We continue our Too Hot for the Kitchen question series with Slightly North of Broad’s Chef De Cuisine, Russ Moore. Chef Moore was named Slightly North of Broad’s first Chef de Cuisine in 2008 and continues to provide inspiration for the culinary creations that delight patrons, 18 years after the restaurant’s opening.

“The best part of the day is seeing what comes in the back door from the farmers or the fishermen we work with. I love nothing more than standing on the back of a pick-up, talking to a farmer, and turning his work into something special for the dining room,” Chef Moore says.

Let’s find out what else he is saying.

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

Yes, I attended Johnson and Wales University in Charleston.

2.  What was your worst kitchen disaster?

I was 18 years old and working in Pensacola, Florida for a high volume steak house.  We had a special smoked prime rib one weekend, and I was asked to prepare and cook the meat. I over-cooked 12 prime ribs to well done.  We ended up running steak sandwiches for an entire month.  It was pretty embarrassing.

 3. If you could choose your last meal, what would you choose?

I would want something casual, probably BBQ with my family while sitting by the water.

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

The most essential item in Slightly North of Broad’s kitchen, and really any kitchen you are in, is good communication. You have to be able to work together. Once communication break downs, everything else will follow.

In my own kitchens I find it’s important to have an all-purpose cutting board.

5. Who inspires you in the cooking industry?

My inspiration comes from the interns who work with me and the students who are working very hard to make it in the culinary industry. You can see that they cook out of the love for cuisines and the culture. It’s refreshing and encouraging.

 6. What are your favorite flavors?

I like salt and citrus, they are the key to a good dish and a good drink.

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

I go to restaurants where I know people, especially places where my friends are working or own. I like to support the local community and my peers.

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

I like to start the process by determining what is seasonal and available locally- which tends to be the best ingredients and the philosophy of Slightly North Of Broad’s kitchen.  I also take into account the menu and the time of year. I always make sure the right ingredients are paired correctly, which comes from experience and practice.

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

I was an art history major so I would be an art history teacher.

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

I have learned most everything from Chef Frank Lee. The most important thing he taught me was that cooking is a team effort that requires comrade and cooperation. Also, that each employee you have is a key to your success.

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

People are more health conscious, interested in where products come from, and more educated about food. I also see more food allergies now and more interest in the culinary world as a whole.

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

I have 40 pounds of salmon from a friend in Alaska, but I always have eggs, cereal, orange juice and grapefruit juice on hand.

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

I would advise you to cook with friends, that’s how you learn the fastest and have the most fun. It’s a great way to learn with each other.

14.  What’s your favorite cookbook?

I think cookbooks are a dying breed. I use the Internet mostly; I think cookbooks are great for coffee tables.

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

My grandfather. I never met him, he passed before I was born and I would liked to have met him. He liked bourbon and so do I. I think we would have similar tastes and great conversations.