some of the top chefs across the country including French Master Chef Jean Francois Metinger at the Mobil Five Star L’Orangerie , Chef Guenter Seeger  at Dining Room of the Atlanta Ritz Carlton and Chef Wolfgang Puck of famous Spago.

With us, his progressive American cuisine allows him to craft flavorful dishes celebrating the region’s finest farmers and fishermen. Mennie prepares straightforward, yet refined American classics while keeping modern, fresh sensibilities in mind. His vivid memories of helping to grow fruits and vegetables in the family garden, and the thrill of enjoying great dining, fuel his desire to offer the same unique experiences to High Cotton diners night after night. Let’s see what he has to say!

1.  Did you go to culinary school? If so, where?

Yes, I attended the Culinary institute of America in Hyde Park, NY.

2. What was your worst kitchen disaster?

I try really hard not to have them…or remember them!

3. You’re stranded on a desert island. What 5 foods would you want with you? What would you make?

I would want Meyer lemons, Serrano chilis, garlic, mint, tortilla chips and I would make all of the ceviche the ocean could produce!

4. If you could choose your last meal what would it be?

My last meal would be wild bear steaks, elk chili and pheasant ravioli.  Hopefully they won’t be having me as their last meal too!

5. What is the most essential item in your kitchen? In your kitchen at home?

In High Cotton’s kitchen the Vita-Prep blender is the most essential item. With the Vita-Prep you can produce silky smooth purees, grind whole spices and grains, chop vegetables and more. It’s great!  At home our Le Creuset dutch oven is a must!

6. Who inspires you in the cooking industry?

The new “youth” of  American chefs provide inspiration. They have great spirit and curiosity.

7. What are your favorite flavors?

It changes all year, right now I’m really into winter citrus, pomegranates

8. Where do you go when you want to eat at a restaurant?

Any restaurant that is happy to see me dine with them.

9. When you are designing a complete meal, what factors do you take into account? How do you achieve harmony/balance?

A meal is like a journey, you need to build flavors more and more each course. Also throwing in surprises along the way, you have to make people melt with enthusiasm!

10. If you were not a chef, or in the food business, what would you be?

I would be playing drums in a rock & roll band, touring all over the world, eating at all of the Michelin 3 star restaurants and I would hire Gordon Ramsey as my personal chef.

11. Who did you learn the most about cooking from, and what was the most useful thing they taught you?

Wolfgang Puck, he was the first chef that drilled into the kitchen the practice of “giving the guest whatever they want.”

12. Have the tastes of customers changed during your career?

Yes, there is more emphasis on local products and people are eating healthier in America.

13. What ingredients/items do you have in your cupboard/refrigerator right now?

I have Manchego cheese, quince jam, Reese’s peanut butter cups and Partida Tequila.

14. What’s the best advice you could give someone who is interested in cooking?

First learn how to change a pilot light, add freon to a compressor and basic HVAC use, then go to cooking school.

15. What’s your favorite cookbook?

My favorite cookbook is Chez Panisse Vegetables by Alice Waters. Waters jump-started the American culinary movement by dedicated herself to the ideal of serving the finest, freshest foods with simplicity and style.

16. If you could cook with anyone, dead or alive, who would it be?

I would want to cook with Gordon Ramsey, so I could kick him out of the restaurant the first time he complained!