CleverRoot

1 2 | t h e c l e v e r r o o t If you are a culinary professional interested in being featured here or want more information on Chef's Roll, please email featured@chefsroll.com. We've partnered with Chef's Roll, the global culinary professional network, to learn more about chefs from around the country. Chattanooga is an underdog com- pared to big cities when it comes to its culinary scene. What makes you ex- cited to be working in Tennessee right now, and what's the biggest challenge? It's exciting to be a part of a new progressive South that has grown outside the major metropolitan areas and into the smaller cities that make the South what it is. Maintaining a labor pool is the largest issue because the talent has left the smaller cities to move to established dining destinations like New York City or Nashville. We have to work diligently to provide that culture here at home. Seafood has been a main focus throughout your career. How have you maintained sustain- able practices while still maintaining a good food-cost percentage? The biggest part of our jobs as cooks is to source the best quality, because it's easier to educate the diner and the staff about sourcing and complete utilization. Teach them where it comes from, how it's handled, and how it's used, then we can tell a story to our guests about where their food came from. Acre is surrounded by edible gardens, and the menu is often inspired by what's available at that very moment. Which types of winter produce are you most looking forward to cooking with? I cannot wait to have our collard green patch flourishing, and our winter root veggies are about to be in full swing! I've learned to appreciate everything beets bring to the table—from their bright and beautiful colors to the earthy yet sweet flavor they leave on your palate. How would you describe Alabama in regard to food sustainability? Alabama is one of the world leaders in farming technology. Everyone here is dedicated to supporting local farmers and restaurants, because they know it's only bettering their community. Jesse Houston Culinary Director at Fine & Dandy in Jackson, MS PHOTO COURTESY OF FINE & DANDY What makes you excited to be currently cooking in Jackson? What's the biggest challenge? I feel like Jackson is a blank slate; there are incredible opportunities to challenge people's palates and encourage them to try new things. If you took a poll of most chefs in Jackson and asked them what the biggest challenge is, I feel like they would mostly all say "staffing." It's up to us to develop good cooks because much of the available work force is untrained. Tell us about the new project you're working on in Jackson. We are currently opening a classy burger joint called Fine & Dandy. We are trying to take the idea of comfort food and nostalgia and make it new, fancy, and approachable all at the same time. ■cr Jeffrey Compton Sous Chef at Acre in Auburn, AL Randal Gresham Sous Chef at Easy Bistro & Bar in Chattanooga, TN PHOTO COURTESY OF EASY BISTRO PHOTO COURTESY OF ACRE

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