Brock: 'It's a Very Exciting Time to be a Chef in the South'

Sean Brock may have been in Chicago for Charlie Trotter's farewell dinner, but he was still representing Charleston all the way. Wearing a "Make Cornbread, Not War" hat, he was interviewed in Grub Street Chicago's behind-the-scenes video from the evening.

Brock discusses why he served catfish and heirloom butter peas for the $2,500-a-head event, and how the Internet influences today's cooking. Take a look at the slightly long video (fast-forward to 4:45 for Brock's segment) for more of his thoughts on Southern cooking and hear from the other VIPs of the night, like Trotter himself and chef and Modernist Cuisine author Nathan Myhrvold.

·All coverage of Sean Brock [-ECHS-]
· Video: Go Behind the Scenes of Charlie Trotter's Gala Farewell, With Nathan Myhrvold and Sean Brock [Grub Street Chicago]