Chef Sean Brock talks to Williams-Sonoma about his love of southern cuisine. Along with giving some great cooking tips like cook meat low and slow to preserve water, cook fish high to low and glaze your vegetables, Brock talks about the debt he owes to his garden on Wadmalaw.
Seed saving and preservation has really changed the way that Brock looks at food and the way that he cooks, and he believes that growing your own vegetables gives you a different perspective on your food. Basically, if you put enough love into a plant to make it give you food, you are going to savor the product.
Fun fact found in this article: Sean Brock proposed to his wife Tonya while cooking at the James Beard house!
· Sean Brock Q&A [Williams Sonoma]