Interview with Chef Justin Brim
1: How did you become a chef?
I became a Chef in a very unorthodox fashion. Prior to working at Harvey’s I had only worked in a couple of kitchens, with minimal line work experience and some experience with prepping the food. I came to Harvey’s Place, December three years ago and started as a dishwasher. I quickly proved myself to be a hard working, and eager to learn. Within 3 months I was working as a Saute cook, where our current head Chef was a bit weak in his position calling for me to help him with the majority of the prep. Eventually he had to leave the restaurant due to personal issues, which after 5 months of work at Harvey’s placed me in a position to be Head Chef. After that there was a long period of trial and error, but I learn from my mistakes, and work to become better at my work each day.
2: What is your favorite recipe to prepare?
My favorite dish to prepare would be our certified angus beef filet mignon, topped with fried onions and rosemary au ju. This is accompanied by our rosemary polenta and sauteed spinach with lemon. The fried onions give a beautiful texture to the dish, while I add a roux to the au ju to make it slightly thicker, makes for a really well rounded dish. I could tell you how to make all of this, but I WOULD HAVE TO KILL YOU….
3: What is your favorite part about being a chef?
I am an adrenaline junky, so I think I truly enjoy being overwhelmed with orders and just having to work as a team to fight our way out of it. That being said, given my background, rather lack thereof I enjoy making food that people enjoy.
4: Where do you work?
Um…. Harvey’s Place… Je suis chef de cuisine.
5: What part of the culinary world were you most prepared for? Least prepared for?
I think I was most prepared for the speed and amount of work required to perform the job. I think I was least prepared with the overall variety of things I would need to cook, but through first hand experience I gained the tools I needed to succeed.
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