“My day job is pretty much cooking as well, as I am chemist. The units of measure may be different from what I have to worry about when I make meals at home, but the concept is the same.”

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Scott applies his chemistry background in the kitchen to make tasty meals

Get to know Scott in this cook Q&A and get his “Butter chicken” Saturday and “Carnitas street tacos” MONDAY (6/18)  on Shmeal!

Q: How did you first learn to cook and what’s your cooking background?

Scott: I started cooking as a hobby when I was in graduate school and have never stopped.  Now, it is a chance to take care of my family and friends, and nothing pleases me more than seeing a smile on their faces after a good first bite.

Scott’s “Butter chicken with rice and garlic naan!” Saturday from 5:45-8:00PM! Chicken thighs in a creamy rich tomato sauce served alongside rice and garlic naan to soak up all the saucy goodness! Not spicy!

Overall, I am self trained, having watched lots of Good Eats, Barefoot Contessa, and Top Chef for further inspiration. I also have been fortunate to have traveled throughout the world, and I try to incorporate those experiences and flavors in the meals I create.

Q: What can you tell us about the dish you’re making and what inspired it?

Scott: My current dishes are inspired by my travels, the places I have lived in the United States, my general enjoyment of street food, and the warm feeling that comes from home cooked family classics.

Scott’s “Carnitas street tacos with cilantro lime rice!” Monday from 5:45-8:00PM! Three slow cooked carnitas (mix of pork shoulder and pork belly) tacos served with sour cream, tomatoes, red onion, cilantro and lime along with a side of cilantro lime rice.

Q: What’s your day job? What do you like to do outside of cooking?

Scott: My day job is pretty much cooking as well, as I am chemist. The units of measure may be different from what I have to worry about when I make meals at home, but the concept is the same – adding things together to make something new and even better than what I started with.

Scott’s “Sous vide beef burger with chips and homemade pickles!”

And, just like using new equipment at work, I love to experiment with new techniques at home as well. Sous vide and pressure cooking are some recent additions to my repertoire, and it has been fun to see what they can add to making certain dishes even better.

Q: What’s your favorite food memory?

Scott: My favorite food memory, of late, is an amazing beef noodle soup I had in the city of Lanzhou in China.  I kept coming back day after day during my visit, as it was such an amazing flavor profile with both warmth and spice and general comfort, and at a cost of around two dollars, was incredibly hard to beat.

Follow Scott on Shmeal and get his “Carnitas street tacos” on MONDAY (6/11) and “Butter chicken” on SATURDAY (6/16)!

By Shmeal

The Shmeal Team. 🐖💻

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