This week, Chef Curtis Brown will focus on Southern cuisine with shrimp and grits. Making shrimp and grits teaches essential culinary skills, such as low-and-slow cooking for creamy, stone-ground grits, properly searing shellfish to avoid rubbery textures (cooking until just pink or U-shaped) and building flavor through fond (using bacon fat for sautéing vegetables like the “holy trinity” of onion, bell pepper and celery). We’ll also learn to balance rich ingredients with acids like lemon juice or heat.
Brown is a seasoned culinary professional with 20 years of experience in the restaurant industry, having worked both front of the house and back. With expertise in menu development, team leadership and culinary innovation, he has honed his skills in diverse kitchen environments. Throughout his career, Brown has demonstrated a passion for delivering exceptional dining experiences and fostering a positive kitchen culture.
