Scott Eastman started as a line cook when Trattoria Corso opened six years ago and recently became the executive chef. I had an opportunity to interview him a couple hours before dinner and we ended up having a really good conversation. We talked about his philosophy, inspiration and approach to cooking:
photo: Christina Mitchell
On cooking: They make modern food with old techniques.
On collaboration: Dishes are created collaboratively, and they’re usually classic with a twist. For example, they took a traditional Bruschetta and someone suggested adding smoked eggplant. Dishes are tasted and adjusted until everyone is happy. It’s easy to be creative when you’re using quality ingredients.
On the menu: Whole animals are butchered regularly, and the menu changes to highlight fresh, local ingredients. Customers and staff have an open conversation about the food and there are about seven dishes that are so popular, the regulars would never allow them to be taken off the menu.
On experimentation: Everyone is encouraged to explore their interests. One cook is experimenting with tomatoes and another is learning how to make cheese, so you never know what will make it on the menu.
On perfection: Everyday is different so he’s always learning. The goal is to chase perfection, but not to the point of sabotage. Being “in the zone” is as close to perfect as you can get.
A couple hours later, I went back for dinner and requested to sit at the Chef’s Counter. Everyone was working together seamlessly, and their movements seemed to be almost choreographed and improvised at the same time. Seeing the kitchen in action was an amazing experience.
Christina Mitchell
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I enjoyed this interview! It looks like a great place to dine – I’ll have to check it out.
Ohh I’m STILL thinking about that dinner. Life-changing!