HYDE PARK — Advantage Restaurant and Bar’s chef de delicacies will battle 14 rising culinary stars from throughout the nation as he vies for the title of “Prime Chef” within the frequent cooking present’s new interval.
Hyde Park resident Damarr Brown is featured within the nineteenth time of “Prime Chef,” which requires place in Houston and premieres 7 p.m. Thursday on Bravo.
“I’ve watched ‘Prime Chef’ for a number of years — it’s simply considered one of my most beloved cooking reveals,” Brown claimed. “I’m hoping that it’ll not solely be a considerable probability for me, however it might provide much more lightweight on Advantage and what we do right here with the custom of the cafe.”
Brown and his rivals will give their often takes on meals that mirror the plenty of cultures and communities in Houston. Tex-Mex and Nigerian dishes, barbecue staples and meals that astronauts might select into area are on the docket.
The competitors may even see the cooks fish within the Gulf of Mexico, concurrently prepare dinner dinner meals for cafe mates and put collectively a tasting desk for judges within the “Restaurant Wars” impediment, and produce meals that seem the very same however style little or no alike.
“They’ve been all undoubtedly highly effective, actually revolutionary difficulties,” Brown defined. “All of them strain you to think about in a manner you wouldn’t in regular life-style, primarily since you simply don’t need to. My creativeness was by means of the roof merely since you’re compelled to be on this room wherever you’re reacting to all the various troubles.”
This season’s winner will obtain $250,000 and be highlighted in each month journal Foodstuff and Wine.
They’ll additionally make an bodily look at this 12 months’s Meals and Wine Traditional in Aspen, Colorado, alongside culinary expertise like Erick Williams — Advantage’s proprietor and Brown’s mentor — and Stephanie Izard, proprietor of Woman and the Goat within the West Loop.
Elevated by his mother and aunt, Brown used to tune into Prime rated Chef together with his relations. It was a “proud second” to honor his favored sorts in entrance of the cameras by using capabilities “I observed my grandma [use] as a child,” he said.
Brown, who was inspired by his grandmother’s cooking, examined culinary arts at Le Cordon Bleu’s now-shut Chicago campus. “It was genuinely essential to me to get the job completed beneath a chef that appeared like me” as knowledgeable, so he sought out Williams greater than a ten years in the past, he said.
“I knocked on the again once more doorway and requested if I might work” at mk, the River North restaurant precisely the place Williams labored as authorities chef, Brown said. “I externed there for just a few months, then stayed there for seven a number of years — I actually grew up at mk.”
Brown then moved on to the a person-Michelin-starred Roister, the place by he labored as sous chef for about two a very long time, earlier than opening Benefit with Williams in late 2018.
Brown’s grandparents and good-grandparents are from the South, so the meals he helps make every day at Advantage are “meals I grew up feeding on,” he defined.
Brown seems on this season’s trailer touting his collard greens. “It’s truly difficult to say” if which is his favored dish to prepare dinner at Benefit, however it’s within the managing, he reported.
“I like cooking collard greens,” Brown mentioned. “All the things brings me again once more to childhood on [Virtue’s] menu.”
Brown took his knowledgeable and explicit experiences with him to the “Prime Chef” tapings, and the opposite contestants ended up beneficiant in sharing their capabilities and backgrounds, he said.
“I wanted to offer a definite viewpoint on a chef,” Brown talked about. “Of program, I’m classically French skilled, however which isn’t basically the foodstuff that I select to arrange dinner on an day-after-day foundation. I desired to share precisely the place I arrive from and rep Chicago at the very same time.”
Benefit cooks and employees members labored “actually, undoubtedly powerful in my absence to afford me the chance” to compete within the new season of “Prime Chef,” Brown claimed.
Whereas Brown wouldn’t spoil the season’s success, he did his biggest “to make it price it” for his colleagues who picked up his slack — and he’s “tremendous excited” to see how the extent of competitors can enhance his occupation and the restaurant’s profile, he defined.
“I do know [the show] has carried out some marvelous issues for cooks on earlier seasons,” Brown claimed, shouting out previous winners with ties to Chicago, like Izard and Joe Flamm, who opened Rose Mary on Fulton Sector final 12 months.
“I’m simply striving to brace myself for whichever this up coming chapter is,” he mentioned.
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